Homemade treats are great because they allow the gift giver to add a special touch, creating themes or personalizing items. This week, try out a few holiday recipes that your family and friends will enjoy.

Gingerbread Cake Cookies With Crunchy Lemon Glaze

3 cups flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/4 teaspoon ground black pepper

8 tablespoons (1 stick) unsalted butter, room temperature

1/4 cup vegetable shortening, room temperature

1/2 cup packed light brown sugar

2/3 cup unsulfured molasses

1 large egg

>> Lemon glaze:

1/4 cup fresh lemon juice

1/3 cup granulated sugar

1 cup powdered sugar

In medium bowl, whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper; set aside.

In the bowl of an electric mixer, cream butter and shortening until smooth. Add brown sugar and beat until fluffy and pale, about 2 minutes. Beat in molasses and egg. With spoon, gradually mix in flour mixture. Divide dough in half and wrap each half in plastic wrap. Refrigerate about 3 hours or up to 2 days.

Preheat oven to 325 degrees. Line baking sheet with parchment paper. Break off small piece of dough and form into ball about 3/4-inch in diameter and place on baking sheet. Repeat with remaining dough and space about 1 inch apart.

Bake 10 to 12 minutes, rotating baking sheet halfway through baking, until edge of cookies are firm and look dry. Cool on baking sheet 2 minutes, then transfer to wire racks to cool completely.

For glaze, whisk lemon juice together with sugars. Drizzle glaze on cooled cookies and let dry.

Store in airtight container up to 5 days. Makes 4 dozen.

Gift idea: Make graduated-sized cookies with glaze and stack in the shape of a Christmas tree. Wrap in cellophane bag and tie with twine and homemade tag.

Approximate nutritional information, per serving: 100 calories, 3.5 g fat, 1.5 g saturated fat, 10 mg cholesterol, 60 mg sodium, 18 g carbohydrate, 1 g fiber, 8 g sugar, 1 g protein

Sriracha Candied Nuts

1 large egg white

2 teaspoons Sriracha, or more to taste

1 tablespoon water

1/2 cup sugar

1/4 cup light brown sugar, packed

1-1/2 teaspoons cinnamon

1 cup raw macadamia nuts

1 cup raw pecans

1 cup raw walnuts

Preheat oven to 300 degrees. Line baking sheet with parchment paper; set aside. In small bowl, whisk together egg white, Sriracha and water until frothy, about 2 minutes; set aside. In medium bowl, combine sugars and cinnamon; set aside.

In a large bowl, combine macadamia nuts, pecans, walnuts and Sriracha mixture until well incorporated. Stir in sugar mixture until evenly coated. Spread nuts onto prepared baking sheet in even layer.

Place in oven and bake 20 to 25 minutes, stirring halfway through. Cool completely before serving. Makes 3 cups.

Gift idea: Package nuts in food-safe tin and place in craft bag. Attached festive bow and handmade craft tag.

Approximate nutritional information, per 2-tablespoon serving: 160 calories, 12 g fat, 1.5 g saturated fat, 13 g carbohydrate, 1 g fiber, 11 g sugar, 2 g protein, no cholesterol or sodium

Peppermint Hot Cocoa Mix

2 cups nonfat powdered milk

3/4 cup sugar

1/2 cup powdered sugar

1/3 cup unsweetened cocoa

2/3 cup powdered coffee creamer

12 candy canes, crushed

1 to 2 cups miniature marshmallows

In large airtight container, combine all ingredients thoroughly.

To enjoy hot, mix 1/3 cup of mix with 3/4 cup water. Serves 15.

Gift idea: In large bowl, combine ingredients, except candy canes and marshmallows. In airtight glass jar, evenly distribute and layer ingredients, starting with cocoa mixture, then candy canes and marshmallows on top. Wrap with baker’s twine, a handwritten chalkboard label and tag.

Approximate nutritional information, per serving: 230 calories, 2 g fat, 1.5 g saturated fat, 250 mg sodium, 49 g carbohydrate, 1 g fiber, 37 g sugar, 4 g protein, no cholesterol

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.