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1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled

1¼ cups blanched almonds, finely chopped

2 tablespoons powdered sugar

3 tablespoons sour cream

2 tablespoons apricot preserves

2 large eggs, separated

¼ cup granulated sugar

Preheat oven to 350°F. Spray cookie sheets with nonstick cookie spray.

Cut cookie dough crosswise into 4 equal pieces with a sharp knife; cut each piece into 6 equal slices. Arrange slices 2 inches apart on cookie sheets.

Combine the almonds, powdered sugar, sour cream, preserves, and egg yolks in a small bowl; mix well. Spoon and spread 1 teaspoon filling onto each cookie slice.

Beat egg whites in a small bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form. Top each cookie with 1 teaspoon meringue; swirl top.

Bake for 10–12 minutes or until meringue is lightly golden brown. Transfer to wire racks and cool completely.

MAKES 24 COOKIES.

SALTED CARAMEL CASHEWIES

Salt and caramel? Oh yes—it’s a match made in heaven. And it is easily accomplished in perfect combination with these three-ingredient cookies that will wow one and all.

1 (16.5-ounce) roll refrigerated sugar cookie dough

1 cup salted cashews, chopped

42 chocolate-covered caramel candies (e.g., Rolos), unwrapped

Preheat oven to 350°F.

Break up dough into a large bowl. Sprinkle with the cashews. Mix well with fingers until blended.

Shape dough into 1-inch balls. Wrap each ball of dough around a piece of candy. Place balls on ungreased cookie sheets, about 2 inches apart.

Bake for 9–11 minutes or until cookies are set and edges are light golden brown. Cool for 1 minute; remove from cookie sheets to racks. Cool for 15 minutes.

MAKES 42 COOKIES.

SANTA’S WHISKERS COOKIES

These festive cookies are especially handy at holiday time—several batches can be made at once, refrigerated, then sliced and baked as needed.

1 (18.25-ounce) package white cake mix

½ cup shortening

1/3 cup butter, softened

1 large egg

1 cup red or green candied cherries (or combination of both), halved

1 tablespoon all-purpose flour

½ cup finely chopped pecans

2 cups sweetened flaked coconut

Place the cake mix, shortening, butter, and egg in a large bowl. Blend with an electric mixer set on low speed for 1 minute (dough will be very thick). Scrape the dough off the beaters.

Combine cherries and tablespoon flour in a small bowl; toss to coat. Add cherry mixture and pecans into dough by hand until combined.

Divide dough in half. Shape each dough piece into a 12 x 2-inch roll. Roll each in 1 cup coconut, pressing gently to adhere. Wrap each roll in plastic food wrap; refrigerate until firm (at least 4 hours).

Preheat oven to 350°F. Position rack in center of oven. Cut rolls into ¼-inch slices with a sharp knife. Place 2 inches apart on ungreased cookie sheets.

Bake for 7–8 minutes or until edges are lightly browned. Let stand on cookie sheets for 1 minute. Transfer to wire rack and cool completely.

MAKES ABOUT 60 COOKIES.

SESAME GINGER COOKIES

One of my most cherished childhood memories is spending Sunday afternoons in San Francisco’s Golden Gate Park. My family invariably ended the weekend excursion sipping tea and nibbling cookies at the park’s Japanese tea gardens. This ginger-spiked sesame cookie strongly resembles a delicate tea cookie that always appeared in the tea garden’s assorted offerings.

1 (16.5-ounce) roll refrigerated sugar cookie dough

1½ teaspoons ground ginger

¾ teaspoon almond extract

½ cup sesame seeds

Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the ginger and almond extract; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon. Chill dough for 1 hour in refrigerator or 25 minutes in freezer.

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

Spread the sesame seeds in a small, flat dish. Shape dough into 1-inch balls and roll in sesame seeds to coat. Place balls onto prepared sheets. Gently flatten (slightly) with