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Bake for 9–12 minutes or until golden brown at edges. Cool for 2 minutes; transfer to wire racks and cool completely.

MAKES 30 COOKIES.

SESAME HONEY CRINKLES

Culinary historians contend that sesame is one of the first recorded seasonings, dating back to 3000 B.C. In addition to a traditional role in Middle Eastern and Indian cuisines, sesame also has a rich culinary role in the cuisine of the American South (where it is also known as “benne”). One bite of these cookies reveals that sesame is quintessentially suited to honey, making this recipe an all-American winner.

1 (18.25-ounce) package yellow cake mix

1 cup all-purpose flour

½ cup (1 stick) butter, melted

¼ cup honey

2 large eggs

¾ cup sesame seeds

Preheat oven to 375°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.

Place half of the cake mix in a large bowl along with the flour, melted butter, honey, and eggs. Blend with electric mixer set on low speed for 1 minute; stop mixer and scrape bowl. Beat on low speed 1–2 minutes longer, until well blended. Stir in remaining cake mix. Chill dough for 1 hour.

Place sesame seeds in shallow dish. Roll dough into 1-inch balls. Roll each ball in sesame seeds to coat. Place balls 2 inches apart on prepared cookie sheets. Flatten slightly.

Bake for 9–10 minutes or until cookies are golden at the edges and just barely set at center. Transfer to wire racks and cool completely.

MAKES ABOUT 48 COOKIES.

Variation:

HONEY AND LEMON CRINKLES: Prepare as directed above but use lemon cake mix in place of yellow cake mix and roll cookies in granulated sugar rather than sesame seeds.

SLICE-AND-BAKE TOASTED COCONUT COOKIES

No need to pre-toast the coconut here— because the cookies are sliced thin, the coconut toasts in the dough as it bakes. Delicious plain, these cookies are also heavenly drizzled with Citrus Icing (see page 368).

1 (18.25-ounce) package white cake mix

½ cup vegetable shortening

1/3 cup butter, softened

1 large egg

1½ teaspoons rum-flavored extract, optional

1½ cups sweetened flaked coconut

Place the cake mix, shortening, butter, egg, and rum extract, if desired, in a large bowl. Blend with an electric mixer set on low speed for 1 minute or until blended (dough will be very thick). Scrape the dough off the beaters. Stir in the coconut by hand.

Divide dough in half; shape each half into a 12 x 2-inch roll. 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.

Variation:

COCONUT CHOCOLATE GANACHE SANDWICH COOKIES: Prepare cookies as directed above. Prepare 1 recipe of Chocolate Ganache (see page 362); sandwich a tablespoon of ganache between 2 cookies. Repeat with remaining cookies and ganache.

SLIM MINT CHOCOLATE WAFERS

Smooth and cool, these chocolate-mint wafers—a variation on a favorite Girl Scout cookie—are always winners, even with people who claim they do not like mint.

1 (12-ounce) bag (2 cups) semisweet chocolate chips

1 tablespoon vegetable shortening

1 teaspoon peppermint extract

32 round buttery crackers (e.g., Ritz)

Line two cookie sheets with wax paper.

Melt the chocolate chips and shortening in a large heavy saucepan over low heat, stirring until melted and smooth; stir in peppermint extract until blended.

Working quickly, drop crackers, one at a time, into melted chocolate, coating completely. Remove with 2 forks and place on prepared cookie sheets. (if chocolate mixture becomes too thick, re-warm for 1–2 minutes over low heat, stirring until melted).

Refrigerate for 20 minutes or until set. Store leftovers, tightly covered, in refrigerator for up to 1 week.

MAKES 32 COOKIES.

S’MORE SANDWICHES

The original campfire treat undergoes a