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1 tablespoon grated lemon zest

1 teaspoon vanilla extract

1 recipe Lemon Icing (see page 368), optional

Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the brown sugar, cornmeal, rosemary, lemon zest, and vanilla extract; mix well with your fingers or a wooden spoon. Chill dough for 1 hour in refrigerator or 20–25 minutes in freezer.

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

Shape dough into 1-inch balls; place 2 inches apart on prepared cookie sheets. Flatten cookies with a fork dipped in sugar.

Bake for 10–12 minutes or until golden brown. Cool for 2 minutes on cookie sheet. Transfer to wire racks and cool completely. If desired, drizzle with Lemon Icing.

MAKES 28 COOKIES.

VALENTINE’S DAY CHOCOLATE-MINT HEARTS

You’re sure to win a few hearts with these pretty and very delicious crispy cookies.

1 cup semisweet chocolate chips

¼ cup light corn syrup

2 tablespoons butter

½ teaspoon peppermint extract

3 cups crisp rice cereal

Small tubes, purchased, of pink and/ or red decorating icing (optional)

Line cookie sheets with wax paper.

Melt the chocolate chips with the corn syrup and butter in a heavy medium saucepan set over low heat, stirring with a wooden spoon until melted and smooth. Remove from heat and stir in peppermint extract. Gently stir in rice cereal with a wooden spoon until the cereal is evenly coated with chocolate.

Immediately turn the chocolate-coated cereal out onto the wax-paper-lined cookie sheet. Pat mixture into a 12 x 6-inch rectangle. Chill for about 20 minutes or until slightly firm.

Cut cereal mixture into heart shapes with a 3-inch heart-shaped cookie cutter. Decorate with frosting, if desired. Chill until firm; wrap each heart in plastic wrap. Store cookies in refrigerator up to 1 week.

MAKES 8 OR 9 COOKIES.

VANILLA BLISS COOKIES

All you need to make and enjoy these cookies is a big sweet tooth and a fondness for vanilla.

1 (18.25-ounce) package vanilla cake mix

1 (3.4-ounce) package instant vanilla pudding mix

½ cup vegetable oil

1 egg

½ cup sour cream (not reduced fat)

2 teaspoons vanilla extract

2/3 cup quick-cooking oats

1½ cups vanilla baking chips or white chocolate chips

Preheat oven to 350°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 instant pudding mix, oil, egg, sour cream, and vanilla extract. Blend with an electric mixer set on low speed for 1–2 minutes until mixture is blended and smooth. Stir in oats and chips.

Shape dough into 1½ inch balls; place 2 inches apart on the prepared cookie sheets.

Bake for 11–13 minutes until golden at edges and just barely set at center. Cool cookies on cookie sheet for 5 minutes (cookies will continue to firm). Transfer to a wire rack; cool completely.

MAKES ABOUT 48 COOKIES.

Variations:

BUTTERSCOTCH BLISS COOKIES: Prepare as directed above but use yellow cake mix, instant butterscotch pudding, and butterscotch baking chips.

TRIPLE-CHOCOLATE BLISS COOKIES: Prepare as directed above but use chocolate cake mix, instant chocolate pudding, and semisweet chocolate chips.

PEANUT BUTTER BLISS COOKIES: Prepare as directed above but use yellow cake mix, instant butterscotch pudding, and peanut butter–flavored baking chips. Additionally, use ½ cup creamy peanut butter in place of the sour cream.

WALNUT RAISIN BISCOTTI

1 (16.5-ounce) roll refrigerated sugar cookie dough

1/3 cup all-purpose flour

¾ cup chopped walnuts, lightly toasted, cooled

¾ cup coarsely chopped raisins

1 teaspoon vanilla extract

Preheat oven to 350°F. Lightly spray a cookie sheet with nonstick cooking spray.

Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the flour, walnuts, raisins, and vanilla extract to the cookie dough; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon.

Divide dough into two equal