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Place the cake mix, butter, cream cheese, and rosemary in a large bowl. Blend for 1–2 minutes with electric mixer set on low speed until a crumbly dough forms. Gather dough together and press into jelly roll pan.

Clean the beaters on the electric mixer Beat the egg white with vanilla and powdered sugar in small bowl with electric mixer set on high speed until stiff peaks form.

Spread dough with egg white mixture; sprinkle with walnuts. Bake for 15–18 minutes until golden brown and firm to the touch. Cool completely before cutting into squares.

MAKES 48 COOKIES.

Variations:

ORANGE-ALMOND SHORTBREAD: Prepare as directed above but substitute 1 tablespoon grated orange zest for the rosemary, ½ teaspoon almond extract for the vanilla extract, and 1 cup finely chopped almonds for the walnuts.

BROWN SUGAR-PECAN SHORTBREAD: Prepare as directed above but eliminate the rosemary, ¼ cup firmly packed dark brown sugar to the cake mix dough, and substitute 1 cup finely chopped pecans for the walnuts.

RUM RAISIN BARS

This is definitely an adult cookie. Perfumed with nutmeg and orange zest, they are excellent additions to holiday cookie plates.

2 tablespoons butter

3 cups miniature marshmallows

2 teaspoons grated orange zest

2 teaspoons rum-flavored extract

¼ teaspoon ground nutmeg

1 cup finely crushed crisp sugar cookies

¾ cup golden raisins

½ cup chopped walnuts, skillet toasted and cooled (see page xviii)

Lightly spray an 8 x 8 x 2-inch pan with nonstick cooking spray; set aside.

Melt the butter in a large saucepan set over low heat. Add the marshmallows, stirring constantly, until marshmallows are melted. Remove from heat; stir in the orange zest, rum extract, and nutmeg.

Stir in the cookie crumbs, raisins, and walnuts; mix until well blended. Transfer mixture to prepared pan, pressing down and smoothing surface with a square of wax paper. Refrigerate for at least 1 hour. Cut into small bars. Store in covered containers between layers of wax paper.

MAKES 16 BARS.

SALTY-SWEET CHEWY POPCORN BARS

Whether for snack time, potluck gatherings, or late-night movie-watching, these salty-sweet, caramel popcorn cookies are popular.

8 cups popped popcorn

2 cups honey graham cereal

1 cup candy-coated chocolate pieces (e.g., M&Ms)

1 cup salted pretzel sticks, broken in half

½ cup (1 stick) butter

1 cup firmly packed brown sugar

½ cup light corn syrup

2 tablespoons all-purpose flour

Lightly spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.

Combine the popcorn, cereal, candy, and pretzels in a very large bowl; set aside.

Melt the butter in a medium saucepan set over medium heat. Stir in all remaining ingredients. Continue cooking, stirring occasionally, until mixture comes to a full boil. Boil for 1 minute without stirring.

Pour caramel mixture over popcorn mixture; toss with wooden spoon to coat well. With a large square of wax paper, press firmly into prepared pan. Cool completely. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 24 BIG BARS.

SALTY-SWEET PEANUT CHEWY BARS

These easy and very delicious bars bear a strong resemblance to one of my favorite candy bars: PayDay. Have fun playing around with the cake and chip flavors. Consider chocolate cake mix and chocolate chips or caramel cake mix (harder to find, but worth the hunt) combined with butterscotch or white chocolate chips.

1 (18.25-ounce) package yellow cake mix

10 tablespoons butter, softened, divided

1 large egg

3 cups miniature marshmallows

2/3 cup light corn syrup

1 (10-ounce) package peanut butter chips

2 teaspoons vanilla extract

2 cups crisp rice cereal

2 cups salted, roasted peanuts

Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).

Place the cake mix, 6 tablespoons softened butter, and egg in a large bowl.