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MAKES ABOUT 54 COOKIES.

GINGER-JEWELED BUTTER COOKIES

These cookies warrant singular attention. When you taste them—rich with butter, bejeweled with bits of peppery, candied ginger—you will understand why. Don’t forget the pot of strong Indian black tea.

1 (18.25-ounce) package yellow cake mix

1/3 cup butter, softened

1 large egg

1 teaspoon ground ginger

2/3 cup chopped crystallized ginger

Preheat oven to 350°F. Position oven rack in middle of oven.

Place half of the cake mix in a large mixing bowl along with the softened butter, egg, and ginger. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix and crystallized ginger with a wooden spoon until all dry ingredients are moistened.

Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.

Bake for 9–12 minutes or until edges are firm and center is just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

MAKES ABOUT 48 COOKIES.

GINGER-MACADAMIA TROPI-CLUSTERS

Anyone with a sweet tooth and a penchant for the peppery flavor of ginger will be delighted with these tropical-inspired cookies.

5 cups cornflakes cereal

1 cup sweetened flake coconut

½ cup chopped, lightly salted macadamia nuts

½ cup (1 stick) butter

4½ cups miniature marshmallows

2 teaspoons ground ginger

1½ teaspoons rum-flavored extract

Line cookie sheets with wax paper.

Mix the cornflakes, coconut, and macadamia nuts in a large bowl. In large saucepan set over low heat melt the butter. Add the marsh-mallows; stir until marshmallows are melted and mixture is smooth. Remove from heat and stir in the ginger and rum extract. Pour over the cornflakes mixture; toss until well coated.

Working quickly, drop by tablespoonfuls onto prepared wax-paper-lined sheets. Cool completely. Store in covered container between sheets of wax paper.

MAKES ABOUT 36 COOKIES.

GRANOLA CHOCOLATE CHUNKERS

Excellent travelers, these sturdy cookies are a good choice for care packages, lunch boxes, and also backpacks when heading out on a hike or picnic.

1 (18.25-ounce) package yellow cake mix

¼ cup packed brown sugar

½ cup vegetable oil

2 large eggs

2 teaspoons vanilla extract

1½ cups granola

¾ cup dried fruit of choice (e.g., raisins, dried cranberries, chopped dried apricots)

1 cup semisweet chocolate chunks

Preheat oven to 350°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.

Place half of the cake in a large mixing bowl mix along with the brown sugar, oil, eggs, and vanilla extract. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix, granola, dried fruit, and chocolate chunks with a wooden spoon until all dry ingredients are moistened.

Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.

Bake for 9–12 minutes or until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

MAKES ABOUT 66 COOKIES.

HAYSTACKS

The crunch of crisp chow mein noodles and the smooth, rich taste of chocolate makes these long-standing favorites worth making time and time again.

1 (3-ounce) can chow mein noodles or 2 cups pretzel sticks, broken into ½-inch pieces

1 cup dry-roasted peanuts

2 cups semisweet chocolate chips

1 (14-ounce) can sweetened condensed milk

Line cookie sheets with wax paper.

In a large bowl combine the noodles and peanuts; set aside.

Melt the chocolate chips with the condensed milk in a heavy medium saucepan set over low heat, stirring until melted and smooth. Remove from heat.

Stir warm chocolate mixture into noodle-peanut mixture. Working quickly, drop by tablespoonfuls onto prepared baking sheet; chill 2 hours or until firm. Store in covered container between sheets of wax paper.

MAKES ABOUT 32 COOKIES.

Variations: