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1/3 cup Kahlua or other coffee liqueur

2 teaspoons instant coffee or espresso powder

1 (18.25-ounce) package vanilla cake mix

¼ cup (½ stick) butter, melted

1 large egg

1¼ cups semisweet, milk, or white chocolate chips

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

Mix the Kahlua and coffee powder in a large mixing bowl until blended. Add half of the cake mix to the same bowl, along with the melted butter and egg. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix and chocolate chips with a wooden spoon until all dry ingredients are moistened.

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

Bake for 10–13 minutes 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 48 COOKIES.

KAHLUA WHITE CHOCOLATE CHUNK CHEWIES

These incredible cookies, rich with white chocolate chunks and Kahlua, got a high approval rating first from my husband, then from everyone at work. While testing recipes, I made sure to send lots of “samples” to friends and co-workers, and they gave this particular recipe an approval rating of 100 percent.

¼ cup Kahlua or other coffee liqueur

1 tablespoon instant coffee or espresso powder

1 (19.5- to 19.8-ounce) package brownie mix

¼ cup (½ stick) unsalted butter, melted

1 large egg

1 (6-ounce) box white chocolate baking bars, chopped into chunks

1 recipe Kahlua Coffee Icing (see page 369)

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

Mix the Kahlua and coffee powder in a large mixing bowl. Mix in the brownie mix, melted butter, and egg with a wooden spoon, until just blended and all dry ingredients are moistened; mix in the white chocolate chunks.

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

Bake for 10–13 minutes, 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.

Prepare Kahlua Coffee Icing. Drizzle icing over cooled cookies.

MAKES ABOUT 48 COOKIES.

KEY LIME COOKIES

These cookies have a marvelous flavor with a bright citrus edge that’s just tart enough to nicely offset the richness of the sugar cookie dough. You can substitute lemon or orange for the lime.

1 (16.5-ounce) roll refrigerated sugar cookie dough

1 tablespoon grated lime zest

1 recipe Lime Icing (see page 368)

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

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

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

Bake for 10–13 minutes or until just set and golden at edges. Transfer cookies to wire racks and cool completely. Drizzle with Lime Icing.

MAKES 22 COOKIES.

KONA COCONUT AND COFFEE COOKIES

Basic sugar cookie dough becomes something altogether extraordinary when blended with espresso, coconut, and nuts. Baked to a perfect golden brown, these cookies have the power to transport you to a Hawaiian paradise in just a few nibbles.

1 (16.5-ounce) roll refrigerated sugar cookie dough

1 tablespoon instant coffee (or espresso) powder

2 teaspoons rum (or vanilla) extract

1 (8-ounce) package cream cheese, softened

1 (7-ounce) package shredded coconut

1 cup sliced, lightly toasted almonds, cooled (optional)

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

Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften.

Dissolve the coffee powder in the extract in a small cup. Add the coffee mixture, cream cheese, coconut, and nuts, if desired, to cookie dough; mix well with your fingers,