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MAKES 36 COOKIES.

LEMON-HONEY CLUSTERS

Ready for a new taste treat? Try these lemony, crispy clusters, scented with coriander, citrus zest, and honey.

5 ¼ cups honey-nut cornflakes cereal

½ cup sliced almonds

½ cup (1 stick) butter

3 ¾ cups miniature marshmallows

1/3 cup honey

1 tablespoon grated lemon zest

½ teaspoon ground coriander (optional)

Line cookie sheets with wax paper.

Mix the cornflakes and almonds in a large bowl.

Melt the butter in a large saucepan on low heat. Add the marshmallows and honey; cook and stir until marshmallows are completely melted and mixture is smooth.

Remove from heat and stir in the lemon zest and ground coriander, if desired, until blended. Pour marshmallow mixture over corn flake mixture, tossing to coat well.

Working quickly, drop by rounded table-spoonfuls onto prepared wax-paper-lined sheets. Cool completely. Store, tightly covered, in a cool, dry place.

MAKES ABOUT 36 CLUSTERS.

LEMON POPPYSEED COOKIES

Here’s proof positive that joy can be shared in small, sweet ways. Impressive to serve, these lemon-y treats are equally easy to prepare.

1 (18.25-ounce) package lemon cake mix

1/3 cup vegetable oil

2 large eggs

1½ tablespoons grated lemon zest

3 tablespoons poppyseeds

1 recipe Lemon Icing (see page 368), optional

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 mixing bowl along with the oil, eggs, lemon zest, and poppyseeds. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix 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.

If desired, prepare Lemon Icing; drizzle icing over cooled cookies.

MAKES ABOUT 48 COOKIES.

LEMON-THYME SUGAR COOKIES

Part of the fun of making cookies is sharing them and showing off a little. You may be mistaken for a pastry chef when you present these elegant cookies, yet they could not be easier to make. They are just the thing for an afternoon pick-me-up alongside a cup of coffee or tea.

1 (16.5-ounce) roll refrigerated sugar cookie dough

1 cup finely chopped lightly toasted walnuts (or almonds), cooled

2 teaspoons chopped thyme leaves or 1 teaspoon dried thyme

1 tablespoon grated lemon zest

1 recipe Lemon 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 nuts, thyme, and lemon 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 cooled cookies with Lemon Icing.

MAKES 26 COOKIES.

MACADAMIA AND TOASTED COCONUT CHOCOLATE COOKIES

This island-inspired cookie is just the thing for warm summer days, beach parties, outdoor barbecues, and lazy twilit picnics. Don’t forget the lemonade and iced tea.

1 2/3 cups sweetened shredded coconut

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

1/3 cup canned unsweetened coconut milk

¼ cup (½ stick) unsalted butter, melted

1 large egg

1 cup coarsely chopped roasted, lightly salted macadamia nuts

Preheat oven to 350°F.

Spread coconut evenly over an ungreased cookie sheet. Place sheet on lower rack and toast coconut for 7–8 minutes until golden brown and fragrant. Transfer to a large mixing bowl and cool completely.

Spray cookie sheets with nonstick cooking spray. Add the brownie mix, coconut milk, melted butter, egg, and macadamia