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Drop 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 54 COOKIES.

MANDARIN ORANGE COOKIES

Looking for a very special cookie? Sweet-tart mandarin oranges and a bit of orange zest dress up a basic cake mix dough, transforming it from ordinary to extraordinary with minimal effort and expense.

1 (18.25-ounce) package yellow cake mix

1/3 cup vegetable oil

1 large egg

1 tablespoon grated orange zest

1 (10-ounce) can mandarin oranges, well drained, coarsely chopped

1 recipe Orange Icing (see page 368)

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, egg, and orange zest. 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. Gently fold in the chopped mandarin oranges.

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

Bake for 9–12 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 Orange Icing; drizzle icing over cooled cookies.

MAKES ABOUT 48 COOKIES.

MAPLE CRANBERRY COOKIES

The aromatic flavor of maple makes for a particularly fine fall cookie, especially when punctuated with tart-sweet bits of dried cranberries.

2 cups white chocolate chips

¼ cup creamy peanut butter

2 teaspoons maple-flavored extract

3 cups crisp rice cereal

1 cup dried cranberries

Line cookie sheets with wax paper.

Place the white chocolate chips and peanut butter in a large, uncovered, microwavable bowl. Microwave on medium-high (70 percent power) for 1 minute; stir. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chips are melted. Stir in the maple extract. Stir in the cereal and cranberries until combined.

Working quickly, drop by rounded table-spoonfuls onto prepared wax-paper-lined sheets; let stand until set. Store tightly covered in a cool, dry place.

MAKES 32 COOKIES.

MAPLE PRALINE COOKIES

The taste of fall, all wrapped up in a heavenly cookie, is deceptively easy to prepare. To increase the autumnal experience, add ½ cup chopped dried cranberries to the mix along with the oats.

1¼ cups maple syrup

¼ cup light corn syrup

¼ cup (½ stick) butter

1 cup chopped pecans

1 teaspoon vanilla extract

3 cups quick-cooking oats, uncooked

Line cookie sheets with wax paper.

Combine the maple syrup and corn syrup in a large saucepan. Bring to a boil over medium heat, stirring frequently. Continue boiling for 3 minutes, stirring frequently.

Remove from heat. Stir in butter until melted. Stir in the pecans, vanilla, and oats. Working quickly, drop by tablespoonfuls onto wax-paper-lined sheets. Let stand until firm. Store tightly covered.

MAKES ABOUT 32 COOKIES.

MINT CHOCOLATE CHIPPERS

A batch of chocolate-chip cookies still warm from the oven is reason enough for celebration. But if you add a dose of peppermint to the cookies and accompany them with several mugfuls of hot chocolate, you have a full-fledged party.

1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough

1 teaspoon peppermint extract

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 peppermint extract; 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