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MAKES ABOUT 32 COOKIES.

OLD-FASHIONED HERMITS

Hermits—spicy drop cookies filled with fruits and nuts—have been filling American cookie jars since colonial times. Here they are better than ever—and simplified with the help of cake mix.

1 (18.25-ounce) package spice cake mix

1 teaspoon pumpkin pie spice

1/3 cup butter, softened

1 (3-ounce) package cream cheese, softened

2 large eggs

1 tablespoon grated orange zest

1 cup snipped dates, raisins, or currants

1 cup chopped walnuts (or pecans)

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 pumpkin pie spice, softened butter, softened cream cheese, eggs, 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 and dried fruit with a wooden spoon until all dry ingredients are moistened.

Drop by teaspoonfuls, 2 inches apart, onto prepared cookie sheets. Sprinkle tops with nuts.

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

MAKES ABOUT 54 COOKIES.

ORANGE CHOCOLATE-CHIP CREAM CHEESE DROPS

Here’s a cookie with a delicate, tender texture and a subtle tang. Both qualities are owed to the addition of cream cheese to the dough—it’s a fine foil for the dark, miniature chocolate chips scattered throughout. Lemon zest may be interchanged for the orange zest with equal success.

1 (18.25-ounce) package vanilla cake mix

¼ cup (½ stick) butter, melted

1 (8-ounce) package cream cheese, softened

1 large egg

1 tablespoon grated orange zest

1 cup miniature semisweet chocolate chips

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 melted butter, softened cream cheese, 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 and miniature chocolate chips with a wooden spoon until all dry ingredients are moistened.

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

Bake for 9–12 minutes or until set at edges and just barely set at center when lightly touched (do not overbake; cookies will become more firm as they cool). Transfer to wire rack and cool completely.

MAKES ABOUT 48 COOKIES.

ORANGE CREAM CLUSTERS

Ramen noodles may sound like an unusual ingredient for cookies, but you’ll be convinced after your first nibble. They add a delicate crispiness that deliciously complements the citrus-cream flavor of these teatime treats.

3 (3-ounce) packages ramen noodles (any flavor)

½ cup sliced almonds

¼ cup (½ stick) butter

1 tablespoon grated orange zest

1 cup white chocolate chips

Line cookie sheets with wax paper.

Place the uncooked noodles in a large bowl. Discard noodle seasoning packets or save for another use. Break up the noodles into small pieces (½ inch or smaller) with fingers or a wooden spoon. Add the almonds to the bowl.

Melt the butter in a large skillet set over medium heat. Add the noodle mixture. Cook over medium heat, stirring constantly, for about 5 minutes or until noodles and almonds just begin to brown. Transfer mixture from skillet back to large bowl; add the orange zest, stirring to combine. Cool slightly.

Melt the white chocolate chips on medium-high (70 percent power) for 1 minute in a medium, uncovered, microwave-safe bowl; stir. Microwave at additional 10- to 15-second intervals, stirring just until chocolate is melted. Pour melted chocolate over noodle mixture in bowl. Toss until noodle mixture is completely coated.

Working quickly, drop by rounded teaspoonfuls into mounds onto prepared wax-paper-lined sheets (mixture will appear loose, but will set as it cools). Let stand for 45–60 minutes or