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MAKES 22 COOKIES.

Variations:

LIME CREAM COOKIES: Prepare as directed above but substitute lime zest for the orange zest.

BUTTER PECAN COOKIE CLUSTERS: Prepare as directed above but omit the orange zest. Use chopped pecans in place of the almonds and add 1 teaspoon vanilla extract to the melted white chocolate before adding the ramen noodle mixture.

ORANGE DREAMSICLE COOKIES

Remember those orange and vanilla cream pops from summer vacations past? Vanilla ice cream inside, orange sherbet outside, they always topped my list of ice pop favorites. Recapture that summertime flavor with these orange and vanilla cookies. But don’t limit them to the summer months—they are delicious year-round.

1 (18.25-ounce) package yellow cake mix

½ cup (1 stick) butter, melted

1 large egg

1 tablespoon grated orange zest

1½ cups white chocolate chips

1 recipe Orange Icing (see page 368)

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

Place half of the cake in a large mixing bowl mix along with the melted butter, 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 white 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 10–13 minutes or until 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.

PEACHES AND CREAM COOKIES

You’ll taste the best of summer in these peachy-keen cookies. Although irresistible frosted, they are excellent straight-up, too.

1 (18.25-ounce) package vanilla cake mix

½ cup vegetable oil

½ cup peach preserves

1 tablespoon grated lemon zest

1 large egg

1 recipe Cream Cheese Frosting (see page 366)

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

Place half of the cake mix in a large mixing bowl along with the oil, preserves, lemon zest, and egg. 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 11–13 minutes or until set at edges and just golden brown. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

Prepare Cream Cheese Frosting; frost cookies.

MAKES ABOUT 48 COOKIES.

Variations:

FROSTED APRICOT COOKIES: Prepare as directed above but use apricot preserves in place of the peach preserves and add ¼ teaspoon ground nutmeg to the dough along with the other ingredients.

MARMALADE SPICE COOKIES: Prepare as directed above but eliminate the lemon zest, use a spice cake mix in place of the vanilla cake mix, use orange marmalade in place of the peach preserves, and add ¾ teaspoon ground cinnamon to the dough along with the other ingredients.

PEANUT BRITTLE COOKIES

My husband claims that his maternal grandmother makes the very best versions of several Southern classics, including, but not limited to, pecan pie, candied sweet potatoes, and peanut brittle. The latter inspired me to develop this finger-licking, lickity-split cookie. If you want to add a subtle hint of chocolate to this already delicious cookie, replace the toffee baking bits with finely chopped chocolate-covered toffee candy bars.

1 (16.5-ounce) roll refrigerated sugar cookie dough

½ cup toffee baking bits

¾ cup very coarsely chopped salted, dry roasted peanuts

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 toffee bits and peanuts; mix well with your fingers, the paddle attachment of an electric stand mixer, or a