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

MAKES 26 COOKIES.

PINE NUT COOKIES

Pine nuts, also known as pignola, pignoli, Indian nuts, and piñon, come from the pinecones of several varieties of pine trees. Sweet and delicate in flavor, the ivory-colored, torpedo-shaped nuts are used in a wide array of savory and sweet dishes in many cuisines. They are particularly delicious in baked goods, like these subtly spiced, Italian-inspired cookies. Anise is a traditional flavoring in Italian baked goods, but ½ teaspoon ground nutmeg, mace, or coriander may be substituted.

1 (18.25-ounce) package vanilla cake mix

½ cup (1 stick) butter, softened

2 large eggs

1 teaspoon vanilla extract

1 teaspoon anise seed, coarsely crushed in a mortar and pestle

1 cup pine nuts

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 softened butter, eggs, vanilla extract, and anise seed. 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. Sprinkle cookie tops with a few pine nuts; gently press nuts into dough.

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.

MAKES ABOUT 54 COOKIES.

PINEAPPLE SOFTIES

This friendly cookie is an ideal choice for giving to new friends and neighbors because it is lush with pineapple, the historic symbol of welcome.

1 (18.25-ounce) package spice cake mix

1 (8-ounce) can crushed pineapple, drained, juice reserved

¼ cup vegetable oil

1 large egg

1 cup sweetened flaked coconut, 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 pineapple, 2 tablespoons of the reserved juice, oil, 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. If desired, sprinkle cookie tops with coconut; gently press into dough.

Bake for 10–13 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.

MAKES ABOUT 48 COOKIES.

PRALINE COOKIES

This is one great cookie. The dough will spread out relatively thin as it bakes because the butter recipe cake mix has a higher fat content than other cake mixes. It is very important to let the cookies rest on the sheets before transferring them to cooling racks (they will be too soft when they first come out of the oven). The result is a thin, crispy cookie that really does taste like a praline. For a perfectly round cookie, try using a cookie scoop—it looks like a mini ice cream scooper. I bet once you taste these you’ll agree that a praline in cookie form tastes just as sweet.

1 (18.25-ounce) package butter recipe cake mix

½ cup (1 stick) butter, softened

¼ cup packed dark brown sugar

2 large eggs

1 teaspoon vanilla extract

1¼ cups toffee baking bits

2 cups chopped 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 softened butter, brown sugar, eggs, and vanilla extract. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix and toffee bits with a wooden spoon until all dry ingredients are moistened.

Drop by teaspoonfuls, 2 inches