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Crush remaining cereal into coarse crumbs; place in shallow dish.

Shape dough into 1-inch balls. Roll in crushed cereal. Place on prepared cookie sheets about 1 inch apart.

Bake for 11–13 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 54 COOKIES.

Variation:

CHOCOLATE CRISPY COOKIES: Prepare as directed above but use chocolate cake mix in place of yellow cake mix and semisweet chocolate chips in place of butterscotch baking chips.

BUTTERSCOTCHIES

The sum of this crunchy little cookie belies its short list of ingredients. Good luck eating just one. Or two. Or three.

1 (16.5-ounce) roll refrigerated sugar cookie dough, softened

1¼ cups cornflakes, crushed (about 3/4 cup, crushed)

2/3 cup butterscotch baking chips

1/3 cup sweetened flake coconut

½ cup powdered sugar

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

Break up the cookie dough into a large bowl. Sprinkle with the cornflakes, butterscotch chips, and coconut. Mix well with fingers until blended.

Place powdered sugar in a shallow dish. Shape dough into 1-inch balls and roll in powdered sugar. Place balls 2 inches apart on cookie sheets.

Bake for 11-14 minutes or until edges are golden brown. Cool for 1 minute on cookie sheets. Transfer from cookie sheets to cooling racks.

MAKES 48 COOKIES.

BUTTERY CUTOUT COOKIES

You can’t please all of the people all of the time—unless, that is, you’re a warm butter cookie, fresh from the oven.

1 (18.25-ounce) package vanilla cake mix

¾ cup (1½ sticks) butter, softened

1 large egg

1 teaspoon vanilla extract

1 recipe Cookie Decorating Icing (see page 365)

Place the cake mix, butter, egg, and vanilla extract in a large bowl. Blend with an electric mixer set on low speed for 2 minutes, until mixture comes together as a dough (dough will be very thick). Scrape the dough off the beaters and wrap the bowl in plastic wrap. Chill, covered, at least 4 hours or overnight.

Preheat oven to 350°F. Position racks to upper and lower positions of oven. Sprinkle a work surface with a thin layer of flour. Set out rolling pin, cookie cutters, metal spatula, two cookie sheets, and cooling racks.

Remove the dough from the refrigerator and divide into fourths. Place ¼ of the dough on floured surface (cover and return remaining dough to refrigerator). Flour the rolling pin and roll dough to ¼-inch thickness. Flour cookie cutters and cut out shapes. Transfer dough to ungreased cookie sheets with spatula. Reroll any scraps, then repeat with remaining dough, rolling one-fourth at a time.

Place one sheet on each oven rack. Bake for 4 minutes. Rotate the sheets (place the sheet from the bottom rack on the top rack and the sheet from the top rack on the bottom rack; this ensures even baking). Bake 2–3 minutes longer for small shapes, or 5–7 minutes for large shapes, until center is puffed and sinks back.

Remove from oven and let cookies rest on cookie sheets for 1 minute. Transfer with metal spatula to racks and cool completely. Prepare cookie decorating icing, or other icing of choice. Decorate cookies with icing.

MAKES ABOUT 60 2 ½-INCH COOKIES.

Variation:

BUTTERY CHOCOLATE CUTOUTS: Prepare as directed above but use chocolate cake mix in place of the vanilla cake mix.

CAFÉ BRÛLOT BISCOTTI

Café Brûlot is a traditional New Orleans coffee drink, often served flaming, flavored with spices, orange peel, lemon peel, and brandy. Here it is in crunchy biscotti form.

2 ½ teaspoons instant espresso or coffee powder

2 teaspoons vanilla extract

1 (18.25-ounce) package vanilla cake mix

1 cup all-purpose flour

1 tablespoon grated lemon zest

1 tablespoon grated orange zest

½ cup (1 stick) butter, melted and cooled

2 large eggs

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

1 recipe Brandy Icing (see page 360)

Preheat oven to 350°F. Position