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Dissolve the espresso powder in the vanilla extract in a large bowl. Add the cake mix, flour, lemon zest, orange zest, melted butter, eggs, cinnamon, and cloves. Blend with an electric mixer set on low speed for 2–3 minutes until well blended, scraping down sides of bowl (dough will be very stiff).

Transfer dough to prepared cookie sheet. With floured hands, shape dough into two 14 x 3-inch rectangles, ¾-inch thick, spacing them 4–5 inches apart on sheet. Mound the dough so it is slightly higher in the middle than at the edges.

Bake for 30–35 minutes, until firm to touch; remove from oven (leave oven on) and cool on sheet for 10 minutes.

Transfer rectangles to a cutting board, and use a sharp kitchen knife to slice each rectangle into ¾-inch slices on the diagonal. Carefully turn these slices onto their sides and move them back to the cookie sheet. Return cookie sheet to oven. Bake biscotti 10 minutes. Turn oven off and let biscotti remain in oven until crisp, 30–40 minutes longer. Remove from oven and transfer biscotti to a rack.

Cool completely.

Prepare Brandy Icing and with a butter knife or small offset spatula spread over one side of each biscotto. Place on wax paper–lined cookie sheet and refrigerate at least 30 minutes to set the icing. Store in an airtight container or plastic zip-top bag for 2–3 weeks.

MAKES ABOUT 32 BISCOTTI.

CANDY BAR COOKIE POPS

Be sure to wait until the cookies are completely cooled before picking them up by the stick (or the stick will pull right out of the cookie!).

22 flat wooden sticks with round ends (popsicle sticks)

22 miniature candy bars (any variety), unwrapped

1 (16.5-ounce) roll refrigerated sugar cookie dough

½ cup semisweet chocolate chips, optional

Preheat oven to 350°F.

Cut cookie dough into 22 equal slices. Place wooden stick on dough with end at center; top with candy bar. Wrap dough around stick and candy, covering and sealing completely.

Place the cookies 2 inches apart on un-greased cookie sheets, overlapping wooden sticks if needed.

Bake for 10–12 minutes or until edges are light golden brown. Cool for 5 minutes on cookie sheets. Remove from cookie sheets to cooling racks. Cool completely.

If desired, melt the chocolate chips according to package directions and drizzle over cooled cookies to decorate.

MAKES 22 COOKIES.

CARAMEL DELIGHTFULS

Perfect lunch-box or after-school treats, these caramel-coconut cookies will be surefire hits with one and all.

30 square shortbread cookies (e.g., Lorna Doones)

6 tablespoons (¾ stick) butter

½ cup packed dark brown sugar

½ cup light corn syrup

½ cup sweetened condensed milk

½ teaspoon vanilla extract

4 cups sweetened flake coconut, skillet toasted (see page xx) and cooled

1 cup semisweet chocolate chips

Place each shortbread cookie on cookie sheets lined with wax paper.

Combine the butter, brown sugar, and corn syrup in medium saucepan set over medium-low heat. Bring mixture to a full boil, stirring constantly with a wooden spoon. Boil for 3 minutes, stirring constantly.

Add sweetened condensed milk slowly, stirring constantly. Continue cooking over low heat for 5 minutes, stirring constantly. Remove the pan from the heat; stir in the vanilla. Beat with an electric mixer set on medium-high speed for 3–4 minutes until creamy.

Immediately stir in toasted coconut and mix well. Spoon mixture by teaspoonfuls over shortbread cookies. Cool completely.

Melt chocolate chips in small microwavable bowl in microwave for 1–2 minutes; drizzle thinly in stripes over cookies and let chocolate harden at room temperature. Store in airtight container.

MAKES ABOUT 28 COOKIES.

CARAMEL-MALLOW GOODIES

Part cookie, part candy, entirely delicious.

½ cup (1 stick) butter

1 (14-ounce) bag caramels, unwrapped

1 (14-ounce) can sweetened condensed milk

1 (16-ounce) bag regular marshmallows

5–7 cups crisp rice cereal

Line cookie sheets with wax paper.

Melt the butter and caramels in a medium saucepan set over low heat, stirring constantly.