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By Root 1994 0

delicious seeds, though readily available, are far less familiar. The ground seeds have a mild fragrance, which some describe as a combination of lemon, sage, and cardamom. The spice is an exquisite enhancement in delicate baked goods such as these elegant slice-and-bake lemon cookies. The dough may also be rolled out and cut out with decorative cookie cutters.

1 (18.25-ounce) package lemon cake mix

½ cup vegetable shortening

1/3 cup butter, softened

1 large egg

1 tablespoon grated lemon zest

½ teaspoon ground coriander or ¼ teaspoon ground nutmeg

3–4 tablespoons powdered sugar or 1 recipe Lemon Icing (see page 368), optional

Place the cake mix, shortening, softened butter, egg, lemon zest, and ground coriander in a large bowl. Blend with an electric mixer set on low speed for 1 minute until blended (dough will be very thick). Scrape the dough off the beaters. Divide dough in half; shape each half into a 12 x 2-inch roll. Wrap each roll in plastic food wrap; refrigerate until firm (at least 4 hours).

Preheat oven to 350°F. Position rack in center of oven. Cut rolls into ¼-inch slices with a sharp knife. Place 2 inches apart on ungreased cookie sheets.

Bake for 7–8 minutes or until edges are lightly browned. Let stand on cookie sheets 1 minute. Transfer to wire rack and cool completely. Sprinkle with powdered sugar or ice with Lemon Icing, if desired.

MAKES ABOUT 60 COOKIES.

CRANBERRY-ALMOND SLICES

These marshmallow and cranberry-flecked treats look like miniature mosaics.

1 cup butterscotch baking chips

2 tablespoons (¼ stick) butter

1 (14-ounce) can sweetened condensed milk

¾ teaspoon almond extract

3 cups graham cracker crumbs

2 cups miniature marshmallows

¾ cup coarsely chopped honey-roasted almonds

¾ cup chopped dried cranberries

Set aside two 20-inch pieces of wax paper.

Melt the butterscotch chips and butter with the condensed milk in a heavy saucepan set over low heat, stirring until blended and smooth. Stir in the almond extract.

Combine the graham cracker crumbs, marsh-mallows, almonds, and cranberries in a large bowl; stir in the butterscotch mixture. Divide mixture in half. Place each portion on a piece of the prepared wax paper; let stand 10 minutes.

Using the wax paper as an aid, shape each portion into a 12-inch log. Wrap each log tightly; chill for 2 hours or until firm. Remove paper and cut each log into 15 slices. Store covered in refrigerator.

MAKES ABOUT 30 COOKIES.

CRANBERRY CEREAL WREATHS

Delight everyone on your gift list with these irresistible treats. They’re the perfect way to show how much you care.

4½ cups cornflakes

1 cup miniature marshmallows

1/3 cup chopped almonds

2/3 cup dried cranberries

3 cups vanilla baking chips or white chocolate chips

¾ teaspoon almond extract

Small tubes (purchased) of green and/or red decorating icing (optional)

Line cookie sheets with wax paper.

Combine the cornflakes, marshmallows, almonds, and dried cranberries in a large mixing bowl.

Melt the vanilla chips in a heavy medium saucepan over very low heat, stirring until completely melted and smooth; stir in almond extract. Pour this mixture over cereal mixture; stir gently until well coated.

Drop mixture by ¼-cupfuls onto the prepared cookie sheets. Flatten mixture slightly to form circles about 2 inches wide. Using the handle of a wooden spoon, make a ¾-inch hole in the center of each cookie to form a wreath shape, spreading the cookies to about 3 inches in diameter.

When cool, decorate with frosting, if desired. Place wreaths in an airtight container with wax paper between layers. Seal and store at room temperature up to 3 days.

MAKES ABOUT 15 COOKIE WREATHS.

CRANBERRY EGGNOG BISCOTTI

1 (16.5-ounce) roll refrigerated sugar cookie dough

1/3 cup all-purpose flour

¾ cups dried cranberries, coarsely chopped

2 tablespoons grated orange zest

¾ teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon vanilla extract

Preheat oven to 350°F. Lightly spray a cookie sheet with nonstick cooking spray.

Break up the cookie dough into large bowl; let