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Shape teaspoons of dough into balls. Place balls 1 inch apart on ungreased cookie sheets.

Bake cookies 10–12 minutes or until just set and edges are light golden brown. Cool for 1 minute on cookie sheets. Transfer to cooling racks and cool completely.

In a small bowl, mix the powdered sugar, butter, and food color until smooth, adding enough of the milk, 1 teaspoon at a time, until desired spreading consistency.

Spread 1 teaspoon frosting on each cooled cookie. Sprinkle with some of the remaining chopped candies.

MAKES 22 COOKIES.

DATE DAINTIES

Dates are so sweet and flavorful, why relegate them to granola and holiday breads alone? The rich flavor here is far greater than the sum of this cookie’s parts.

1 cup sweetened flake coconut

1 cup packed light brown sugar

1 cup finely chopped, pitted dates

2 large eggs, lightly beaten

1 teaspoon vanilla extract

3 cups crisp rice cereal

Line cookie sheets with wax paper.

Place the coconut into a shallow dish or pie plate; set aside.

In a cold, 12-inch frying pan, combine the brown sugar, dates, and eggs. Cook for about 10 minutes over medium heat, stirring constantly, or until mixture starts to thicken and sugar is dissolved. Remove from heat. Stir the vanilla and cereal into the hot date mixture, mixing until well blended.

Working quickly, dip a teaspoon in ice water, then drop rounded teaspoonfuls of mixture onto prepared sheets. Roll each cookie in coconut. Chill for at least 1 hour before serving. Store in airtight container i n refrigerator.

MAKES ABOUT 32 COOKIES.

DECADENT CHOCOLATE-DIPPED TOFFEE CHIPPERS

You can stop with the addition of the toffee bits to the cookie dough and you will still have a delectable cookie. But if you give the cookies a dunk in melted chocolate and sprinkle with extra toffee you will have cookies that live up to their name.

1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough

1½ cups toffee baking bits, divided

1 recipe Chocolate Drizzle or Dip (see page 361)

Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add ½ cup of the toffee bits; mix well with wooden spoon or fingers. Chill for 1 hour in refrigerator or 20–25 minutes in freezer.

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

Shape dough into 26 walnut-size balls. Space 2 inches apart on prepared cookie sheets; flatten slightly using your palm or a spatula.

Bake for 11–13 minutes or until light golden brown at edges. Cool for 2 minutes on cookie sheets. Transfer cookies to wire racks and cool completely. Cover cookie sheet with wax paper or foil; spray with nonstick cooking spray.

Prepare chocolate dip. Dip one half of each cookie in chocolate; generously sprinkle with remaining 1 cup toffee bits. Place cookies on prepared sheet. Place sheet in refrigerator for 30 minutes to set chocolate. Store in refrigerator.

MAKES 26 COOKIES.

DELUXE SALTED NUT CHOCOLATE BISCOTTI

Chocolate, nuts, and a bit of salt—this is a cookie experience for those who welcome a double dose of chocolate with a spike of grown-up flair.

Nonstick baking spray with flour

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

2 teaspoons vanilla extract

1½ cups chopped deluxe salted mixed nuts (e.g., blend of almonds, Brazil nuts, hazelnuts, pecans)

1 cup (6 ounces) semisweet chocolate chips

Spray a large cookie sheet with nonstick baking spray with flour.

Break up the cookie dough into a large bowl. Sprinkle vanilla and nuts over dough. Mix well with fingers until blended.

Divide dough into 4 equal portions; shape each into an 8 x 1-inch log. Place logs 3 inches apart on prepared cookie sheet. Flatten each log to about 1½ inches wide. Chill on cookie sheet for 15 minutes.

Preheat oven to 350°F.

Bake cookie logs for 15–20 minutes or until golden brown. Cool on sheet for 15 minutes. Reduce oven temperature to 200°.

Transfer cookie logs to cutting board. With serrated knife, carefully cut each log into 10 (¾-inch thick) slices. Place slices