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LEMON-LIME MADELEINES: Prepare as directed above but replace the orange juice with 2 tablespoons water and 2 tablespoons fresh lime juice and use grated lime zest in place of the orange zest. If desired, drizzle madeleines with Lime Icing (see page 368).

FLUFFERNUTTER CHOCOLATE-CHIP COOKIE SANDWICHES

Peanut butter and marshmallow? Oh yes. Fluffernutter aficionados know that something so right can never be wrong. Here the traditional peanut butter and marshmallow fluff sandwich gets a newfangled twist with chocolate-chip cookies in place of white bread.

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

½ cup creamy-style peanut butter

1 cup marshmallow creme

Preheat oven to 350°F. Line two 8-inch pans with foil; spray with nonstick cooking spray.

Cut cookie dough into ¼-inch-thick slices. Divide slices between the two pans. With floured fingers, press dough evenly to form crust.

Bake for 13–17 minutes or until golden brown and set at the center. Remove from oven and cool completely. Use foil to lift cookies from pans; remove foil.

Place cookies, bottom side up, on work surface. Spread one cookie with peanut butter; spread second cookie with marshmallow creme. Place cookie, marshmallow creme side down, on top of peanut butter-spread cookie. Cut into 16 pieces. Wrap each in plastic wrap or foil. Store in refrigerator to keep filling firm.

MAKES 16 COOKIE SANDWICHES.

FROSTED MAPLE-NUT MINIS

You must try these!” a friend wrote on the card enclosed in a box of frosted maple cookies. She procured the cookies at a newly opened bakery in her hometown, and, knowing my fondness for cookies, brown sugar, and maple, she felt compelled to send some along for sampling. What a friend! This is my version of the mouthwatering cookie.

1 (16.5-ounce) roll refrigerated sugar cookie dough

2/3 cup creamy-style peanut butter

2 teaspoons maple extract

3 tablespoons packed brown sugar

¼ teaspoon ground cinnamon

1 recipe Maple Icing (see page 369)

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

Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the peanut butter, maple extract, brown sugar, and cinnamon; mix well with your fingers or a wooden spoon.

Shape dough into 1-inch balls; place 2 inches apart on prepared cookie sheets.

Bake for 10–12 minutes or until golden brown. Cool for 2 minutes on cookie sheets; remove from cookie sheets and cool completely. When cool, frost or drizzle with Maple Icing.

MAKES 32 COOKIES.

FRUIT AND NUT STRUDEL COOKIES

Utterly eye-pleasing, these well-dressed cookie twirls are a breeze to assemble. They are as fitting on a holiday dessert buffet as a summer picnic table. Be sure that the dough is very well chilled to make the rolling easy.

1 (16.5-ounce) roll refrigerated sugar cookie dough

2/3 cup apricot preserves

¾ cup flaked sweetened coconut

¾ cup chopped walnuts

½ cup raisins

Using a lightly floured rolling pin on a lightly floured surface, roll dough into a 14 x 8-inch rectangle. Spread dough with preserves; sprinkle with coconut, walnuts, and raisins to within ½ inch of edges.

Starting with 14-inch side, roll up dough jellyroll fashion; cut in half to form two 7-inch rolls. Wrap each in plastic wrap or foil; freeze for 2 hours until firm.

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

Using a sharp knife, cut each dough log in half crosswise; cut each piece into 7 even slices. Place slices 2 inches apart on prepared sheets.

Bake for 10–13 minutes or until light golden brown. Immediately transfer cookies to wire cooling racks and cool completely.

MAKES 28 COOKIES.

GERMAN CHOCOLATE THUMBPRINT COOKIES (BROWNIE MIX)

These cookies top my list for holiday cookie plates, and although they take a bit more time to make (with the cooling and cooking times), the overall effort is well worth it. I’ve found, in particular, that people who claim