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Beat the shortening in a medium bowl with an electric mixer set on high speed until fluffy; add vanilla extract and powdered sugar a little at a time. Beat in gelatin mixture. Refrigerate for 30 minutes.

Shape the filling into 1-inch balls. Place between the two bottom sides of the cooled cookies and press gently until the filling has spread to edges of cookie.

MAKES 48 COOKIES.

GORGEOUS WHITE CHOCOLATE–DIPPED COCONUT BROWNIE BISCOTTI

If you decide to give these decked-out beauties as gifts, package them prettily, perhaps in decorative tins or in clear cellophane bags festooned with ribbons. For a bonus, include the recipe on the gift card.

1 (7-ounce) bag (about 2 2/3 cups) shredded coconut, divided

1 (19.5- to 19.8-ounce) package brownie mix

1 cup all-purpose flour

½ cup (1 stick) unsalted butter, melted and cooled

2 large eggs

1 recipe White Chocolate Dip (see page 361)

Preheat oven to 350°F. Position rack in center of oven. Line a cookie sheet with parchment paper.

Finely chop 1 cup of the coconut by hand or in food processor. Combine the chopped coconut, brownie mix, flour, melted butter, and eggs in a large bowl. Blend with an electric mixer set on low for 1–2 minutes until well blended, scraping down sides of bowl (mixture will be 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 center than at the edges. Place cookie sheet in oven.

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

With spatula, transfer logs to cutting board. Use a sharp knife to slice each rectangle into (approximately) ¾-inch slices on the diagonal. Return slices to sheet, cut sides down. Return sheet to oven. Bake biscotti for 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.

Spread cookie sheet with wax paper. Prepare White Chocolate Dip. With a butter knife or small offset spatula, spread one side of each biscotti with melted chocolate. Immediately sprinkle with some of the remaining coconut, shaking off excess. Place on wax paper. Refrigerate for at least 1 hour to set chocolate.

Store in an airtight container or plastic zip-top bag for up to 3 weeks.

MAKES ABOUT 32 BISCOTTI.

GRANOLA MACAROONS

This is one of those cookies that delights children and adults with equal ease.

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

1 (7-ounce) package almond paste

¾ cup almond granola, coarsely crushed

2 ½ cups sweetened flake coconut

1 teaspoon almond extract

½ cup turbinado (raw) sugar

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

Break up the cookie dough and almond paste into a large bowl. Mix well with fingers until blended. Mix in the crushed granola, coconut, and almond extract.

Place turbinado sugar in a shallow dish. Shape dough into 1¼-inch balls and roll in the sugar. Place 2 inches apart on prepared cookie sheets.

Bake for 12–14 minutes or until edges are light golden brown. Cool for 1 minute on cookie sheets. Use a spatula to transfer from cookie sheets to cooling racks. Cool completely.

MAKES 42 COOKIES.

GRAN’S CHOCOLATE-COVERED CHERRY COOKIES

No holiday could pass without my gran receiving multiple boxes of her favorite candy, chocolate-covered cherries, from her children, grandchildren, friends, and admirers. Given her equal affection for cookies, I know she would have loved this twist on her favorite bonbon. The union of rich chocolate fudge, cherries, and sugar cookie bottoms is irresistible.

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

28 maraschino cherries (about one (10-ounce) jar, with juice)

1 cup semisweet chocolate chips

½ cup canned sweetened condensed milk

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

Cut cookie dough into 14 equal slices. Cut each slice