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Bake for 8–11 minutes or until puffed and almost no indentation remains when touched. Cool for 1 minute on cookie sheet. Transfer to wire rack and cool completely.

Frost and decorate as desired.

MAKES 24 COOKIE POPS.

MADELEINES

Part cake, part cookie, madeleines get their shell shape from madeleine pans, which come in both large and small sizes. Look for pans with a nonstick finish for easy removal. If you want to gild the lily, dip the cooled madeleines in melted chocolate.

1 (16.5-ounce) roll refrigerated sugar cookie dough

1 (8-ounce) package cream cheese, cut into small bits

1 large egg

2 tablespoons grated lemon zest

1 teaspoon vanilla extract

1 cup sifted powdered sugar

Preheat oven to 350°F. Position oven rack to highest position in oven. Spray madeleine pan with nonstick cooking spray.

Break up the cookie dough into large bowl; add cream cheese and let stand for 10–15 minutes to soften. Add the eggs, lemon zest, and vanilla. Mix with an electric mixer until well blended and smooth.

Spoon the batter into prepared madeleine molds, filling about two-thirds full.

Bake on highest oven rack for 6–7 minutes for small madeleine molds, 8–9 minutes for large madeleine molds, or until the edges are golden and centers are puffed. Turn the madeleines out onto wire racks and cool completely. Sift powdered sugar over the cooled madeleines.

MAKES 24 LARGE OR 38 SMALL MADELEINES.

Baker’s Note

If you decide to dip the madeleines in melted chocolate (see page 361), dip the plain side (as opposed to the shell side) for a pretty finish.

MAPLE CINNAMON SPIRALS

It’s worth splurging on real maple syrup for this recipe—nothing else tastes quite like it. Once you experience the winning combination of maple and cinnamon in these pretty cookies, you will want to add them to your list of favorites.

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

¼ cup granulated sugar

2 tablespoons ground cinnamon

¼ cup pure maple syrup

Using a lightly floured rolling pin on a lightly floured surface, roll dough into a 16 x 8-inch rectangle. combine the sugar and cinnamon in a small dish; sprinkle evenly over rolled dough.

Starting with the 16-inch side, roll up dough jellyroll fashion; cut in half to form two 8-inch rolls. Tightly wrap each roll 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 8 even slices. Place slices 2 inches apart on prepared sheets; brush with maple syrup.

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

MAKES 32 COOKIES.

MAPLE SUGAR COOKIES

Maple has been a favorite American flavoring since Native Americans first taught the early colonists how to tap trees for their sap.

1 (18.25-ounce) package yellow cake mix

¼ cup packed light brown sugar

¼ teaspoon baking soda

2 tablespoons butter, melted

1 large egg yolk

¼ cup pure maple syrup

2 teaspoons maple-flavored extract

2/3 cup turbinado (or “raw”) sugar

Place half of the cake mix in a large bowl along with the brown sugar, baking soda, melted butter, egg yolk, maple syrup, and maple extract. Blend for 1–2 minutes with an electric mixer set on medium speed until well combined and all dry ingredients are moistened (dough will be stiff). Stir in remaining cake mix. Chill dough for 1 hour.

Preheat oven to 375°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.

Place the turbinado sugar in shallow dish. Form dough into 1-inch balls. Roll each ball in sugar to coat. Place balls 2 inches apart on prepared cookie sheets. Flatten slightly.

Bake for 9–10 minutes or until surface cracks and cookies are firm. Transfer to wire racks and cool completely.

MAKES ABOUT 36 COOKIES.

MAPLE WALNUT CRISPS

1 (18.25-ounce) package yellow