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Drop dough by teaspoonfuls on prepared cookie sheets.

Bake for 8–10 minutes or until set at edges and just barely set at center when lightly touched and cookies have a cracked appearance (cookies will be flat and round). Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

Spread bottom half of one cookie with a teaspoon of chocolate-hazelnut spread; sandwich with a second cookie. Repeat with remaining cookies.

MAKES ABOUT 36 SANDWICH COOKIES.

MOCHA MELTAWAYS

No one will ever guess that these sophisticated, melt-in-your-mouth morsels begin with a roll of sugar cookie dough.

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

¼ cup unsweetened baking cocoa (not Dutch process)

1 tablespoon instant espresso powder

1 cup very finely chopped walnuts or pecans

42 milk chocolate candy pieces, unwrapped

1 cup powdered sugar, sifted

Break up the cookie dough into a large bowl. Sprinkle cocoa powder, espresso powder, and pecans over dough. Mix well with fingers until blended. Chill 20 minutes.

Preheat oven to 375°F. Shape dough into forty-two 1-inch balls. Wrap each around 1 piece of milk chocolate candy. Place cookies 2 inches apart on ungreased cookie sheets.

Bake for 8–10 minutes or until set. Immediately transfer from cookie sheets to wire racks. Cool for 5 minutes.

Place the powdered sugar in a shallow dish. Roll the warm cookies in the sugar to coat. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar.

MAKES 42 COOKIES.

MOCHA WHITE CHOCOLATE CHUNK BISCOTTI

1 (16.5-ounce) roll refrigerated sugar cookie dough

2 ½ teaspoons instant espresso (or coffee) powder

1 teaspoon vanilla extract

1/3 cup all-purpose flour

1½ tablespoons unsweetened cocoa powder

1 (6-ounce) white chocolate baking bar, chopped into chunks

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

Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Combine espresso powder and vanilla in a small cup. Add vanilla mixture, flour, cocoa powder, and white chocolate chunks to the cookie dough; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon.

Divide dough into two equal halves. On the cookie sheet, shape each dough half into a 12 x 2-inch rectangle, ¾-inch high, spacing the dough halves about 3 inches apart.

Bake for 26–28 minutes until the logs are deep golden brown and spring back in the center when touched. Remove sheet from oven; keep oven on.

Using two pancake turners, lift logs, one at a time, from the cookie sheet to a cutting board. Using a sharp knife, cut one of the logs into ¾-inch-wide slices. Note: for longer biscotti, cut at a deep diagonal; for shorter biscotti, cut log crosswise. Repeat with second log. Place slices on the same cookie sheet; do not worry about the spacing.

Bake slices for 5 minutes; remove from oven and turn over all of the slices. Return cookie sheet to oven and bake for 5 minutes longer. Remove sheet from oven and immediately transfer biscotti to a wire rack; cool completely.

MAKES 28 BISCOTTI.

Baker’s Note

For half-batches of biscotti, follow all of the directions above but halve the ingredients. Make one biscotti log instead of two and proceed as directed above. Or make a full batch and wrap and freeze the second half of dough for a future batch of biscotti or cookies.

MOLASSES SPICE COOKIES

Here is a homespun cookie that tastes like gingerbread—perfect for feeling cozy on cold days and nights.

1 (18.25-ounce) package spice cake mix

¾ teaspoon ground cinnamon

¾ teaspoon ground ginger

1/8 teaspoon ground cloves

¼ teaspoon baking soda

2 tablespoons vegetable oil

1 large egg yolk

¼ cup dark molasses

2 teaspoons vanilla extract

2/3 cup granulated sugar

Place half of the cake mix along with the cinnamon, ginger, cloves, baking soda, oil, egg yolk, molasses, and vanilla extract in a large bowl. Blend