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Cut cookie dough into 12 equal slices. Cut each slice in half. Roll each piece into a ball. Place chopped nuts into a shallow dish; roll balls in the nuts, pressing gently so that the nuts adhere. Place balls 2 inches apart on prepared cookie sheets.

Bake for 10–12 minutes or until golden at edges. Remove cookies from oven and immediately make a depression in each cookie with thumb or cork; fill each with a spoonful of preserves. Transfer to wire racks and cool completely.

MAKES 24 COOKIES.

OLD-FASHIONED BLACKBERRY THUMBPRINTS

Wheat germ lends an extra-toasty, old-fashioned flavor to these tea-wonderful cookies. Be sure to use toasted wheat germ as opposed to raw wheat germ—the latter will impart an unpleasant flavor to the dough. Blackberry is a delicious flavor contrast to the rich dough, but you can substitute the jam, preserves, or jelly of your choice.

1 (18.25-ounce) package yellow cake mix

1 cup toasted wheat germ (e.g., Kretschmer’s)

¼ cup (½ stick) butter, softened

1 (3-ounce) package cream cheese, softened

2 large egg yolks

1 teaspoon vanilla extract

2/3 cup blackberry jam, stirred to loosen

Preheat oven to 350°F. Position oven rack to upper third of the oven. Set aside two ungreased cookie sheets.

Place the cake mix, wheat germ, softened butter, and cream cheese in a large bowl. Blend with an electric mixer set on low speed for 1–2 minutes, until mixture is blended and resembles fresh bread crumbs. Add the egg yolks and vanilla extract; beat on low speed for 1–2 minutes longer, until dough comes together into a ball.

Shape dough into 1-inch balls. Position 2 inches apart on cookie sheets. Push an indentation into the center of each cookie with your thumb, the back of a rounded ¼-teaspoon measuring spoon, or cork. Fill each indentation with ¼ teaspoon jam.

Bake for 8–10 minutes until firm to the touch at the edges and slightly puffed in appearance. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

MAKES ABOUT 42 COOKIES.

Variation:

NUTTY THUMBPRINTS: Prepare as directed above but roll dough balls in 1 cup finely chopped nuts (e.g., walnuts, pecans, almonds, or peanuts). Use any variety of jam, preserves, or jelly.

ONE BIG PARTY COOKIE

You need only be a kid at heart to enjoy a party devoted to decorating—and eating—these giant cookies. Place some of the icings in ketchup-style squirt bottles (available at craft and kitchen stores) to allow for abstract impressionism or precision lettering and drawing. For a great potluck party, bake multiple giant cookies (one per guest), prepare the icings ahead of time and have guests bring their favorite candies for decorating.

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

Assorted decorations: icing, frosting, small candies, melted chocolate (see the “Icings, Frostings, Fillings, and Extras” chapter)

Preheat oven to 350°F. Line a cookie sheet or a 12- or 14-inch pizza pan with aluminum foil; spray foil with nonstick cooking spray.

Slice dough into ¼-inch-thick slices. With floured fingers, press slices evenly into the prepared pan or cookie sheet, pressing edges together to form one large circle.

Bake for 15–18 minutes or until edges are golden and center is just barely set. Remove from oven and place pan on top of wire rack. Cool completely on pan.

Decorate with frosting and candies as desired.

MAKES 12 TO 14 SERVINGS.

ORANGE AND CARDAMOM COOKIE BALLS

Looking for a different kind of cookie? Try whipping up a batch of these elegant little cookies perfumed with cardamom and citrus.

2 cups finely crushed plain sugar cookies

1 cup sliced almonds, finely chopped

¼ cup light corn syrup

2 tablespoons thawed orange juice concentrate (undiluted)

2 teaspoons grated orange zest

½ teaspoon ground cardamom

2 tablespoons butter, melted

1 2/3 cup sifted powdered sugar, divided use

Combine the crushed cookies, chopped almonds, corn syrup, orange juice concentrate, orange