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MAKES ABOUT 32 BISCOTTI.

Variation:

LEMON POPPYSEED BISCOTTI: Prepare as directed above but substitute lemon zest for the orange zest and Lemon Icing (see page 368) for the Orange Icing.

PASTEL MINT MELTAWAYS

For a classy little tea party, an occasion is required—pretty linens, some fresh flowers, and, of course, an assortment of delicious and delicate cakes and cookies. These pastel mint dainties hit the mark.

1 (18.25-ounce) package white cake mix

1 (8-ounce) package cream cheese, softened

¼ cup (½ stick) butter, softened

1 large egg

1 teaspoon peppermint extract

1½ cups coarsely chopped pastel mints

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

Place the half of the cake mix, along with the softened cream cheese, butter, egg, and peppermint extract in a large bowl. Blend with an electric mixer set on medium speed for 1–2 minutes, until well blended and smooth. Stir in remaining cake mix and pastel mints until blended.

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

Bake for 10–12 minutes or until set at edges and just barely set at center when lightly touched. Cool for 3–4 minutes on cookie sheets (cookies will firm as they cool). Transfer to wire racks with metal spatula and cool completely.

MAKES ABOUT 48 COOKIES.

PEANUT BUTTER CHOCOLATE KISS THUMBPRINTS

This favorite recipe makes enough to feed a small army of cookie monsters. Although delicious when eaten right away, these cookies taste even better if you have the time to make them a day ahead.

1 (18.25-ounce) package yellow cake mix

1 (14-ounce) can sweetened condensed milk

1 cup chunky-style peanut butter

1 large egg

2 teaspoons vanilla extract

1 (13-ounce) package chocolate “kiss” candies, unwrapped

Preheat oven to 350°F. Position oven rack in middle of oven. Set aside two ungreased cookie sheets.

Combine the cake mix, condensed milk, peanut butter, egg, and vanilla extract in a large mixing bowl with an electric mixer set on low speed for 1–2 minutes, until all dry ingredients are moistened and dough is well blended (dough will be very thick).

Shape dough into 1-inch balls and position 2 inches apart on cookie sheets.

Bake for 8–10 minutes, until firm to the touch at the edges and slightly puffed in appearance. Remove sheets from the oven and immediately push a kiss candy, flat side down, into the center of each cookie. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

MAKES ABOUT 72 COOKIES.

Variation:

PEANUT BUTTER CARAMEL THUMBPRINTS: Prepare as directed above but use chocolate-covered caramel candies (e.g., Rolos) in place of the kiss candies.

PEANUT BUTTER-FROSTED DOUBLE CHOCOLATE COOKIES

This is a cookie I know I can count on time and again, year in and year out. With the all-American combination of chocolate and peanut butter, the appeal is decidedly old-fashioned and downhome. It’s just what you want from a cookie.

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

1/3 cup unsweetened cocoa powder, sifted

1/3 cup vegetable oil or melted butter

1 large egg

2 cups creamy peanut butter, divided

2 cups miniature semisweet chocolate chips, divided

¼ cup powdered sugar

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

Combine the brownie mix, sifted cocoa powder, oil, egg, and 1 cup of the peanut butter in a large mixing bowl with a wooden spoon until well blended (mixture will be very stiff). Mix in 1 cup of the chocolate chips. Cover bowl with plastic wrap and chill for 1 hour.

Shape dough into 1-inch balls; place 2 inches apart on prepared cookie sheets. Flatten slightly with your palm or a spatula.

Bake for 9–11 minutes, until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

Make the icing, while cookies cool, by combining the remaining