All-New Cake Mix Doctor - Anne Byrn [196]
5. Make the glaze: Place the confectioners’ sugar in a large mixing bowl and stir in the milk until smooth. Using a small spoon, drizzle the glaze over the cooled cookies. Let the cookies rest for 10 minutes before serving so that the glaze can set.
Keep It Fresh! Store the cookies, under a glass dome or in a tightly sealed tin or plastic container, at room temperature for up to five days. Freeze the cookies, wrapped in aluminum foil, for up to three months. Let the cookies thaw overnight on the counter before serving.
Recipe Reminders
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EASY CHOCOLATE COOKIES
THIS RECIPE IS SO SIMPLE you might not even need a recipe. Try it the first time plain. Then, the second time fold in one cup of chocolate chips or some chopped nuts. Add a pinch of cinnamon or a little instant coffee or espresso powder. Make sure the cream cheese is soft so the batter blends together easily. If the cream cheese is cold, place it in the microwave oven for thirty to forty seconds to warm it up. Serve these cookies with coffee or mint chocolate chip ice cream. Or sandwich ice cream between them, freeze them, and you have homemade ice cream sandwiches.
makes:
3 dozen cookies
prep:
10 minutes
bake:
10 to 12 minutes
cool:
3 to 4 minutes
1 package (18.25 ounces) plain chocolate cake mix
1 package (8 ounces) cream cheese, at room temperature
1 large egg
1 teaspoon pure vanilla extract
4 tablespoons (½ stick) butter, melted
1. Place a rack in the center of the oven and preheat the oven to 375°F. Set aside 2 ungreased baking sheets.
2. Place the cake mix, cream cheese, egg, vanilla, and butter in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just combined, about 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the dough is nearly smooth, 1 minute longer. The dough will be thick and may still have lumps of cake mix.
3. Using a small cookie scoop or a spoon, drop the cookie dough by generous tablespoonfuls about 2 inches apart on the ungreased baking sheets. Place the baking sheets in the oven; if your oven cannot accommodate both baking sheets on the center rack, place one on the top rack and one on the center rack and rotate them halfway through the baking time.
4. Bake the cookies until they are firm around the edges but still soft in the center, 10 to 12 minutes. Remove the baking sheets from the oven and let the cookies cool on them for 2 to 3 minutes. Then, using a metal spatula, transfer the cookies to wire racks and let them cool completely, 20 minutes longer. Repeat with the remaining cookie dough.
Keep It Fresh! Store the cookies, in an airtight container or wrapped in aluminum foil, at room temperature for up to one week. Freeze the cookies, wrapped in aluminum foil, for up to three months. Let the cookies thaw overnight on the counter before serving.
Recipe Reminders
MADE FOR
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PREP NOTES
___________________
___________________
___________________
___________________
DON’T FORGET
___________________
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___________________
___________________
SPECIAL TOUCHES
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___________________
___________________
___________________
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