All-New Cake Mix Doctor - Anne Byrn [197]
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GERMAN CHOCOLATE THUMBPRINT COOKIES
HEIDI QUINN, who lives in Carolina, Rhode Island, mentioned this recipe in an e-mail, and I could not get the thought of it out of my mind. So, I asked Heidi to send me the recipe. My kids loved the classic combination of coconut, pecans, and German chocolate cake. Just like the cake, the cookies are gooey and stay moist for days.
makes:
5 dozen cookies
prep:
25 minutes
bake:
10 to 12 minutes
cool:
20 minutes
1 cup granulated sugar
1 cup evaporated milk
8 tablespoons (1 stick) butter or margarine, plus 5 tablespoons butter, melted
1 teaspoon pure vanilla extract
3 large egg yolks, slightly beaten
1 cup sweetened flaked coconut
1 cup finely chopped pecans
1 package (18.25 ounces) plain German chocolate cake mix
1. Place a rack in the center of the oven and preheat the oven to 350°F. Set aside 2 ungreased baking sheets.
2. Place the granulated sugar, milk, 8 tablespoons of butter, and the vanilla and egg yolks in a heavy 2-quart saucepan over low heat and stir to combine as the butter melts. Increase the heat to medium and cook, stirring, until the mixture thickens and is bubbly, 10 minutes. Stir in the coconut and pecans. Remove the pan from the heat and let cool for 15 minutes. Measure out 1¼ cups of the mixture for the filling and set it aside.
3. Place the cake mix, 5 tablespoons of melted butter, and the remaining sugar mixture from the pan in a large mixing bowl and stir with a wooden spoon until just combined.
4. Using a spoon and your fingers, shape the cookie dough into 1-inch balls and place them 2 inches apart on the ungreased baking sheets. Using your thumb, make an indentation in the center of each ball of dough and fill it with a half teaspoon of the reserved filling mixture.
5. Bake the cookies until they are browned and lightly set, 10 to 12 minutes. Remove the baking sheets from the oven and let the cookies cool for 5 minutes. Then, using a metal spatula, transfer the cookies to wire racks to finish cooling, 20 minutes longer. Repeat with the remaining cookie dough and filling.
Keep It Fresh! Store the cookies, in an airtight container or wrapped in aluminum foil, at room temperature for up to three 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
MADE FOR
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PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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CHOCOLATE ESPRESSO BISCOTTI WITH WALNUTS
CHARLOTTE, NORTH CAROLINA, resident Janice Elder uses a brownie mix to make these biscotti, which she gives as gifts during the winter holidays. To decorate them, she dips one end in melted dark chocolate or drizzles white chocolate all over. But if you’re short on time, dredge the biscotti in confectioners’ sugar or simply eat them as is. Not a coffee lover? Omit the espresso powder and add a smidgen (a quarter teaspoon) of cinnamon instead.
makes:
24 to 30 biscotti
prep:
25 minutes
bake:
18 to 20 minutes first baking, 8 to 10 minutes second baking
cool:
25 minutes
Parchment paper (optional), for lining the baking sheet
Vegetable oil spray (optional), for misting the baking sheet
1 package (about 20 ounces) brownie mix
¾ cup finely chopped walnuts
1/3 cup all-purpose flour
2 tablespoons espresso powder or instant coffee granules
1 teaspoon baking powder
2 tablespoons vegetable oil
2 large eggs
1 teaspoon pure