The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [105]
Bake for 8–11 minutes or until golden at edges and just set at the center. Transfer to wire racks and cool completely.
Combine frosting and peanut butter in small bowl; blend well. Spread about 1 heaping tablespoon peanut butter-fudge mixture on bottom side of each cookie; top each with a second cookie, bottom side down. Press gently. Store in refrigerator.
MAKES 28 SANDWICH COOKIES.
STAINED GLASS COOKIE CUTOUTS
Looking for a cookie that is a first-prize winner in looks as well as taste? These stained glass cookies look as though made by an expert, but even the youngest of children can help make them. I give directions below for punching a hole in the cookies, so that they may be hung in the window or on a tree as ornaments. This step is not necessary if the only plan is to eat the cookies. Use one color per “pane” or sprinkle two or three different colors of crushed candy in each “pane” for a kaleidoscope effect. Just make sure to crush the candies fine to ensure even melting.
12 pieces (about 2 ounces) clear hard fruit candies, unwrapped
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
¼ cup all-purpose flour
Assorted decorations: icing, frosting, small candies, melted chocolate (see the “Icings, Frostings, Fillings, and Extras” chapter)
6 to 8 yards of ribbon, optional
Preheat oven to 350°F. Line cookie sheets with parchment paper or foil. (If using foil, smooth out all wrinkles.)
Place 3 to 4 candies of the same color in small plastic bag; seal bag and gently pound to crush candy, using a hammer or the flat side of a meat mallet,. Repeat with remaining candies, using several different colors.
Cut chilled dough in half; wrap and refrigerate one-half until needed. Remove wrapper from remaining half roll; coat sides of dough with 2 tablespoons of the flour. Roll out dough to 1/8-inch thickness, using additional flour as needed to prevent sticking. Cut out dough with floured 2-inch cookie cutter. With smaller cookie cutter or sharp knife, cut out center of cookie, leaving about ½-inch frame.
Place small center cutouts on separate cookie sheet sprayed with nonstick cooking spray. Bake for 4–6 minutes or until light golden brown.
Brush excess flour from cutout cookies. With spatula, place cutout shapes 2 inches apart on paper-lined cookie sheets. With drinking straw, make hole in top of each cookie. Place ½ teaspoon crushed candy in center (“pane”) of each cutout cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cookies.)
Bake for 5–9 minutes or until edges of cookies are light golden brown and candy is melted and fills center of cookie. Cool for 5 minutes on cookie sheets or until candy is hardened. Reshape holes for ribbon, if necessary. Remove cookies from cookie sheets. Cool completely. Repeat with remaining half of dough and candy.
Frost and decorate cookies. Cut ribbon into 9-to 12-inch lengths. Insert piece of ribbon through hole of each cookie; tie in knot or bow.
MAKES 32 COOKIES.
STRAWBERRY CHEESECAKE THUMBPRINTS
The tanginess of cream cheese partners deliciously with strawberry jam in these rich and pretty cookies.
1 (16-ounce) container prepared cream cheese frosting
4 ounces (½ of an 8-ounce package) cream cheese, softened
2 ½ cups crisp sugar cookie or crisp macaroon crumbs
½ teaspoon almond extract
1 cup very finely ground almonds
½ cup strawberry jam, room temperature
Line a cookie sheet with wax paper.
Beat the frosting and cream cheese in a large bowl with an electric mixer set to medium speed until well blended and smooth. Mix in cookie crumbs and almond extract with a wooden spoon until combined.
Place the ground almonds in a pie pan or shallow dish. Shape cookie mixture into 1-inch balls. Roll each ball in almonds to coat. Place balls on cookie sheet. Make an indentation with thumb or back of a ¼-teaspoon measure into the center of each cookie. Fill each indentation with ¼ teaspoon jam.