The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [17]
1 cup chopped walnuts (or pecans)
Preheat oven to 350°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.
Place half of the cake mix in a large mixing bowl along with the brandy or rum, melted butter, egg, and oats. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix, raisins, and candied cherries with a wooden spoon until all dry ingredients are moistened.
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets. Sprinkle cookie tops with nuts; gently press nuts into dough.
Bake for 10–13 minutes or until 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.
MAKES ABOUT 48 COOKIES.
BROWNED BUTTER-FROSTED CASHEW COOKIES
The short list of ingredients here belies the unique goodness of this simple drop cookie. It is far more than the sum of its parts and is sure to dazzle die-hard dessert-aholics. The nutty-sweet flavor of browned butter—butter you melt until it turns a light caramel hue—is made for cashews.
1 (16.5-ounce) roll refrigerated sugar cookie dough
1 cup coarsely chopped roasted, lightly salted cashews
2 tablespoons dark brown sugar
1 recipe Browned Butter Frosting (see page 360)
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the cashews and brown sugar; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon.
Drop dough by kitchen teaspoons, 2 inches apart, onto prepared cookie sheets.
Bake for 10–13 minutes or until just set and golden at edges. Transfer cookies to wire racks.
While cookies bake, prepare Browned Butter Frosting. Immediately spoon about 1 teaspoon icing over each warm cookie. If icing becomes too thick, reheat over low heat. Cool cookies completely.
MAKES 26 COOKIES.
BROWNIES AND CREAM SANDWICH COOKIES
These humble sandwich cookies have what it takes to bring on the smiles: rich brownie cookies, creamy filling, and a big comfort factor. For a chocolate sandwich cookie, substitute Chocolate Cream Cheese Frosting (see page 361) or Chocolate Fudge Frosting (see page 362) for the cream cheese frosting.
1 (19.5- to 19.8-ounce) package brownie mix
1/3 cup vegetable oil
2 large eggs
1 recipe Cream Cheese Frosting (see page 366)
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Mix the brownie mix, oil, and eggs in a large mixing bowl with wooden spoon until just blended and all dry ingredients are moistened.
Drop by teaspoonfuls, 2 inches apart, onto prepared cookie sheet.
Bake for 7–8 minutes or until cookies are 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.
Prepare Cream Cheese Frosting. Spread frosting on the bottoms of half of the cooled cookies. Top each frosted cookie with another cookie. Gently press together.
MAKES ABOUT 30 SANDWICH COOKIES.
BROWN SUGAR PECAN DATE DROPS
I am a full-fledged brown sugar fiend. As a child I was notorious for eating it straight out of the box. These days I have (a modicum) more self-restraint—except perhaps when it comes to these cookies. Chopped dates, brown sugar, pecans, and vanilla create a perfect coalescence of crisp-chewy, brown sugar-y goodness that is unmatched.
1 (16.5-ounce) roll refrigerated sugar cookie dough
2 tablespoons packed brown sugar
¾ cup chopped pitted dates
½ cup chopped lightly toasted pecans (or walnuts), cooled
1 teaspoon vanilla extract
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the brown sugar, dates, nuts, and vanilla; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon.
Drop dough by kitchen teaspoons, 2 inches