The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [19]
1/3 cup vegetable oil
2 large eggs
1 cup semisweet or milk chocolate chips
Preheat oven to 350°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.
Toss the chopped candies with 2 tablespoons of the cake mix (to prevent sticking).
Place half of the cake mix in a large mixing bowl along with the oil and eggs. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix, flour-coated candies, and chocolate chips with a wooden spoon until all dry ingredients are moistened.
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
Bake for 9–12 minutes or 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.
MAKES ABOUT 54 COOKIES.
CARAMEL PECAN TURTLE COOKIES (BROWNIE MIX)
If you like the candies called Turtles—milk chocolate, pecan, and caramel clusters— you’ll do a cartwheel when you taste these cookies.
1 (19.5- to 19.8-ounce) package brownie mix
1/3 cup unsweetened cocoa powder, sifted
¼ cup (½ stick) unsalted butter, melted
2 teaspoons vanilla extract
2 large eggs
2 cups whole pecan halves
24 milk caramels, unwrapped
3 tablespoons milk
In a medium mixing bowl mix the brownie mix, sifted cocoa powder, melted butter, vanilla, and eggs with a wooden spoon until all dry ingredients are moistened and dough is well blended. Cover bowl with plastic wrap and refrigerate dough for at least 1 hour.
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Shape dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Press one whole pecan half in center of each cookie.
Bake for 9–11 minutes, until firm to the touch at the edges. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.
Melt the caramels with the milk in a small saucepan set over low heat, stirring until melted and smooth; remove from heat and let cool. Drizzle caramel across cooled cookies using a spoon or fork.
MAKES ABOUT 54 COOKIES.
CARDAMOM CURRANT TEA COOKIES
A smidgen of cardamom gives these refined cookies a unique flavor reminiscent of Scandinavian breads and pastries. The dried currants and cardamom create a sweet and spicy balance, but you may, if you wish, substitute ground nutmeg for the cardamom. If you have the time and inclination, soak the currants in sweet cooking wine, such as sherry or Marsala (just enough to cover), for about 30 minutes to plump up the fruit. Drain thoroughly, pat dry with paper towels, and proceed as directed.
1 (16.5-ounce) roll refrigerated sugar cookie dough
1 cup dried currants
1 teaspoon ground cardamom (or nutmeg)
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 currants and cardamom; 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 and cool completely.
MAKES 26 COOKIES.
CARROT CAKE COOKIE JUMBLES
Restraint is a concept I refuse to associate with cookies. Hence “jumble” cookies— baked goodies chock full of all sorts of yummy ingredients—suit me to a T. These carrot-y cookies are moist and flavorful, just like a slice or square of homemade carrot cake. For the “icing on the cake,” add icing to the cookie—specifically, Cream Cheese Frosting.
1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough (or sugar cookie dough)
1 (8-ounce) package cream cheese, softened
1¾ cups peeled, shredded carrots
1½ cups shredded coconut
¾ cup raisins (or dried cranberries)
1 teaspoon ground cinnamon
1 recipe Cream Cheese Frosting (see page 366), optional
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.