The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [194]
Bake for 30–34 minutes or until topping is set and firm to the touch. Transfer to wire rack and cool completely.
MAKES 24 LARGE OR 36 SMALL BARS.
VIENNESE ALMOND TEACAKES
The Berkeley coffeehouse where I worked for many years served a moist, dense almond cake that I have been unable to forget. This very easy version comes very close to replicating the original. An added bonus is that they keep and travel extremely well. The almond filling (not to be confused with almond paste or marzipan) can be found in the baking section of most supermarkets alongside the fruit pie fillings.
1 (18.25-ounce) package yellow cake mix
1 (12.5-ounce) can almond filling
1/3 cup butter, melted
2 large eggs
1/3 cup powdered sugar
Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).
Combine half of the cake mix, the almond filling, melted butter, and eggs with in a large bowl an electric mixer set on medium-high speed for 1–2 minutes, until well blended and smooth. Stir in remaining cake mix with a wooden spoon until all dry ingredients are moistened and well blended (mixture will be thick). Press dough into prepared pan.
Bake for 22–25 minutes or until just set at edges. Transfer to wire rack and cool completely. Cut into bars. Sift with powdered sugar.
MAKES 24 LARGE OR 36 SMALL BARS.
Variation:
CHOCOLATE CHOCOLATE-CHIP ALMOND TEACAKES: Prepare as directed above but substitute chocolate cake mix for yellow cake mix and add 1 cup miniature semisweet chocolate chips to the batter.
WAIKIKI WHITE CHOCOLATE PINEAPPLE BARS
Pineapple boosts the flavor of these island-inspired bars. Just be sure to drain the pineapple thoroughly, and pat it dry to keep the crust crisp.
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
1 (20-ounce) can crushed pineapple, drained and patted dry between paper towels
1 cup white chocolate chips
1 1/3 cups shredded coconut
1 cup coarsely chopped macadamia nuts (or blanched almonds)
1 (14-ounce) can sweetened condensed milk
Preheat oven to 350°F. Spray a 13 x 9-inch pan with nonstick cooking spray or line with foil.
Cut cookie dough into ¼-inch slices. Arrange slices in bottom of prepared baking pan. With floured fingers, press dough evenly in pan to form crust.
Sprinkle the pineapple, white chocolate chips, coconut, and nuts evenly over prepared dough. Drizzle with sweetened condensed milk.
Bake for 24–27 minutes or until edges are bubbly and center is just lightly browned. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen. Cool completely in pan on a wire rack; cut into bars.
MAKES 36 BARS.
WALNUT FUDGE BARS
Having simple luxuries on hand for hungry friends and loved ones who just happen to pop in is a saving grace during the holidays or any time of year. Here is a homey but luxurious treat worth offering any time.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup (1 stick) unsalted butter, melted
¼ cup water
2 large eggs
2 cups quick-cooking oats
2 cups chopped walnuts
2 cups semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
Preheat oven to 350°F (325°F for dark-coated metal pan). Position a rack in the lower third of the oven. Spray the bottom only of a 13 x 9-inch baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).
Combine brownie mix, melted butter, water, and eggs in a large mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; mix in oats and walnuts.
Melt the chocolate chips with the condensed milk in a medium saucepan set over low heat, stirring until smooth.
Spread half of brownie batter in the prepared pan. Spread melted chocolate mixture