The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [20]
Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the cream cheese. Mix well with an electric mixer on medium speed until well combined. Add the carrots, coconut, raisins, and cinnamon; mix well with 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. Quickly transfer cookies to wire racks and cool completely. If desired, frost with Cream Cheese Frosting.
MAKES 42 COOKIES.
CARROT CAKE JUMBLES WITH CREAM CHEESE FROSTING
Looking for a friendly good time? Few things could be more conducive to such than, perhaps, the pure congeniality that comes from baking a batch of these carrot cookies, plump with fruit and spices and finished with a swirl of Cream Cheese Frosting.
1 (18.25-ounce) package carrot cake mix
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin pie spice
1½ cups grated peeled carrot (about 2 medium)
1 cup raisins (or dried cranberries)
½ cup canned crushed pineapple, well drained
1¼ cups finely chopped walnuts (or pecans), optional
1 recipe Cream Cheese Frosting (see page 366)
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 oil, eggs, and pumpkin pie spice. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix, grated carrot, raisins, and drained pineapple with a wooden spoon until all dry ingredients are moistened (dough will be stiff).
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets. If desired, sprinkle cookie tops with nuts; gently press nuts into dough.
Bake for 11–14 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.
Prepare Cream Cheese Frosting. Spread frosting over cooled cookies.
MAKES ABOUT 54 COOKIES.
CASHEW BRICKLE COOKIES (CAKE MIX)
Toffee fans beware; these cookies are highly addictive. Other roasted nuts may be substituted, but buttery cashews make for a very special confection.
1 (18.25-ounce) package vanilla cake mix
½ cup (1 stick) butter, melted
3 tablespoons dark brown sugar
2 large eggs
2/3 cup quick-cooking oats
1 cup coarsely chopped, lightly salted roasted cashews
¾ cup English toffee baking bits
Preheat oven to 350°F. Position oven rack in middle of oven.
Mix the cake mix, melted butter, brown sugar, eggs, oats, cashews, and toffee bits in a large mixing bowl with a wooden spoon until all dry ingredients are moistened.
Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
Bake for 10–13 minutes or until cracked in appearance 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.
CASHEW BRICKLE COOKIES (COOKIE DOUGH)
No doubt about it, anything with toffee in it, on it, or around it is just right by me. The butterscotch brickle flavor of these crisp cookies is accentuated by the saltiness of the roasted cashews.
1 (16.5-ounce) roll refrigerated sugar cookie dough
1 cup chopped lightly salted, roasted cashews
½ cup almond toffee baking bits
Preheat oven to 375°F. Spray two cookie sheets with nonstick cooking spray.
Cut cookie dough in half. Roll out half of the dough between two sheets of wax paper to form a 10 x 6-inch rectangle.
Remove top sheet of wax paper. Invert dough onto one of the prepared cookie sheets. Remove remaining sheet of wax paper. Sprinkle dough evenly with half of the nuts and half of the toffee bits. Repeat with remaining dough, nuts, and toffee bits on second cookie sheet.
Bake cookies, one sheet at a time, for 10–12 minutes or until golden. Cool on cookie sheets on a wire rack. Remove cookies to cutting board using two spatulas. Use a sharp knife to cut cooled cookies into irregular shapes.
MAKES