The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [21]
CASHEW BUTTER BRICKLE BROWNIE COOKIES
Packed with buttery cashews and toffee baking bits, these newfangled chocolate cookies are a saving grace when I want to make an impressive cookie for a gift or gathering but don’t have much time. Be prepared to share the recipe!
1 (19.5- to 19.8-ounce) package brownie mix
½ cup (1 stick) unsalted butter, melted
¼ cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup lightly salted roasted cashews, coarsely chopped
1 cup English toffee baking bits
Preheat oven to 350°F. Position racks in lower and upper thirds of oven. Spray cookie sheets with nonstick cooking spray.
Mix the brownie mix, melted butter, brown sugar, eggs, vanilla, 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 prepared cookie sheets.
Bake for 10–13 minutes, 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 BUTTERSCOTCHIES
These four-ingredient treats are certain to liven up your lunch bag and become part of your favorite-cookie repertoire.
2 cups butterscotch baking chips
1 teaspoon vanilla extract
1½ cups quick-cooking oats, uncooked
1 cup chopped, lightly salted, roasted cashews
Line cookie sheets with wax paper.
Place the butterscotch chips in a medium microwave-safe bowl. Microwave on high for 30–90 seconds or until mixture is melted and smooth, stirring every 30 seconds. Stir in the vanilla, oats, and cashews; mix until well blended.
Working quickly, drop by heaping teaspoonfuls onto wax-paper-lined sheets. Chill until firm. Store tightly covered in refrigerator.
MAKES ABOUT 32 COOKIES.
CHAI SPICE COOKIES
These quick cookies capture the unique flavor of chai, an aromatic spiced tea drink long favored in the East Indies. Warm and wonderful, they will fill the house with their distinctive fragrance as they bake.
1 (18.25-ounce) package spice cake mix
1/3 cup butter, melted
2 large eggs
2 teaspoons pumpkin pie spice
½ teaspoon ground cardamom
1 cup slivered almonds
1 recipe Vanilla Icing (see page 376), optional
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 along with the melted butter, eggs, pumpkin pie spice, and cardamom in a large mixing bowl. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix with a wooden spoon until all dry ingredients are moistened.
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets. Sprinkle the cookie tops with a few slivered almonds.
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.
If desired, prepare Vanilla Icing; drizzle over cooled cookies.
MAKES ABOUT 54 COOKIES.
CHERRY RUM DROPS
Buttery, chewy, and fruity—I find the taste and texture of these cookies especially appealing. Equally appreciated during winter holidays and summer picnics, they are as easy to make as they are to eat.
1 (16.5-ounce) roll refrigerated sugar cookie dough
½ cup finely chopped maraschino cherries, well-drained
½ cup finely chopped raisins
1 recipe Butter-Rum Icing (see page 375)
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. Meanwhile, place the chopped cherries between double sheets of paper towels; gently press out excess liquid. Add the cherries and raisins to dough; 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