The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [28]
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 baking chips; 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.
DOUBLE FUDGE CHEWIES WITH COCONUT AND PECANS
These cookies are dense and fudgy thanks to the addition of cream cheese and sweetened condensed milk. The coconut and pecans add just the right amount of toothsome chewiness. For an even more chocolate-chocolate cookie, substitute 1 cup sifted, unsweetened cocoa powder for the flour.
¼ cup (½ stick) unsalted butter, softened
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 large egg
1 cup all-purpose flour
1 (19.5- to 19.8-ounce) package brownie mix
1 cup coarsely chopped pecans
1 1/3 cups shredded sweetened coconut
2 cups semisweet chocolate chips
Preheat oven to 375°F. Spray cookie sheets with nonstick cooking spray.
Beat the butter and cream cheese in a large mixing bowl with electric mixer set on high until smooth. Add the condensed milk and egg; beat until blended. Add the flour and brownie mix; stir with wooden spoon until blended and all dry ingredients are moistened. Stir in the pecans, coconut, and chocolate chips.
Drop dough by teaspoonfuls, 1 inch 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 60 COOKIES.
DOUBLE LEMON GINGER GEMS
Ginger and lemon lovers, take note—this is destined to become your favorite cookie, bar none. It is also the perfect summer cookie—simple to make and simply delicious.
1 (16.5-ounce) roll refrigerated sugar cookie dough
6 ounces (¾ of an 8-ounce package) cream cheese, cut into bits
½ cup finely chopped crystallized/ candied ginger
2 teaspoons ground ginger
2 teaspoons grated lemon zest
1 recipe Lemon Icing (see page 368)
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Break up the cookie dough into large bowl; add the cream cheese bits to bowl and let stand for 10–15 minutes to soften. Add the chopped crystallized ginger, ground ginger, and lemon zest; 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. Drizzle with Lemon Icing.
MAKES 42 COOKIES.
Baker’s Note
Lime zest or orange zest may be substituted in place of the lemon zest. Prepare the icing using lime or orange juice in place of the lemon juice.
DRIED APPLE CIDER COOKIES
While fresh apples lead to soft, sometimes cake-like cookies, dried apples create a slightly chewy, toothsome treat. The apple flavor is intensified here with apple cider. All in all, it’s a cookie that epitomizes autumn.
1 (18.25-ounce) package yellow cake mix
¼ cup apple cider (or apple juice)
¼ cup vegetable oil
½ teaspoon ground cinnamon
1 large egg
1 1/3 cups chopped dried apples
1¼ cups chopped walnuts, 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 apple cider, oil, cinnamon, and egg 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 and dried apples with a wooden spoon until all dry ingredients are moistened.
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets. If desired, sprinkle cookie tops with chopped nuts; gently press nuts into dough.
Bake for 10–13 minutes