The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [29]
MAKES ABOUT 48 COOKIES.
EGGNOG COOKIES
Here that homogenous blend of eggs, cream, spices, spirits, and plenty of holiday cheer finds form in a delectable, streamlined cookie. For a dazzling finish, drizzle with or dip in melted white or dark chocolate (see page 361).
1 (18.25-ounce) package yellow cake mix
1/3 cup butter, melted
2 large eggs
2 teaspoons brandy or rum-flavored extract
2 teaspoons ground nutmeg, divided
½ teaspoon ground cinnamon
1/3 cup sugar
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, extract, 1 teaspoon nutmeg, and cinnamon 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.
In a small dish combine the sugar and remaining teaspoon nutmeg. Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets; sprinkle cookie tops with the nutmeg sugar.
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.
EXOTIC SPICE COOKIES WITH CARDAMOM, WHITE CHOCOLATE, AND GINGER
At once sophisticated and homey, this spicy little cookie will surprise and delight. A hot cup of tea is the perfect accompaniment.
1 (16.5-ounce) roll refrigerated sugar cookie dough, softened
¼ cup packed dark brown sugar
¾ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon ground coriander
1 cup (6 ounces) white chocolate chips
¾ cup chopped macadamia nuts
1/3 cup finely chopped crystallized ginger
glaze
½ cup powdered sugar
1/8 teaspoon ground cardamom
1 tablespoon milk
Break up the cookie dough into a large bowl. Sprinkle the brown sugar, cinnamon, ½ teaspoon cardamom, ground ginger, coriander, white chocolate, macadamia nuts, and crystallized ginger over dough. Mix well with fingers until blended. Chill 20 minutes.
Preheat oven to 350°F.
Drop dough by ¼-cupfuls 3 inches apart on an ungreased cookie sheets.
Bake for 13–17 minutes or until edges are golden brown. Cool for 2 minutes on cookie sheets. Transfer cookies to cooling racks and cool completely.
Combine the powdered sugar, 1/8 teaspoon cardamom, and enough of the milk to blend for drizzling consistency in a small bowl. Drizzle glaze over cooled cookies. Let stand until glaze is set.
MAKES 12 LARGE COOKIES.
FRESH APPLE COOKIES
Apples just seem made for brown sugar and butter. With a combination this good, you won’t need much else, save for time to enjoy.
½ cup (1 stick) butter
2 cups packed brown sugar
2 tablespoons flour
1 cup peeled, grated tart apple (e.g., Granny Smith)
½ teaspoon ground cinnamon
3 cups quick-cooking oats, uncooked
2/3 cup chopped walnuts or pecans
1 teaspoon vanilla extract
Line cookie sheets with wax paper.
Melt the butter in a medium saucepan over medium heat. Add the brown sugar, flour, grated apple, and cinnamon. Bring mixture to a boil; boil for 1 minute. Remove from heat and immediately add the oats, nuts, and vanilla, mixing until well blended.
Working quickly, drop by heaping teaspoonfuls onto wax-paper-lined sheets. Loosely cover with plastic wrap and refrigerate for at least 1 hour until firm. Store tightly covered in refrigerator.
MAKES ABOUT 36 COOKIES.
Variation:
FRESH PEAR AND NUTMEG COOKIES: Prepare as directed above but substitute 1 cup grated fresh pear for the apple and ¼ teaspoon ground nutmeg for the cinnamon.
FRESH PEAR COOKIES WITH BROWNED BUTTER ICING
Here a great cookie, loaded with fresh pears and a sprinkle of nutmeg, gets even better with the addition of a quick slick of Browned Butter Icing. Be sure to use