The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [30]
1 (18.25-ounce) package vanilla cake mix
½ cup (1 stick) butter, softened
¼ cup packed light brown sugar
2 large eggs
¾ teaspoon ground nutmeg
1½ cups coarsely chopped fresh pears (about 2 medium pears)
1 cup finely chopped pecans
1 recipe Browned Butter Icing (see page 360)
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 softened butter, brown sugar, eggs, and nutmeg. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix and pears with a wooden spoon until all dry ingredients are moistened.
Drop by teaspoonfuls, 2 inches apart, onto prepared cookie sheets. Sprinkle cookie tops with pecans.
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.
Prepare Browned Butter Icing; drizzle over cooled cookies.
MAKES ABOUT 48 COOKIES.
Variations:
FRESH CRANBERRY COOKIES: Prepare as directed above but replace the fresh pears with an equal amount of coarsely chopped fresh cranberries and replace the nutmeg with an equal amount of ground ginger.
FRESH APPLE COOKIES: Prepare as directed above but replace the fresh pears with an equal amount of coarsely chopped peeled tart apples and replace the nutmeg with an equal amount of ground cinnamon.
FROSTED DOUBLE-APRICOT DROP COOKIES
If you are not already an apricot lover, you will be converted—instantly—after tasting these fruit-packed gems.
1 (16.5-ounce) roll refrigerated sugar cookie dough
1 (3-ounce) package cream cheese, cut into bits
1 cup chopped dried apricots
1 recipe Apricot Frosting (see page 360)
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Break up the cookie dough into large bowl; add the cream cheese to bowl and let stand for 10–15 minutes to soften. Add the dried apricots to bowl with cream cheese and cookie 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 to wire racks and cool completely. Frost with Apricot Frosting.
MAKES 26 COOKIES.
FROSTED ORANGE BLOSSOMS
Enhanced with orange zest and a swipe of orange frosting, these delicate citrus cookies are bursting with flavor. The addition of ground coriander lends a distinctive flavor reminiscent of Northern European baked goods. Serve them during the winter holidays as a festive addition to any cookie platter. They are right at home, year-round, as part of an everyday tea ritual, too.
1 (16.5-ounce) roll refrigerated sugar cookie dough
1 tablespoon grated orange zest
¾ teaspoon ground coriander (or nutmeg)
1 recipe Orange Icing (see page 368)
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 orange zest and coriander; 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. Spread cooled cookies with Orange Icing.
MAKES 22 COOKIES.
Baker’s Note
For a fanciful presentation, garnish each frosted cookie with a few strips of candied orange zest. For a simpler enhancement, sprinkle with colored decorating sugars.
GERMAN CHOCOLATE COOKIES
These milk chocolate, toffee, and coconut cookies have all of the great flavor of German chocolate cake in drop cookie form and just a few minutes of preparation.