The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [33]
MILK CHOCOLATE CASHEW HAYSTACKS: Prepare as directed above but use milk chocolate chips in place of the semisweet chocolate chips and coarsely chopped roasted cashews in place of the peanuts.
WHITE CHOCOLATE ALMOND HAYSTACKS: Prepare as directed above but use white chocolate chips in place of the semisweet chocolate chips. Add ½ teaspoon almond extract to the melted chocolate mixture and use coarsely chopped roasted almonds in place of the peanuts.
HOLIDAY HAYSTACKS: Prepare as directed above but use white chocolate chips in place of the semisweet chocolate chips and a combination of ½ cup dried cranberries plus ½ cup coarsely chopped roasted almonds in place of the peanuts.
BUTTERSCOTCH HAYSTACKS: Prepare as directed above but use butterscotch baking chips in place of the semisweet chocolate chips.
HONEY-PEANUT BUTTER PUFFS
Sweet and wholesome, these are Mom and kid favorites. They are a delicious and healthful alternative to candy and a frugal substitute for purchased energy bars.
½ cup firmly packed brown sugar
¼ cup honey
1 tablespoon butter
½ cup creamy peanut butter
2 cups sweetened puffed wheat cereal
Line cookie sheets with wax paper.
Combine the brown sugar and honey in a medium-size saucepan. Cook over medium heat, stirring frequently, until sugar is dissolved and mixture begins to bubble, about 4 minutes. Remove from heat.
Blend in the butter and peanut butter, stirring until melted and smooth. Add the cereal, stirring only until cereal is well coated. Working quickly, drop mixture by teaspoonfuls onto wax-paper-lined sheets. Let stand in cool place to harden. Store in airtight container between sheets of wax paper.
MAKES ABOUT 22 COOKIES.
ICED MAPLE-PECAN COOKIES
Looking for a new Christmas cookie? Give these double-maple treats a try—they’re sure to become a fast family favorite, especially if you pair them with mugs of hot cocoa.
1 (18.25-ounce) package butter pecan cake mix
1/3 cup butter, softened
2 large eggs
2 teaspoons maple extract
1 cup chopped pecans
1 recipe Maple Icing (see page 369)
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, eggs, and maple extract. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix and pecans with a wooden spoon until all dry ingredients are moistened.
Drop dough by teaspoonfuls, 2 inches 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.
Prepare Maple Icing. Drizzle icing over cookies.
MAKES ABOUT 54 COOKIES.
“I LOVE LIME” WHITE CHOCOLATE COOKIES
If ever a match was made in culinary heaven, it is lime and white chocolate. These particular cookies, as their eponym suggests, are loaded with lime—both the juice in the icing and the zest in the cookies—and balanced by the smooth sweetness of the white chocolate chips that stud each treat.
1 (18.25-ounce) package vanilla cake mix
½ cup (1 stick) butter, softened
2 large eggs
1 tablespoon grated lime zest
1¼ cups white chocolate chips
1 recipe Lime Icing (see page 368)
Preheat oven to 350°F. Position oven rack in upper third of oven. Spray cookie sheets with nonstick cooking spray.
Place half of the cake mix in a large mixing bowl with the softened butter, eggs, and lime zest. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix and white chocolate chips with a wooden spoon until all dry ingredients are moistened.
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
Bake for 10–13 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 Lime Icing. Drizzle