The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [39]
MAKES 22 COOKIES.
MINT JULEP COOKIES
The arrival of spring brings both the Kentucky Derby and the mint julep, a very elegant, very potent potion made of bourbon and fresh mint. Here the libation takes cookie form in a quick, but equally elegant cookie. Be warned—they’re potent!
1 (18.25-ounce) package vanilla cake mix
1/3 cup bourbon (or whiskey)
¼ cup (½ stick) butter, melted
¾ teaspoon peppermint extract
1 large egg
1 (6-ounce) white chocolate baking bar, chopped
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Place half of the cake mix in a large mixing bowl along with the bourbon, melted butter, peppermint extract, and egg. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix and chopped white chocolate 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.
MAKES ABOUT 48 COOKIES.
Variation:
BITTERSWEET CHOCOLATE MINT JULEP COOKIES: Prepare as directed above but substitute chocolate cake mix for the vanilla cake mix and 6 ounces bittersweet baking chocolate for the white chocolate.
MOCHA ALMOND FUDGE COOKIES
Yes, these fudgy cookies are very rich, but they’re worth every bite. They’re perfect for afternoon (or, if you cannot wait, morning) coffee breaks.
1 (19.5- to 19.8-ounce) package brownie mix
1/3 cup vegetable oil
2 large eggs
1 tablespoon espresso or coffee powder
1 teaspoon almond extract
1 cup semisweet chocolate chips
1 cup sliced almonds
1 recipe Kahlua Coffee Icing (see page 369)
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Mix the brownie mix, oil, eggs, espresso powder, almond extract, and chocolate chips in a medium mixing bowl with a wooden spoon until well blended.
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets. Sprinkle tops with a few sliced almonds; gently press almonds into dough.
Bake for 9–12 minutes, 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 the Kahlua Coffee Icing; drizzle over cooled cookies.
MAKES ABOUT 48 COOKIES.
MOCHA BUTTERCREAM–FILLED DOUBLE CHOCOLATE SANDWICH COOKIES
I tend to like things gussied up, sometimes to excess. Here’s a case where it works to perfection. Two essentials for the success of these cream-filled coffee confections are (1) make sure the filling is semi-set (if fully set, it will be too hard to spread) and (2) make sure the cookies are completely cooled before assembly to avoid melting the buttery filling.
2 cups semisweet chocolate chips, divided
½ cup heavy whipping cream
1½ tablespoons instant espresso or coffee powder, divided
6 tablespoons (¾ stick) unsalted butter, room temperature
¾ cup powdered sugar
1 teaspoon vanilla extract
1 (19.5- to 19.8-ounce) package brownie mix
1/3 cup vegetable oil
3 tablespoons water
2 large eggs
1 cup coarsely chopped pecans
Stir ½ cup of the chocolate chips, cream, and 1 tablespoon espresso powder in a medium, heavy-bottomed saucepan set over medium-low heat until chocolate melts and coffee dissolves. Remove from heat and cool to room temperature, about 20 minutes.
Beat the butter, powdered sugar, and vanilla in a medium mixing bowl with an electric mixer until blended. Beat in chocolate mixture. Refrigerate until slightly firm but not hard, about 10 minutes.
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray. In a large mixing bowl mix the brownie mix, oil, water, eggs, and remaining espresso powder with a wooden spoon until just blended and all dry ingredients are moistened. Stir in pecans and remaining chocolate chips.
Drop by teaspoonfuls, 2 inches apart, onto