The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [40]
Spread filling on half the cookies. Top each frosted cookie with another cookie. Gently press together.
MAKES ABOUT 30 SANDWICH COOKIES.
MOCHA CHOCOLATE-CHIP COOKIES
If food marriages are made in heaven, then surely chocolate-coffee is one of the select matches. Given how the two flavors bring out the best in each other, you will be hard-pressed finding someone to turn down an offer of one or more of these cookies. More likely, you will need to conceal a stash for yourself before they evaporate into thin air.
1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough
1½ teaspoons vanilla extract
2 ½ teaspoons instant espresso (or coffee) powder
2 tablespoons unsweetened cocoa powder
½ teaspoon ground cinnamon
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.
In a small cup combine the vanilla and espresso powder. Add the vanilla mixture, cocoa powder, and cinnamon to the 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.
MAKES 26 COOKIES.
MOCHA PUFFS
Chocolate and coffee team up for a simple, and simply delicious, little cookie.
4 (1-ounce) squares semisweet baking chocolate, chopped
2 tablespoons chocolate hazelnut spread (e.g., Nutella)
1 teaspoon instant espresso or coffee powder
2 ½ cups sweetened puffed wheat cereal
Line cookie sheets with wax paper.
Microwave the chocolate, hazelnut spread, and espresso powder on high in a large microwavable bowl for 1½–2 minutes or until chocolate is almost melted, stopping and stirring every 30 seconds. Stir until chocolate is completely melted. Stir in cereal.
Working quickly, drop by teaspoonfuls onto prepared wax-paper-lined sheets.
Refrigerate until firm. Store in tightly covered container in refrigerator.
MAKES ABOUT 28 COOKIES.
NEAPOLITAN COOKIES
These tricolor cookies are as delightful and delicious as the brick ice cream by the same name.
1 (18.25-ounce) package cherry chip cake mix
¼ cup vegetable oil
2 tablespoons water
2 large eggs
½ teaspoon almond extract
¾ cup finely chopped maraschino cherries (patted dry between paper towels)
1 cup miniature semisweet chocolate chips
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 oil, water, eggs, and almond extract. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix, cherries, and chocolate chips with a wooden spoon until all dry ingredients are moistened.
Drop by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
Bake for 10–12 minutes or until golden brown at edges. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.
MAKES ABOUT 54 COOKIES.
OATMEAL RAISIN COOKIES
On a cold winter evening, cozy up with one of these cookies in one hand and a steaming mug of cocoa in the other.
1 cup butterscotch baking chips
5 tablespoons butter
16 large marshmallows
½ teaspoon ground cinnamon
2 cups quick-cooking oats, uncooked
1 cup raisins
½ cup sweetened flake coconut
Line cookie sheets with wax paper.
Melt the butterscotch chips with the butter, marshmallows, and cinnamon in a large saucepan set over low heat, stirring until smooth. Remove from heat; cool for 5 minutes. Stir in the oats, raisins, and coconut.
Working quickly, drop by rounded teaspoonfuls onto wax-paper-lined sheets. Loosely cover with plastic wrap and refrigerate for 2–3 hours.