The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [53]
1 recipe Almond Icing (see page 360), optional
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 almond extract and almonds to the cookie dough and cream cheese bowl; 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. If desired, drizzle with Almond Icing.
MAKES 28 COOKIES.
WALNUT-DATE COOKIES
Dates are one of the first confections, going back more than 5,000 years in culinary history. Although native to the Middle East, they are also plentiful in my home state of California. For anyone who loves brown sugar (me!), dates are a favorite cookie ingredient. Here they add a toothsome chewiness, a delicious foil to the nutty crunch of walnuts.
1 (18.25-ounce) package vanilla cake mix
¾ cup (1½ sticks) butter, melted
1/3 cup all-purpose flour
2 large eggs
1 teaspoon ground cinnamon
1 cup quick-cooking oats
1 cup chopped dates
1 cup chopped walnuts
Preheat oven to 375°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 melted butter, flour, eggs, and cinnamon. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix, oats, and dates with a wooden spoon until all dry ingredients are moistened.
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets. Sprinkle cookie tops with a few chopped walnuts.
Bake for 9–11 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 66 COOKIES.
WHITE CHOCOLATE CHERRY COOKIES
This is one of my signature cookie concoctions. The cookies taste like a temptation you might find at a high-end specialty store or bakery but are quick and easy to make—perfect when you need to make or bring an impressive dessert in short order.
1 (19.5- to 19.8-ounce) package brownie mix
1/3 cup vegetable oil
2 large eggs
½ teaspoon almond extract
1 cup tart dried cherries or dried cranberries
1 cup white chocolate chips
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Mix the brownie mix, oil, eggs, almond extract, cherries, and white chocolate chips in a medium bowl with a wooden spoon until well blended.
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
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.
MAKES ABOUT 54 COOKIES.
WHITE CHOCOLATE, COCONUT, AND LIME COOKIES
Both coconut and lime lovers will delight in these drops, rich in the flavors of the tropics.
1 cup white chocolate chips
5 tablespoons butter
16 large marshmallows
1 tablespoon fresh lime juice
2 teaspoons grated lime zest
1 teaspoon ground ginger
2 cups quick-cooking oats, uncooked
1 cup sweetened flake coconut
Line cookie sheets with wax paper.
Melt the white chocolate chips in a large saucepan with the butter, marshmallows, and lime juice over low heat, stirring until smooth. Remove from heat; cool for 5 minutes. Stir in the lime zest, ginger, oats, and coconut.
Working quickly, drop by rounded teaspoonfuls onto wax-paper-lined sheets. cover loosely with plastic wrap and refrigerate for 2–3 hours. Let stand at room temperature for about 15 minutes before serving. Store tightly covered in refrigerator.
MAKES ABOUT 32 COOKIES.
WHITE CHOCOLATE PEPPERMINT SNOWDROPS
When I moved from California to the Midwest to attend graduate school, I found myself longing for a winter-wonderful cookie to spur me on through