The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [55]
1 (16.5-ounce) roll refrigerated sugar cookie dough
1/3 cup sugar
1 tablespoon all-purpose flour
¼ teaspoon almond extract
1 large egg white
1½ cups sweetened flake coconut
30 whole blanched almonds
Place cookie dough in freezer for 30 minutes.
Preheat oven to 350°F. Whisk the sugar, flour, almond extract, and egg white in a medium bowl until well blended and slightly frothy. Stir in the coconut.
Cut the chilled cookie dough into 30 slices. Place cookie slices 2 inches apart on ungreased cookie sheets. Spoon 1 rounded teaspoon coconut mixture onto each slice, spreading slightly over dough with back of spoon. Press 1 almond into center of each cookie.
Bake for 12–15 minutes or until edges are light golden brown. Cool for 1 minute on cookie sheets. Transfer cookies to cooling racks and cool completely.
MAKES 30 COOKIES.
ALMOND-ORANGE CHOCOLATE BISCOTTI
Combining two classic biscotti flavors in a dark chocolate dough, these biscotti are great for tea and coffee breaks, not to mention gift-giving.
1 (19.5- to 19.8-ounce) package brownie mix
1 cup all-purpose flour
½ cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 tablespoon grated orange zest
1 teaspoon almond extract
1 cup coarsely chopped whole almonds
Preheat oven to 350°F. Position rack in center of oven. Line a cookie sheet with parchment paper.
Combine the brownie mix, flour, melted butter, eggs, orange zest, almond extract, and almonds in a large mixing bowl. Blend with an electric mixer set on low for 1–2 minutes until well blended, scraping down sides of bowl (mixture will be stiff).
Transfer dough to prepared cookie sheet. With floured hands, shape dough into two 14 x 3-inch rectangles, ¾-inch thick, spacing them 4–5 inches apart on sheet. Mound the dough so it is slightly higher in the center than at the edges. Place cookie sheet in oven.
Bake for 30–35 minutes, until firm to touch; remove from oven and cool on sheet for 10 minutes (leave oven on).
Transfer logs to cutting board using a spatula. Use a sharp knife to slice each rectangle on the diagonal into ¾-inch slices. Return to sheet, on their sides.
Return baking sheet to oven. Bake biscotti for 10 minutes. Turn oven off and let biscotti remain in oven until crisp, about for 30–40 minutes longer.
Remove from oven and transfer biscotti to a rack. Cool completely. Store in an airtight container or plastic zip-top bag for up to 3 weeks.
MAKES ABOUT 32 BISCOTTI.
APPLE COBBLER COOKIES
Reminiscent of apple crisp or streusel-topped apple pie, these apple-packed treats are made for autumn eating. They are equally delicious warm or cold, so you can bake a batch to enjoy with a cup of cocoa on the weekend and savor the rest during the week.
1 (16.5-ounce) roll refrigerated sugar cookie dough
1 cup peeled, finely chopped tart green apple such as Granny Smith (about 1 large apple)
½ cup chopped pecans
1¾ teaspoons cinnamon, divided
¼ cup packed brown sugar
1/3 cup quick-cooking oats
2 tablespoons ( 1/8 stick) butter, melted
Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the apple, pecans, and 1 teaspoon cinnamon; mix well with your fingers, the paddle attachment of an electric mixer, or a wooden spoon. Chill dough for 1 hour in refrigerator or for 20–25 minutes in freezer.
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Combine the brown sugar, oats, remaining 1 teaspoon cinnamon, and butter in a small bowl. Roll dough into 1-inch balls. Roll each ball in crumb mixture until well coated. Place cookies on prepared cookie sheets.
Bake for 10–13 minutes or until cookie is firm to the touch and crumb mixture begins to brown. Transfer to wire racks and cool completely.
MAKES 30 COOKIES.
APRICOT-ALMOND BISCOTTI
Despite a reputation as a temperamental treat, biscotti is simply a few basic ingredients blended into a dough and baked twice to create an impressive cookie perfect for dunking or nibbling along with a favorite hot drink. These particular biscotti, accented