The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [56]
1 (18.25-ounce) package vanilla cake mix
1 cup all-purpose flour
1 teaspoon almond extract
½ cup (1 stick) butter, melted and cooled
2 large eggs
1 cup chopped dried apricots
1 cup coarsely chopped almonds
Preheat oven to 350°F. Position rack in center of oven. Spray cookie sheet with nonstick cooking spray.
Combine the cake mix, flour, almond extract, melted butter, eggs, apricots, and almonds in a large mixing bowl. Blend with an electric mixer set on low speed for 2–3 minutes until well-blended, scraping down sides of bowl (dough will be very stiff).
Transfer dough to prepared cookie sheet. Shape dough, with floured hands, 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 middle than at the edges.
Bake for 30–35 minutes, until firm to touch; remove from oven (leave oven on) and cool on sheet for 10 minutes.
Transfer logs to a cutting board, and use a sharp knife to slice each rectangle into ¾-inch slices on the diagonal. Carefully return slices, cut sides up, to cookie sheets. Return cookie sheet to oven. Bake biscotti for 10 minutes. Turn oven off and let biscotti remain in oven until crisp, 30–40 minutes longer.
Remove from oven and transfer biscotti to a rack. Cool completely.
MAKES ABOUT 32 BISCOTTI.
Variation:
RAISIN AND CINNAMON BISCOTTI: Prepare as directed above but substitute raisins for the apricots, chopped pecans for the almonds, vanilla extract for the almond extract, and add 2 teaspoons ground cinnamon to the dough.
APRICOT MILK CHOCOLATE THUMBPRINTS
Typically unassuming little cookies, thumb-prints go glamorous in this delectable combination of apricot and milk chocolate, accented with a smidgeon of nutmeg. They make a great finish for a sit-down dinner party. The problem here is keeping enough around until the guests arrive. This justifies making a double batch.
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
1/3 cup sugar
1 teaspoon nutmeg
½ cup apricot preserves
1 recipe Milk Chocolate Drizzle (see page 370)
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Cut the cookie dough into 12 equal slices. Cut each slice in half. Roll each piece into a ball.
Combine the sugar and nutmeg in a shallow dish; roll balls in sugar mixture. Place balls 2 inches apart on the prepared cookie sheets.
Bake for 10–12 minutes or until light golden at edges. Remove cookies from oven and immediately make a depression in each cookie with thumb or cork; fill each with ½ teaspoon of apricot preserves. Transfer to wire racks and cool completely.
Prepare Milk Chocolate Drizzle; drizzle over cookies. Place in refrigerator until chocolate is set.
MAKES 24 COOKIES.
APRICOT PETITES
Lush, fragrant apricots show off their versatility in these quick-to-assemble cookies.
2 cups crushed vanilla wafers (40–45 wafers)
½ cup finely chopped dried apricots
½ cup finely chopped pecans or walnuts
¼ teaspoon ground nutmeg
1 2/3 cups powdered sugar, divided
¼ cup apricot nectar or orange juice
3 tablespoons light corn syrup
2 tablespoons (¼ stick) butter, melted
Combine vanilla wafers, dried apricots, pecans, nutmeg, and 1 cup of the powdered sugar in a medium bowl; mix well. Add the apricot nectar, corn syrup, and melted butter; mix well with a wooden spoon.
Place the remaining 2/3 cup powdered sugar in a pie plate or other shallow dish. Shape mixture into 1-inch balls. Roll in powdered sugar. Cover tightly. Let stand for 24 hours to blend flavors. Store in airtight container in refrigerator.
MAKES ABOUT 32 COOKIES.
BAHAMAS BISCOTTI
The flavors of the Caribbean—toasted coconut, ginger, and lime—enrich this simple biscotti dough for a unique crispy-crunchy cookie.
1 (18.25-ounce) package white cake mix
2 teaspoons ground ginger
1 tablespoon