The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [59]
3 tablespoons vegetable shortening, divided
1½ cups semisweet chocolate chips
Mix the brownie mix, sifted cocoa powder, melted butter, vanilla, and eggs in a medium mixing bowl with a wooden spoon until all dry ingredients are moistened and dough is well blended. Cover bowl with plastic wrap. Refrigerate dough for at least 1 hour.
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Shape dough into 1-inch balls and position 2 inches apart on prepared cookie sheets. Flatten each ball to ¼-inch thickness with the your palm or a spatula.
Bake for 8–10 minutes, until firm to the touch at the edges. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.
Line cooled cookie sheets with wax paper. In a small, heavy-bottomed saucepan set over low heat melt the white chocolate chips with 1½ tablespoons shortening, stirring until smooth. Dip one half of each cooled cookie in white chocolate; place on wax paper. Refrigerate for 30 minutes.
In a small heavy-bottomed saucepan set over low heat, melt the semisweet chocolate chips with remaining 1½ tablespoons shortening, stirring until smooth. Dip other half of each cooled cookie in semisweet chocolate; place on wax paper. Refrigerate for 30 minutes to 1 hour to set the chocolate.
MAKES ABOUT 54 COOKIES.
BLACKBERRY SAGE THUMBPRINTS
Blackberries and sage? Absolutely. This cookie was inspired by one of my favorite teas of the same name. The combination of the earthy flavor of sage and the bright flavor of blackberry is a winning match.
1/3 cup sugar
2 teaspoons rubbed dry sage
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
½ cup blackberry preserves or jam
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Combine the sugar and sage in a small dish; set aside.
Cut cookie dough into 12 equal slices. Cut each slice in half. Roll each piece into a ball; roll balls in sugar mixture. Place balls 2 inches apart on cookie sheets.
Bake for 10–12 minutes or until golden at edges. Remove cookies from oven and immediately make a depression in each cookie with thumb or cork; fill each with a teaspoon of jam. Transfer to wire racks and cool completely.
MAKES 24 COOKIES.
BRANDIED FRUITCAKE COOKIES
Here’s an easily assembled cookie with all of the rich flavor, but none of the fuss, of homemade fruitcake.
1 (9-ounce) package condensed mincemeat, finely crumbled (e.g., None Such brand)
2 cups vanilla wafer crumbs
1 cup sweetened flake coconut
5 tablespoons brandy, bourbon, or rum
3 tablespoons light corn syrup
1 2/3 cups powdered sugar, divided use
Line two cookie sheets with wax paper.
Combine the mincemeat, crumbs, coconut, brandy, corn syrup, and 1 cup powdered sugar in a large bowl until well blended. Cover and chill 4 hours or as long as overnight.
Place remaining 2/3 cup powdered sugar in a shallow dish or pie plate. Roll heaping teaspoonfuls of cookie mixture into 1-inch balls. Roll in powdered sugar to coat evenly. Place on prepared sheets. Chill at least 1 day in airtight container to blend flavors.
MAKES ABOUT 42 COOKIES.
BROWNIE BISCOTTI
Prepare for the best chocolate biscotti you have ever tasted. These biscotti are exactly the way I prefer all biscotti: dense, crunchy, and very dunk-able. For complete chocolate euphoria, dip, spread, or drizzle each biscotto with melted semisweet, milk, or white chocolate. These make great gifts because they keep well and look festive wrapped in tinted cellophane bags tied with a silk ribbon or raffia, or packed into petite holiday bags.
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 cup very coarsely chopped nuts (e.g., walnuts, pecans, macadamia nuts), optional
1 recipe Chocolate Dip (see page 361), optional
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, and nuts, if desired, in a large mixing