The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [60]
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 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, leaving oven on.
With spatula, transfer logs to cutting board. Use a sharp knife to slice each rectangle on the diagonal into ¾-inch slices. Return slices to sheet, cut sides down. Return 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.
If desired, prepare Chocolate Dip and with a butter knife or small offset spatula spread over one side of each biscotto. Place on wax paper–lined cookie sheet and refrigerate for at least 1 hour to set chocolate.
Store in an airtight container or plastic zip-top bag for up to 3 weeks.
MAKES ABOUT 32 BISCOTTI.
BROWNIE MACAROONS
I love a good macaroon, especially one with a slightly crisp exterior and a chewy interior. Rich and delicious, this version does it. The added bonus of chocolate takes these macaroons in a delectable new direction.
1 (19.5- to 19.8-ounce) package brownie mix
1 (7-ounce) package (2 2/3 cups) sweetened shredded coconut
3 tablespoons vegetable oil
2 tablespoons water
2 large eggs
1 teaspoon almond extract
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Combine brownie mix and coconut in a large mixing bowl; stir well. Mix in the oil, water, eggs, and almond extract with a wooden spoon until all dry ingredients are moistened (dough will be stiff).
Shape dough into 1-inch balls. Place 2 inches apart on prepared cookie sheets; flatten slightly with your palm or a spatula.
Bake for 10–12 minutes or until edges are set (centers will be slightly soft). Transfer cookies to wire rack with metal spatula and cool completely.
MAKES ABOUT 60 COOKIES.
BUTTER PECAN THUMBPRINTS
Some cookies transcend their short list of ingredients—you can’t imagine how delicious they are until you taste the final product. These are such cookies.
1 (16-ounce) container prepared caramel-flavored frosting
¼ cup (½ stick) butter, softened
2 ½ cups graham cracker crumbs
1 teaspoon butter pecan extract
1 cup very finely ground pecans
42 white chocolate-striped “Hugs” kisses, unwrapped
Line a cookie sheet with wax paper.
Beat the frosting and butter in a large bowl with an electric mixer set on medium speed until well blended and smooth. Mix in graham cracker crumbs and butter pecan extract with a wooden spoon until combined.
Place ground pecans in a pie pan or shallow dish. Shape graham cracker mixture into 1-inch balls. Roll each ball in pecans to coat. Place balls on prepared sheets. Press one chocolate candy into the center of each cookie.
Refrigerate for 30 minutes or until cold. Store leftovers tightly covered in refrigerator for up to 1 week.
MAKES 42 COOKIES.
Variation:
DOUBLE CHOCOLATE KISS COOKIES: Prepare as directed above but use chocolate frosting in place of caramel frosting, vanilla extract in place of butter pecan extract, and milk chocolate kisses in place of “Hugs.”
BUTTERSCOTCH CRISPY COOKIES
Part crispy rice treat, part cookie, 100 percent yummy—these indispensable treats are ideal mates for tall, cold glasses of milk.
1 (18.25-ounce) package yellow cake mix
¼ cup packed dark brown sugar
1 cup (2 sticks) butter, softened
2 large eggs
2 tablespoons milk
1½ cups butterscotch baking chips
3 cups crisp rice cereal, divided
Preheat oven to 350°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.
Place the cake mix, brown sugar, softened butter, eggs, and milk in a large bowl. Blend with an electric mixer set on low speed for 2 minutes,