The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [64]
MAKES 22 COOKIES.
CHARLOTTE’S GINGER-JEWELED CHOCOLATE BISCOTTI
My mother is as crazy about ginger as I am, so this boldly spiced biscotti recipe is just for her. Two kinds of ginger give these cookies a lively hit of heat.
1 (19.5- to 19.8-ounce) package brownie mix
1 cup all-purpose flour
2 ½ teaspoons ground ginger
½ cup (1 stick) unsalted butter, melted and cooled
2 large eggs
2/3 cup finely chopped crystallized ginger
Preheat oven to 350°F. Position rack in center of oven. Line a cookie sheet with parchment paper.
Combine the brownie mix, flour, ground ginger, melted butter, eggs, and crystallized ginger in a large 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. 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 (leave oven on).
With spatula, transfer logs to cutting board. Use a sharp knife to slice each rectangle into ¾-inch slices on the diagonal. Return to sheet, cut sides down. Return baking 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. Store in an airtight container or plastic zip-top bag for up to 3 weeks.
MAKES ABOUT 32 BISCOTTI.
CHERRY CHOCOLATE THUMBPRINTS
Cherries are great with chocolate and thumbprints are just plain great. Hence, this is nothing short of a great cookie, by any measure.
1/3 cup sugar
1½ teaspoons cinnamon
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
1/3 cup miniature semisweet chocolate chips
1/3 cup cherry preserves
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Combine sugar and cinnamon in a small dish. 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 ½ teaspoon of miniature chocolate chips; return to oven for 30 seconds.
Remove cookies from oven and place a teaspoon of preserves on top of the chocolate filling. Transfer to wire racks and cool completely.
MAKES 24 COOKIES.
CHOCOLATE CANDY TREASURE COOKIES
What happens when you cover a candy bar nugget in sugar cookie dough and bake it until silken in the center? Magic. Even though it is a test of will to wait for these treasures, be sure to let them cool completely before serving.
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
12 miniature peanut butter cups (or any chocolate-covered nugget-size candies), unwrapped
½ cup semisweet chocolate chips
1 teaspoon vegetable shortening
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Cut cookie dough into 12 equal pieces. Wrap 1 piece of dough around each candy, completely covering candy; roll in hands to form ball.
Place 6 dough balls on cookie sheet. Refrigerate remaining 6 dough balls until ready to bake.
Bake for 12–15 minutes or until golden brown. Cool for 2 minutes on cookie sheets. Transfer to wire racks and cool completely. Repeat with remaining 6 dough balls.
Combine chocolate chips and shortening in small saucepan over low heat,; cook over low heat until melted and smooth, stirring constantly. Drizzle over cooled cookies in crisscross pattern. Let stand until glaze is set before storing.
MAKES 12 BIG COOKIES.
CHOCOLATE-CHIP CHERRY CHEESECAKE TARTLETS
Beyond being a delicious recipe, this is also a template