The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [68]
Prepare Dark Chocolate Frosting, stirring in the peppermint extract. Spread about 2 teaspoons of icing onto each cookie. Sprinkle each with crushed candies.
MAKES 28 COOKIES.
CHOCOLATE-RAISIN COOKIE TARTLETS:
Serve these rich chocolate tartlets warm or cold. They are perfect with coffee at the end of dinner, or out in the sunshine on a springtime picnic.
½ cup chopped raisins
½ cup water
¼ cup firmly packed brown sugar
½ teaspoon grated orange peel
¼ cup semisweet chocolate chips
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
Combine the raisins, water, brown sugar, and orange peel in small saucepan and bring to a boil. Cook over low heat for 11–13 minutes or until liquid is almost completely absorbed, stirring frequently. Remove from heat and immediately stir in chocolate chips. Cool completely.
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Cut the dough in half crosswise; refrigerate one half. With sharp knife, cut dough half into 20 thin slices. Place slices 2 inches apart on cookie sheets. Place 1 generous teaspoon chocolate-raisin mixture in center of each cookie slice. Set aside.
Cut remaining dough into 20 thin slices. Place cookie slices on filling-topped cookie slices; press edges with tines of fork to decorate and seal.
Bake for 10–12 minutes or until edges are light golden brown. Cool for 1 minute on cookie sheets. Transfer to wire racks and cool completely.
MAKES 20 COOKIES.
Baker’s Note
Other chopped dried fruit, such as dried cranberries or dried apricots, may be substituted for the chopped raisins.
CHOCOLATE RANCHO ROUNDUP COOKIES
Corral the kids or some friends for a night of old-fashioned movies and a roundup of these rancho cookies, some hot buttered popcorn, and big mugs of hot cocoa.
1 (19.5- to 19.8-ounce) package brownie mix
¾ cup old-fashioned or quick-cooking oats
2/3 cup vegetable oil
1 cup creamy peanut butter
2 large eggs
1 cup roasted lightly salted or honey roasted peanuts
1 cup semisweet chocolate chips
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Combine the brownie mix, oats, oil, peanut butter, and eggs in a large mixing bowl until well blended; mix in peanuts and chocolate chips. Chill for 1 hour.
Shape dough into 2-inch balls; place 2 inches apart on prepared cookie sheets. Flatten slightly with your palm or a spatula.
Bake for 11–14 minutes, until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.
MAKES ABOUT 30 LARGE COOKIES.
CHOCOLATE RICE CRISPY COOKIES
This homespun cookie is a sweet combination of crispy and chewy highlighted with a double dose of chocolate.
1 (19.5- to 19.8-ounce) package brownie mix
1 cup (2 sticks) butter, softened
2 large eggs
2 tablespoons water
1 cup miniature semisweet chocolate chips
3 cups crisp rice cereal, divided
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Beat the brownie mix, butter, eggs, and water in a large mixing bowl with an electric mixer set on low for 2 minutes until well blended. Fold in the chocolate chips and 1½ cups cereal. Refrigerate for at least 1 hour or up to overnight. Crush the remaining cereal into coarse crumbs; place in shallow dish.
Shape the dough into 1-inch balls. Roll in crushed cereal. Place balls about 1 inch apart on prepared cookie sheets.
Bake for 11–13 minutes, until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.
MAKES ABOUT 54 COOKIES.
CHOCOLATE-VANILLA PINWHEEL COOKIES
These pretty cookies may take a few more steps than other options in this book, but the results are well worth it. Get ready for the compliments!
½ cup vegetable shortening
1/3