• Choose a category
• All
• Classic-Fiction

2 large egg yolks

1 teaspoon vanilla extract

1 (18.25-ounce) package vanilla cake mix

2 ½ tablespoons unsweetened cocoa powder

Place the shortening, 1/3 cup softened butter, egg yolks, and vanilla extract in a large bowl. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Add the cake mix to bowl; blend on low speed for 1–2 minutes, until all dry ingredients are incorporated.

Divide the dough in half. To one half of the dough, add remaining tablespoon butter and cocoa powder; knead until chocolate-colored and thoroughly blended.

Place yellow dough between 2 pieces of wax paper and roll into an 18 x 12-inch rectangle, 1/8-inch thick. Repeat with chocolate dough. Remove top piece of wax paper from each piece of dough. Place one rectangle on top of the other and roll up like a jelly roll, beginning with long side. Tightly wrap in plastic wrap and refrigerate at least 2 hours.

Preheat oven to 350°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.

With a sharp knife slice dough into 1/8-inch-thick slices; place 1 inch apart on prepared cookie sheets. Bake for 9–11 minutes. Cool 2 minutes on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

MAKES ABOUT 42 COOKIES.

CHOCOLATE WHISKEY BALLS

If you think this is just another cookie, think again—you may be surprised by the magic wrought by combining chocolate and whiskey.

1 cup pecans

1 cup chocolate wafer cookie crumbs

1½ tablespoons light corn syrup

¼ cup whiskey

1½ cups powdered sugar, divided use

Grind the pecans and the chocolate wafers coarsely in a large food processor. Transfer mixture to a large bowl. Mix in the corn syrup, whiskey, and 1 cup of the powdered sugar with wooden spoon or hands until well blended.

Place remaining powdered sugar in shallow dish or bowl. Roll balls in powdered sugar; cover. Let stand for 2 hours. If desired, roll again in additional powdered sugar. Refrigerate for up to 1 week or freeze for up to 3 months.

MAKES ABOUT 22 COOKIE BALLS.

Variation:

CHOCOLATE GRAND MARNIER BALLS: Prepare as directed above but use Grand Marnier or other orange liqueur in place of the whiskey and add 2 teaspoons grated orange zest to the mixture along with the cookie crumbs.

CHRISTMAS CRANBERRY-PISTACHIO BISCOTTI

Dotted with ruby-red cranberries and bright green pistachios, these bejeweled biscotti are a must-make when the temperature goes down and the holiday decorations go up.

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

¾ cup coarsely chopped dried cranberries

1 cup shelled pistachios

2 teaspoons grated orange zest

1 recipe White 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, cranberries, pistachios, and orange zest in a large mixing 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. With floured hands, shape dough 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 for 10 minutes (leave oven on).

With spatula, transfer logs to cutting board. Use a sharp knife to slice each rectangle into (approximately) ¾-inch slices on the diagonal. Return slices 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.

If desired, prepare White Chocolate Dip, and with a butter knife or small offset spatula spread over one side of each biscotti. Place on