The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [72]
Combine the brownie mix, flour, coffee powder, melted butter, eggs, and toffee bits in a large mixing bowl. Blend with an electric mixer set on low until well blended, for 1–2 minutes, scraping down sides of bowl (mixture will be stiff).
Transfer dough to prepared cookie sheet. With floured hands, shape dough into 2 rectangles, 14 x 3-inch, 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 (approximately) ¾-inch slices on the diagonal. 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 biscotti. Place on wax-paper-lined cookie sheet and refrigerate for at least 1 hour to set chocolate. Store in an airtight container or plastic ziplock bag for up to 3 weeks.
MAKES ABOUT 32 BISCOTTI.
COOKIE DOMINOES
Who says you can’t play with your food? These whimsical cookies are both charming and child’s play.
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
½ cup semisweet chocolate chips
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Cut the dough in half lengthwise; refrigerate one half. Roll out dough on a lightly floured surface to ¼-inch thickness to form a 10 x 6-inch rectangle. Cut into 10 equal-size rectangles.
Place rectangles 2 inches apart on cookie sheet. With a sharp knife, score each rectangle in half, crosswise. Gently press morsels, point side down, into dough to form domino numbers. Repeat with remaining dough.
Bake for 8–11 minutes or until edges are golden. Cool on cookie sheets for 1 minute. Transfer to wire racks and cool completely.
MAKES 20 COOKIES.
Baker’s Note
To score each cookie in half, cut approximately one-third to halfway through the dough, being careful not to cut all the way through.
COOKIE POPS FOR COOKIE BOUQUETS
A bouquet of flowers is always lovely, but a “bouquet” of delicious, decorated cookies is all the sweeter. Consider delivering your gift in a vase, bundled with pretty ribbon, or placed in a box surrounded by pastel tissue paper. This is also a great activity for children’s birthday parties. Bake the cookies ahead of time then have the children decorate their individual “bouquets” with an assortment of colored frostings, sprinkles, and candies for a memorable and delectable takeaway gift.
1 (16.5-ounce) roll refrigerated sugar cookie dough (or chocolate-chip cookie dough), well chilled
8 long, flat wooden craft sticks (popsicle sticks)
Assorted decorations: icing, frosting, small candies, melted chocolate (see the “Icings, Frostings, Fillings, and Extras” chapter)
Preheat oven to 375°F. Spray cookie sheets with nonstick cooking spray.
Slice the cookie dough into 8 equal pieces; roll each slice into a ball. Place 4 balls at a time onto prepared cookie sheet, spacing far apart.
Insert wooden sticks into each ball to resemble a lollipop; flatten dough to ½-inch thickness with your palm or a spatula.
Bake for 13–15 minutes or until edges are golden and centers are just set. Cool on cookie sheet for 1 minute. Remove to wire racks and cool completely. Decorate as desired.
MAKES 8 COOKIES, ENOUGH FOR 1 COOKIE BOUQUET.
Baker’s Note
Wooden craft sticks can be found at craft stores. To make a bouquet, bundle cookies together and tie colorful ribbons around sticks. For easier handling, place sticks in a vase or in a box.
CORIANDER LEMON COOKIES
Coriander leaves (cilantro) are well known and much used in contemporary kitchens, but the