The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [74]
Divide dough into two equal halves. On the cookie sheet, shape each dough half into a 12 x 2-inch rectangle, ¾-inch high, spacing the dough halves about 3 inches apart.
Bake for 26–28 minutes or until the logs are deep golden brown and spring back in the center when touched. Remove sheet from oven; keep oven on.
Using two pancake turners, lift logs, one at a time, from the cookie sheet to a cutting board. Using a sharp knife, cut one of the logs into ¾-inch-wide slices. Note: for longer biscotti, cut at a deep diagonal; for shorter biscotti, cut log crosswise. Repeat with second log. Place slices on the same cookie sheet (do not worry about the spacing).
Bake slices for 5 minutes; remove from oven and turn over all of the slices. Return cookie sheet to oven and bake for 5 minutes longer. Remove sheet from oven and immediately transfer biscotti to a wire rack; cool completely.
MAKES 28 BISCOTTI.
CRANBERRY-ORANGE PINWHEELS
Here’s a cookie I love to add to holiday cookie gift plates. It’s a grab-bag of many of my favorite fall flavors: cranberry, orange, and allspice.
1 tablespoon cornstarch
½ cup whole-berry cranberry sauce
¼ cup orange marmalade
¼ teaspoon ground allspice
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
Combine the cornstarch, cranberry sauce, and marmalade in a small saucepan. Bring to a boil over medium heat, stirring constantly. Transfer to a small bowl and stir in the allspice. Cool completely.
Using a lightly floured rolling pin on a lightly floured surface, roll dough into a 16 x 8-inch rectangle. Spoon and spread cooled filling evenly over dough to within ½ inch of edges.
Starting with 16-inch side, roll up dough jellyroll fashion; cut in half to form two 8-inch rolls. Wrap each in plastic wrap or foil; freeze for 2 hours until firm.
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Using a sharp knife, cut each dough log in half crosswise; cut each piece into 8 even slices. Place slices 2 inches apart on prepared sheets.
Bake for 10–13 minutes or until light golden brown. Immediately transfer cookies to wire cooling racks and cool completely.
MAKES 32 COOKIES.
CREAM CHEESE CANDY CANE COOKIES
These whimsical cookies are equally cute and delicious. For an added flavor twist, add a drop or two of peppermint extract to the dough along with the cream cheese and butter.
¼ cup (½ stick) butter, softened
1 (3-ounce) package cream cheese, softened
1 large egg
1 (18.25-ounce) package white cake mix
¼ teaspoon red gel or paste icing color
Preheat oven to 350°F.
Beat the butter, cream cheese, and egg in large bowl with an electric mixer on medium until blended. Add the cake mix. Stir in with a wooden spoon until well blended.
Divide dough in half. Add the food color to one half of the dough; blend well for even red color.
Measure a scant 1 teaspoon white dough and scant 1 teaspoon red dough for each cookie. Roll out each into 4-inch rope. Place ropes side by side. Lightly roll together into twist. Place cookie twists 2 inches apart on ungreased cookie sheet, then shape each into a hook to resemble candy cane.
Bake for 7–9 minutes or just until edges are golden brown. Immediately remove from cookie sheets to cool.
MAKES 36 COOKIES.
CRÈME DE MENTHE COOKIES
This classic cookie combines three of my favorite sweets: cookie, mint, and chocolate. The crisp, clean texture makes these the perfect accompaniment to a glass of cold milk or a mug of hot cocoa.
1 (16.5-ounce) roll refrigerated sugar cookie dough, softened
2 cups chopped unwrapped thin rectangular crème de menthe candies, divided
2 ¼ cups powdered sugar
¼ cup (½ stick) butter, softened
1–2 drops green food color, if desired
2–3 tablespoons milk
Preheat oven to 350°F.
Break up the dough into a medium bowl. Sprinkle with ¾ cup of the chopped