The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [76]
Return cookies to oven and bake for 1 hour. Transfer cookies from cookie sheet to cooling rack. Cool completely.
Meanwhile, microwave the chocolate chips in a small microwavable bowl on high for 1 minute. Stir. Microwave 1 minute longer, stirring every 15 seconds, until chocolate is melted and smooth.
Line cookie sheet with wax paper. Dip ¼ of each cookie into melted chocolate, then place on prepared cookie sheet. Refrigerate until chocolate is set, about 10 minutes.
MAKES 40 BISCOTTI.
DEVIL’S FOOD WHOOPIES WITH COCOA FLUFF FILLING
These showstoppers reward a little bit of work with a whole heap of praise. Kids can help with the final assembly of the whoopies—they’ll love saying the name as much as eating their efforts.
1 cup jarred, unsweetened applesauce
1/3 cup butter, plus ½ cup (1 stick), softened, divided
1 (18.25-ounce) package devil’s food cake mix
2 large eggs
½ cup milk
1 cup miniature semisweet chocolate chips, optional
1 (8-ounce) package cream cheese, softened
1 2/3 cups powdered sugar, sifted
1/3 cup unsweetened cocoa powder, sifted
½ (7-ounce) jar marshmallow creme
1 teaspoon vanilla extract
Preheat oven to 375°F. Position oven rack in middle of oven. Line a cookie sheet with parchment paper or foil (grease foil, if using).
Beat applesauce and 1/3 cup softened butter in a large mixing bowl with an electric mixer on medium speed until smooth. Add the cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute. Stir in the miniature chocolate chips, if desired. Drop mounds of batter by heaping tablespoonfuls, 3 inches apart, onto cookie sheet; keep remaining batter chilled. Bake for 15 minutes or until set and lightly browned around edges.
Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with wax paper between layers to prevent sticking. Store cookies at room temperature for 24 hours.
In a medium bowl beat remaining ½ cup (1 stick) softened butter and softened cream cheese with an electric mixer set on high until smooth. Add the sifted powdered sugar, cocoa powder, marshmallow creme, and vanilla; beat until blended and smooth.
Spread about 2 ½ tablespoons of filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours.
MAKES 15 WHOOPIES.
DOWN ISLAND COCONUT LIME COOKIES
Bursting with the tropical flavors of ginger, rum, lime, and coconut, these are definitely cookies for summer days when the livin’—and the cookie-makin’—should be easy.
1 (7-ounce) bag sweetened flake coconut
1 (12-ounce) package vanilla wafers, finely crushed
2 cups sifted powdered sugar
2 teaspoons rum flavored extract
1½ teaspoons ground ginger
1 (6-ounce) can frozen limeade concentrate, thawed and undiluted
Place the coconut in a shallow dish or pie plate; set aside momentarily.
Combine the vanilla wafer crumbs, powdered sugar, rum extract, ginger, and enough of the limeade concentrate to make the mixture stick together in a medium bowl; mix well.
Form the mixture into ½-inch balls. Roll balls in the coconut to coat, pressing gently to adhere. Store in covered containers between layers of wax paper. Chill 1 day before serving.
MAKES ABOUT 60 COOKIES.
DULCE DE LECHE CRISPS
A favorite confection in Latin American countries, dulce de leche is made by slowly reducing fresh milk and sugar until the mixture thickens into a luscious caramel. Here the beloved treat finds new life as a charming cookie that bakes up much like a crisp brandy snap with a lacy, brown-sugary center.
1 cup packed dark brown sugar
1 cup canned evaporated milk
½ cup (1 stick) plus 1/3 cup butter, softened, divided
3 large egg yolks, lightly beaten with a fork
1 teaspoon vanilla extract
1 1/3 cups toffee baking bits
2 cups chopped pecans, walnuts, or almonds
1 (18.25-ounce) package white cake mix
Combine the brown sugar,