The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [77]
Preheat oven to 350°F. Position oven rack in middle of oven. combine the cake mix, remaining 1/3 cup softened butter, and remaining toffee mixture in a large mixing bowl. Stir by hand until all dry ingredients are thoroughly moistened.
Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb or back of a teaspoon measure, make an indentation in center of each ball and fill with mounded ½ teaspoonful of the reserved brown sugar mixture.
Bake for 10–13 minutes or until just barely set. Cool for 2 minutes on cookie sheets. Transfer cookies with spatula to wire racks and cool completely.
MAKES ABOUT 54 COOKIES.
DUTCH SPICE COOKIES
Rich with spices, these cookies are wonderful any time of year. However, you’re likely to enjoy them most when the temperature dips and the air turns crisp. The combination of dark brown sugar and spices transforms the basic sugar cookie dough, resulting in a cookie evocative of European bakeries.
1 (16.5-ounce) roll refrigerated sugar cookie dough
3 tablespoons packed dark brown sugar
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ cup sugar
Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the brown sugar, cinnamon, nutmeg, ginger, and cloves; mix well with your fingers, the paddle attachment of an electric mixer, or a wooden spoon. Chill dough for 1 hour in refrigerator or 20–25 minutes in freezer.
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Place the sugar in small flat dish. Form the dough into 1-inch balls and roll in the sugar.
Place balls about 2 inches apart on prepared cookie sheets. Flatten with your palm or a spatula.
Bake for 8–10 minutes or until light brown on bottom. Transfer cookies to wire racks and cool completely.
MAKES ABOUT 30 COOKIES.
EASY ROLL AND GO SLICED COOKIES
Edged in chopped nuts, toffee bits, candies, or coloring sugar, these easy roll-slice-and-bake cookies are a fast fix for dressing up sugar cookies.
1 (16.5-ounce) roll refrigerated sugar cookie dough (or chocolate-chip cookie dough), well chilled
1 cup any of the following: finely chopped nuts (any variety), toffee bits, colored sugar, or small decorator candies
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray. Place the chopped nuts or candies on a large plate; gently shake plate to distribute evenly.
Carefully remove wrapper from the sugar cookie dough, keeping log of dough intact. Immediately roll dough in chopped nuts or candy, gently pressing dough to adhere to the bits. Transfer dough to a cutting board and slice into 22 even slices. Space slices 2 inches apart on prepared cookie sheets.
Bake cookies for 10–12 minutes or until golden at edges; cool on cookie sheets for 1 minute. Transfer cookies to wire racks and cool completely.
MAKES 22 COOKIES.
EGGNOG THUMBPRINTS
These delicately spiced cookies are bound to stir up memories of favorite holidays spent with family and friends. Be sure to store them in the refrigerator once they are filled.
½ cup soft spread-style honey nut cream cheese
¾ teaspoon rum extract
¾ teaspoon nutmeg, divided
1 teaspoon cinnamon
1/3 cup granulated sugar
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Mix the cream cheese, rum extract, and ¼ teaspoon nutmeg in a small bowl; mix well and set aside. Combine cinnamon, remaining nutmeg, and sugar in a small dish.
Cut cookie dough into 12 equal slices. Cut each slice in half. Roll each piece into a ball; roll balls in sugar mixture. Place balls 2 inches apart on cookie sheets.
Bake for