The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [78]
MAKES 24 COOKIES.
FAST AND FUDGY MINI TARTS
These scrumptious bites of fudge are as impressive as they are easy to prepare. For a holiday-inspired peppermint variation, substitute ½ teaspoon mint extract for the vanilla extract. Garnish each chocolate mint tart with crushed red and white peppermint candies.
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
1 cup semisweet chocolate chips
½ cup canned sweetened condensed milk
½ teaspoon vanilla extract
Preheat oven to 350°F. Spray 24 mini muffin pan cups (1¾-inch size) with nonstick cooking spray.
Slice the cookie dough in half; refrigerate half. Cut remaining half into 6 equal pieces; cut each piece into 4 equal pieces (a total of 24 pieces). Press each dough piece into bottoms and up the sides of prepared muffin cups.
Bake dough cups for 8–10 minutes or until golden (dough will not be completely set). Remove from oven and press an indentation into center of each cup with the back of a ½-teaspoon measuring spoon.
Bake 2 minutes longer until golden. Place pans on wire racks and cool for 15–20 minutes. Carefully remove tart cups from the pans.
Remove second half of dough from refrigerator and repeat, making a total of 48 cups. Cool all cups completely while making filling.
Combine the chocolate chips and condensed milk in a small saucepan over medium-high heat. Cook and stir until chocolate melts and mixture is smooth; stir in vanilla.
Fill each tart cup with a teaspoon of filling. Let stand until filling sets.
MAKES 48 MINI TARTS.
Baker’s Note
If you only want or need half a batch of tarts, follow all of the directions above but halve the ingredients. Make one batch of tart cups (24 total) and proceed as directed above. Or make a full batch of dough and wrap and freeze the remaining dough for a future batch of biscotti or cookies.
FLORIDA CITRUS MADELEINES
I love these madeleines for their lightness and intense citrus flavor. The most difficult thing about making them is remembering to take it easy when folding the egg whites into the batter—the gentler the folding, the airier the madeleines. For a fancier final flourish, consider dipping each madeleine in melted white chocolate instead of dusting with powdered sugar.
Vegetable shortening and all-purpose flour to grease pans.
1 (18.25-ounce) package lemon cake mix
½ cup (1 stick) butter, melted
¼ cup orange juice
1 tablespoon grated orange zest
4 large eggs, separated
2–3 tablespoons powdered sugar
Preheat oven to 350°F. Position oven rack in middle of oven. Grease molds of large madeleine pan (3 x 1¼-inch shell molds) with vegetable shortening. Sprinkle with flour to coat pan, shaking off excess.
Place the cake mix, melted butter, orange juice, orange zest, and egg yolks in a large bowl. Blend with an electric mixer set on medium speed for 1–2 minutes, until well blended and smooth. Set aside momentarily. Clean beaters.
Beat egg whites in a large mixing bowl with electric mixer set on high speed until soft peaks form. Stir ¼ of the beaten egg whites into the cake batter to lighten it; fold remaining whites into batter.
Spoon 1 heaping tablespoon batter into each indentation in pan (do not overfill; batter will spread as it bakes).
Bake until puffed and set at center, 8–10 minutes. Cool in pan for 5 minutes; gently remove madeleines to wire rack. Repeat process, greasing and flouring pan before each batch. Sift powdered sugar over cooled cookies.
MAKES ABOUT 30 MADELEINES.
Variations:
ORANGE MADELEINES: Prepare as directed above but use orange cake mix in place of the lemon cake mix and, if desired, add ½ teaspoon ground coriander or cardamom to the batter.
LEMON MADELEINES: Prepare as directed above but replace the orange juice with 2 tablespoons water and 2 tablespoons fresh lemon juice and use