The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [80]
1 cup packed light 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
1½ cups sweetened shredded coconut
1½ cups chopped pecans
1 (19.5- to 19.8-ounce) package brownie mix
Combine brown sugar, evaporated milk, ½ cup butter, and beaten egg yolks in a medium, heavy-bottomed saucepan. Cook over medium heat for 10–13 minutes or until thickened and bubbly, whisking frequently. Stir in vanilla, coconut, and pecans. Remove from heat and cool to room temperature. Reserve 1¼ cups topping mixture. Set aside.
Preheat oven to 350°F. Position a rack in the lower third of the oven. Combine the brownie mix, remaining 1/3 cup softened butter, and remaining topping mixture in a medium mixing bowl. Stir with a wooden spoon 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 ¼ teaspoon measure, make an indentation in center of each ball and fill with mounded ½ teaspoonful of reserved topping.
Bake for 10–13 minutes or until just barely set. Cool on cookie sheets for 2 minutes. Transfer cookies with spatula to wire racks and cool completely.
MAKES ABOUT 54 THUMBPRINTS.
GERMAN CHOCOLATE THUMBPRINT COOKIES (CAKE MIX)
These decadent mouthfuls are worth every calorie.
1 cup packed light 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
1½ cups sweetened flaked coconut
1½ cups chopped pecans
1 (18.25-ounce) package German chocolate cake mix
Combine the brown sugar, evaporated milk, ½ cup softened butter, and egg yolks in a heavy-bottomed medium saucepan. Cook over medium heat for 10–13 minutes or until thickened and bubbly, whisking frequently. Stir in vanilla extract, coconut, and pecans. Remove from heat; cool completely. Reserve 1¼ cups topping mixture; set aside.
Preheat oven to 350°F. Position oven rack in middle of oven. combine cake mix, remaining 1/3 cup softened butter, and remaining coconut-pecan 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 reserved coconut-pecan 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 THUMBPRINTS.
GINGER AND LIME CHEESECAKE TARTLETS
I enjoyed the most delicious cheesecake ever at one of the most unlikely spots: a food court at a mall in Indianapolis. Turns out the proprietor’s mother supplied the sandwich stand’s scrumptious desserts. These mini ginger-lime gems are my best approximation of the remarkable slice of heaven I enjoyed that day.
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
1 (8-ounce) package cream cheese, softened
½ cup sweetened condensed milk
1 large egg
2 teaspoons fresh lime juice
1 teaspoon grated lime zest
1 teaspoon ground ginger
Preheat oven to 350°F. Line 12 muffin cups with paper liners.
Slice cookie dough into 12 equal pieces. Place one piece in each muffin cup. Bake for 10–12 minutes or until cookie has spread to edge of cup (dough will appear slightly puffed). Remove from the oven and press an indentation into the center of each cup with the back of a spoon.
Meanwhile, combine the cream cheese, condensed milk, egg, lime juice, lime zest, and ginger in a medium bowl; beat with an electric mixer on high until smooth. Spoon cream cheese mixture over each cookie in cup.
Bake for an additional 13–17 minutes or until cream cheese filling is just set. Cool completely in pan on