The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [82]
½ cup (1 stick) butter, melted and cooled
2 teaspoons vanilla extract
2 large eggs
2/3 cup finely chopped crystallized ginger
Preheat oven to 350°F. Position rack in center of oven. Spray cookie sheet with nonstick cooking spray.
Place the cake mix, flour, ground ginger, ground pepper, melted butter, vanilla extract, eggs, and crystallized ginger in a large mixing bowl. Blend with an electric mixer set on low speed for 2–3 minutes until well-blended, scraping down sides of bowl.
Transfer dough to prepared cookie sheet. With floured hands, shape dough into two 14 x 3-inch rectangles, each ¾-inch thick, spacing them 4–5 inches apart on sheet. Mound the dough so it is slightly higher in the middle than at the edges.
Bake for 30–35 minutes, until firm to touch; remove from oven (leave oven on) and cool on sheet for 10 minutes.
Transfer rectangles to a cutting board, and use a sharp knife to slice each rectangle into ¾-inch slices on the diagonal. Carefully return these slices to the cookie sheet, and turn them onto their sides. Return cookie sheet to oven. Bake biscotti 10 minutes. Turn oven off and let biscotti remain in oven until crisp, 30–40 minutes longer.
Remove from oven and transfer biscotti to a rack. Cool completely. Store in an airtight container or plastic zip-top bag for 2–3 weeks.
MAKES ABOUT 32 BISCOTTI.
GINGERSNAP CRINKLES
Turbinado sugar (sometimes called “raw” sugar) adds a sophisticated sparkle and crunch to these spicy favorites. If you cannot find it, regular sugar works just fine as a substitute. Be sure to make these in fall and serve with mugfuls of hot apple cider.
1 (18.25-ounce) package spice cake mix
2 large eggs
1¾ cups frozen whipped topping, thawed
1½ teaspoons ground ginger
½ teaspoon ground cinnamon
1/8 teaspoon ground black pepper
¾ cup turbinado sugar
Place the cake mix, eggs, thawed whipped topping, ginger, cinnamon, and black pepper in a large bowl. Blend for 1–2 minutes with an electric mixer set on medium speed until well blended and all dry ingredients are moistened (dough will be stiff). Refrigerate dough, covered, for 30 minutes.
Preheat oven to 350°F. Position oven rack in middle of oven. Set aside ungreased cookie sheets. Place the turbinado sugar into a small, shallow dish.
Shape dough into 1-inch balls. Roll cookies in sugar to coat. Place 2 inches apart on un-greased cookie sheet.
Bake for 10–12 minutes or until cookies are puffed in appearance and firm at edges (centers will still be slightly soft). Let cookies rest on cookie sheets for 2 minutes (cookies will fall, giving them a cracked appearance). Transfer cookies to wire rack with metal spatula and cool completely.
MAKES ABOUT 60 COOKIES.
GLOREO COOKIES
Think of a favorite sandwich cookie that rhymes with “gloreo” and you’ll know what these yummy treats are all about. The cookies are softer than their store-bought cousins, making for a homey, old-fashioned cookie.
1 (18.25-ounce) package devil’s food cake mix
2 large eggs
6 tablespoons cold water, divided
2 tablespoons vegetable oil
¼ cup unsweetened cocoa powder
1 packet unflavored gelatin
1 cup vegetable shortening
2 teaspoons vanilla extract
1 (16-ounce) package powdered sugar
Preheat oven to 350°F. Position oven rack in upper third of the oven. Spray cookie sheets with nonstick cooking spray.
Place the cake mix, eggs, 2 tablespoons water, and oil in a large bowl. Blend with an electric mixer set on low speed for 1–2 minutes until mixture is blended.
Place the cocoa powder in a small dish. Shape dough into marble-size balls; place 2 inches apart on greased cookie sheets. Dip bottom of a plastic drinking glass into cocoa powder; press to slightly flatten each ball.
Bake for 7–8 minutes, until just set. Remove at once from cookie sheet to paper towels; immediately flatten each cookie with a smooth spatula. Cool completely.
Meanwhile, soften gelatin in remaining 4 tablespoons of cold water in a small heatproof cup. Place cup in a pan of hot water until gelatin is melted and transparent. Cool completely.