The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [85]
1 (8-ounce) package cream cheese, softened
½ cup creamy peanut butter
1 cup powdered sugar
2 teaspoons vanilla extract
1 (16.5-ounce) roll refrigerated chocolate chip cookie dough
1¼ cups honey roasted peanuts, coarsely chopped
Beat the cream cheese, peanut butter, powdered sugar, and vanilla in a large bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour while baking and cooling cookies.
Preheat oven to 350°F. Cut cookie dough into 16 equal slices. Place slices 2 inches apart on ungreased cookie sheets.
Bake for 11–15 minutes until golden at edges and set at centers. Transfer to cooling racks and cool completely.
Spread 1/3 cup cream cheese mixture on bottom of a cooled cookie. Top with another cookie, bottom side down. Press cookies together slightly so filling comes just past edges of cookies. Roll edge of cream cheese mixture in chopped peanuts. Repeat with remaining cookies, filling, and peanuts.
MAKES 8 BIG SANDWICH COOKIES.
JUNGLE CRUNCH CHOCOLATE-CHIP COOKIES
The lumpy-bumpy appearance of these cookies comes courtesy of a heaping handful of chopped banana chips, cashews, toffee baking bits, and chocolate chips. They are guaranteed pleasers.
1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough
½ cup coarsely chopped banana chips
½ cup coarsely chopped lightly salted roasted cashews (or peanuts)
1 cup toffee baking bits
Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the banana chips and cashews; mix well with your fingers 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 toffee bits in a small bowl. Roll dough into 1-inch balls. Roll each ball in toffee bits, pressing gently so that toffee adheres to dough. Place cookies on prepared cookie sheets.
Bake for 10–12 minutes or until just golden at edges. Cool for 2 minutes on cookie sheets. Transfer to wire racks and cool completely.
MAKES 30 COOKIES.
LEMON COCONUT THUMBPRINTS
The combination of citrus and toasted coconut coalesce to create this scrumptious summer cookie, perfect for pairing with long, cold glasses of iced tea or lemonade.
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
¾ cup shredded coconut
½ cup lemon curd (or canned lemon pie filling)
½ cup white chocolate chips
1 teaspoon vegetable shortening
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Cut cookie dough into 12 equal slices. Cut each slice in half. Roll each piece into a ball.
Place coconut into shallow dish; roll balls in coconut, pressing gently so that coconut adheres. Place balls 2 inches apart on cookie sheets.
Bake for 10–12 minutes or until coconut turns light golden. Remove cookies from oven and immediately make a depression in each cookie with thumb or cork; fill each with spoonful of lemon curd or pie filling. Transfer to wire racks and cool completely.
Meanwhile, melt the white chocolate chips with shortening in a small saucepan set over low heat, stirring until melted and smooth. Drizzle over cookies.
MAKES 24 COOKIES.
LEMON CURD TASSIES
A double dose of lemon—both zest in the cookie and a lemon curd filling—means these are must-makes on hot, sultry summer days. For a triple lemon experience, serve with tall glasses of ice-cold lemonade.
¼ cup (½ stick) butter
1 (10-ounce) package miniature marshmallows
1¼ cups jarred lemon curd
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
7 cups crisp rice cereal
Lightly spray the cups of two 12-count muffin tins; set aside.
Melt the butter in a medium saucepan set over low heat. Add the marshmallows; mix to coat. Continue to cook and stir until the marshmallows are completely melted and the mixture is well blended. Remove from heat and stir in the vanilla and lemon zest. Mix in the cereal,