The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [89]
1/3 cup vegetable shortening
1/3 cup maple syrup
1 large egg
1 cup chopped walnuts
1½ tablespoons sugar
3 tablespoons finely chopped walnuts
1 large egg white, beaten
Preheat oven to 375°F. Spray cookie sheets with nonstick cooking spray.
Combine the cake mix and shortening in a medium bowl with an electric mixer at medium speed until a coarse meal forms. Add the syrup, egg, and the 1 cup of chopped walnuts, mixing on low, until a smooth dough forms.
Shape dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Spray bottom of cup with nonstick cooking spray, then use to flatten dough to 2 inches in diameter.
Combine the sugar and 3 tablespoons finely chopped walnuts in a small bowl. Brush tops of cookies with egg white, then sprinkle with walnut mixture.
Bake for 7–9 minutes or until edges are light golden brown. Cool for 1 minute. Remove to cooling rack.
MAKES 42 COOKIES.
MARBLED CHOCOLATE AND VANILLA COOKIES
With a gorgeous presentation and the rich, classic flavor combination of chocolate and vanilla, these cookies are showstoppers.
1 (18.25-ounce) package white cake mix
2/3 cup vegetable oil, divided
8 tablespoons (1 stick) butter, melted, divided
2 large eggs
3 teaspoons vanilla extract, divided
1 (18.25-ounce) package devil’s food cake mix
1½ cups toasted pecans (or walnuts), divided
Preheat oven to 400°. Position oven rack in middle of oven. Set aside an ungreased cookie sheet.
Place half of the white cake mix in a large bowl along with 1/3 cup oil, 4 tablespoons melted butter, 1 egg, and 1 teaspoon vanilla. Beat with an electric mixer set on medium speed for 1–2 minutes, until blended. Stir in the remaining cake mix and ¾ cup of the nuts.
Place half of the devil’s food cake mix in a second large bowl, along with the remaining 1/3 cup oil, remaining 4 tablespoons melted butter, remaining egg, and remaining 2 teaspoons vanilla extract. Blend with an electric mixer set on medium speed for 1–2 minutes, until blended. Stir in the remaining cake mix and ¾ cup nuts.
Scoop 1 teaspoon of vanilla dough into ball. Scoop 1 teaspoon of chocolate dough into ball. Gently press dough balls together, then roll gently to form one ball. Place balls 2 inches apart on the ungreased cookie sheet.
Bake for 10 minutes or just until cookies begin to brown (be careful not to overbake). Cool cookies on cookie sheets for 2 minutes. Transfer cookies to cooling racks and cool completely. Repeat with remaining chocolate and vanilla dough.
MAKES 72 COOKIES.
Variations:
MOCHA CHIP MARBLE COOKIES: Prepare as directed above but dissolve 1 tablespoon instant espresso or coffee powder in the 1 teaspoon vanilla before adding to the white cake mix and substitute 1½ cups miniature semisweet chocolate chips for the chopped nuts.
LEMON MACADAMIA MARBLE COOKIES: Prepare as directed above but use lemon cake mix in place of devil’s food cake mix, substitute 3 teaspoons grated lemon zest for the vanilla extract, and use roasted, lightly salted chopped macadamia nuts instead of walnuts or pecans.
MEXICAN WEDDING CAKES
Baked to golden perfection, then dunked in powdered sugar, these melt-in-your-mouth treats won’t last more than a few minutes when offered to a crowd. No one will believe they began with a roll of cookie dough.
1 (16.5-ounce) roll refrigerated sugar cookie dough
½ cup all-purpose flour
¾ cup finely chopped pecans or walnuts
½ teaspoon vanilla extract
1 cup powdered sugar
Break up the cookie dough into a large bowl. Sprinkle the flour, nuts, and vanilla over dough. Mix well with fingers until blended. Chill for 20 minutes.
Preheat oven to 350°. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.
Bake for 11–14 minutes or until just set but not brown. Remove from cookie sheets. Cool slightly on cooling rack.
Roll warm cookies in powdered sugar; cool on cooling rack. Roll in powdered sugar again.
MAKES 50 COOKIES.
MILK CHOCOLATE CHERRY BISCOTTI
1 (16.5-ounce) roll refrigerated sugar cookie dough
1/3 cup all-purpose flour