The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [96]
MAKES ABOUT 60 COOKIES.
PEANUT BUTTER HONEY BEES
Involve the entire family with this recipe. Even the youngest members of the family can help shape the bee bodies or stick in a few chow mein antennae.
1¾ cups creamy-style peanut butter
½ cup (1 stick) butter, softened
¼ cup honey
1¾ cups powdered sugar
3 cups graham cracker crumbs
½ cup semisweet real chocolate chips
1 teaspoon vegetable shortening
1/3 cup sliced almonds
½ cup chow mein noodles
Line two cookie sheets with wax paper.
Combine the peanut butter and butter in a large bowl. Beat with an electric mixer set on medium speed for 1–2 minutes scraping bowl often, until creamy. Add the honey and powdered sugar; reduce speed to low. Beat for 1–2 minutes until well mixed. Stir in the graham cracker crumbs with a wooden spoon.
Shape rounded tablespoonfuls of mixture into 1½-inch ovals. Place onto prepared cookie sheets.
Combine the chocolate chips and shortening in a small microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving at 10-second intervals, stirring until mixture is melted and smooth. Cool for 2 minutes.
Place chocolate in small plastic zip-top bag. Cut very small tip from one corner of bag. For each honey bee, pipe 3 chocolate stripes crosswise on each oval; insert 2 almond slices in each side for wings. Insert 2 chow mein noodles in head for antenna; insert 1 short chow mein noodle for tail. Dot with chocolate for eyes, if desired.
Refrigerate until firm, about 30 minutes. Store in refrigerator in a tightly covered container.
MAKES ABOUT 50 “BEES.”
Baker’s Note
If dough is too soft, stir in additional powdered sugar, 1 tablespoon at a time, until desired consistency is reached.
PECAN SANDIES
¾ cup (1½ sticks) butter, softened
1 large egg
2 teaspoons vanilla extract
1 (18.25-ounce) package yellow cake mix with pudding in the mix
1¼ cups very finely chopped pecans
½ cup coarse sugar or granulated sugar for rolling
Preheat oven to 375°F. Position oven rack in middle of oven. Set aside ungreased cookie sheets.
Beat the butter, egg, and vanilla extract in a large bowl on high speed for about 1 minute, until blended. Add the cake mix gradually until blended and all dry ingredients are incorporated. Stir in the pecans by hand (dough will be stiff).
Place the sugar in a shallow dish. Shape the dough into 1-inch balls; roll in sugar to coat. Position balls 2 inches apart on ungreased cookie sheets.
Bake for 9–10 minutes or until just set and bottoms are lightly browned. Remove from oven and let cool on cookie sheets 1 minute. Transfer cookies to a wire rack with a metal spatula and cool completely.
MAKES 42 COOKIES.
Variations:
ALMOND SANDIES: Prepare as directed above but substitute finely chopped almonds for the pecans and replace the vanilla extract with ¾ teaspoon almond extract.
PEANUT BRITTLE SANDIES: Prepare as directed above but substitute finely chopped peanuts for the pecans. Just before baking, roll dough balls in toffee baking bits (you will need 1 (10-ounce) package).
PEPPERY PECAN-CHOCOLATE CRACKLES
Take a walk on the spicy side with a kick of cayenne and a dash of cinnamon in these easy chocolate cookies. If you like, add a slick of Chocolate Ganache (see page 362) to cool things down.
1 (18.25-ounce) package devil’s food cake mix
¼ cup unsweetened cocoa powder
1/8 teaspoon cayenne pepper
2 large eggs, lightly beaten
2 tablespoons butter, softened
2 tablespoons milk
1 cup finely chopped pecans
Preheat oven to 375°F. Position oven rack in middle of oven. Set aside ungreased cookie sheet.
Place half of the cake mix in a large bowl along with the cocoa powder, cayenne pepper, eggs, and softened butter. Beat with an electric mixer set on low speed for 1–2 minutes,
until mixture is blended. Stir in remaining cake mix until all dry ingredients are blended (dough