The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [98]
1 (18.25-ounce) package vanilla cake mix
1 cup all-purpose flour
1 tablespoon grated lemon zest
½ cup (1 stick) butter, melted and cooled
2 large eggs
1 1/3 cups shelled natural pistachios
1 recipe Lemon Icing (see page 368)
Preheat oven to 350°F. Position rack in center of oven. Spray cookie sheet with nonstick cooking spray.
Place the cake mix, flour, lemon zest, melted butter, eggs, and pistachios in a large mixing bowl. Blend with an electric mixer set on low speed for 2–3 minutes until well combined, scraping down sides of bowl (dough will be very stiff).
Transfer dough to prepared cookie sheet. With floured hands, shape dough into two 14 x 3-inch rectangles, 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 cookie sheet for 10 minutes.
Cutting on the cookie sheet, use a sharp knife to slice each rectangle into ¾-inch slices on the diagonal. Carefully turn these slices 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.
Prepare Lemon Icing and with a butter knife or small offset spatula spread over one side of each biscotti. Place on wax-paper-lined cookie sheet and refrigerate for at least 30 minutes to set the icing. Store in an airtight container or zip-top bag for 2–3 weeks.
MAKES ABOUT 32 BISCOTTI.
PUMPKIN WHOOPIES WITH CINNAMON FLUFF FILLING
These fluff-filled, hand-held “pies” are festive fun for kids and adults alike. The flavors of pumpkin and cinnamon fit the bill for all sorts of fall festivities from Halloween to hay rides.
1 cup canned pumpkin purée
1/3 cup butter, plus ½ cup (1 stick), softened, divided
1 (18.25-ounce) package spice cake mix
2 large eggs
½ cup milk
1 (8-ounce) package cream cheese, softened
2 cups sifted powdered sugar
½ (7-ounce) jar marshmallow creme
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Preheat oven to 375°F. Position oven rack in middle of oven. Line a cookie sheet with parchment paper or foil (grease foil, if using).
Beat pumpkin and 1/3 cup softened butter in a large mixing bowl with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute. By the heaping tablespoonfuls, drop mounds of batter, 3 inches apart, onto cookie sheet; keep remaining batter chilled.
Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with wax paper between layers to prevent sticking. Store cookies at room temperature for 24 hours.
Beat the remaining ½ cup (1 stick) butter and cream cheese in a medium bowl with an electric mixer set on high until smooth. Add the sifted powdered sugar, marshmallow creme, vanilla extract, and cinnamon; beat until blended and smooth.
Spread about 2 ½ tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours.
MAKES 15 WHOOPIES.
QUARESIMALE (LOADED ALMOND BISCOTTI)
1 (16.5-ounce) roll refrigerated sugar cookie dough
1/3 cup all-purpose flour
1¼ cups whole almonds, lightly toasted, cooled, very coarsely chopped
¾ teaspoons pure almond extract
¾ teaspoon ground cinnamon
Preheat oven to 350°F. Lightly spray a cookie sheet with nonstick cooking spray.
Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the flour, almonds, almond extract, and cinnamon to the cookie dough; mix well with