The_Ultimate_Cake_Mix_Cookie_Book_More_Than_375_Delectable_Cookie_Recipes_That_Begin_with_a_Box_of_Cake_Mix

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slightly longer baking time than one sheet.CHECKING FOR DONENESSBake cookies the minimum amount of time, even though the center may lookslightly underbaked. To check cookies for doneness, press down lightly in themiddle to see if it bounces back.Bake sliced cookies until the edges are firm and the bottoms are lightlybrowned. Generally, cookies are done when the edges begin to brown, or whenthey are golden. Every pan bakes differently, depending on the material,thickness, weight, and surface reflection.Remember to open and close the oven door quickly to maintain the properbaking temperature. Most importantly, watch carefully, especially batches ofindividual cookies that bake for very short amounts of time. While a watched potmay never boil, unwatched cookies will likely burn.COOLING COOKIE SHEETS IN BETWEEN BATCHESAlways cool the cookie sheet before baking another batch. A warm pan causesthe dough to melt, which can cause overspreading, deformed cookies, or alteredbaking times. To cool cookie sheets quickly between baking, rinse under coldwater until the sheet is completely cooled. Dry and proceed with the next batchof cookies.COOLING COOKIESMost of the drop and formed cookies in this collection require that the bakedcookies cool on the sheets one or more minutes before removing to a wirecooling rack. This allows the cookies to continue baking (carryover baking) andalso allows delicate or crumbly cookies to set up more firmly before beingmoved.When ready to remove the baked cookies from the cookie sheet, use a widespatula, unless the recipe states other cooling directions. Place cookies in asingle layer on wire racks to cool evenly, so the bottoms don’t get soggy. If thecookie bends or breaks when transferring, wait another minute before trying.
Thoroughly cool cookies before storing them to prevent them from becomingsoggy.QUICK COOKIE SHEET Q&A: WHY DO COOKIES STICK?If cookies stick, it is most likely due to one of the following easily remediedcauses:The cookie sheets were not sufficiently cleaned between uses.SOLUTION: Wash and dry sheets between uses if pieces of cookieremain on sheet, or line the sheets with parchment paper to avoid cleanupaltogether).The cookie sheets were not greased and the recipe called for greasing.SOLUTION: Double-check recipe directions before placing cookies oncookie sheet.The cookies were underbaked.SOLUTION: Return cookies to oven for one or more minutes.The cookies were left on cookie sheets too long before removal.SOLUTION: Remove cookies according to the time directed in recipe.The cookie batter was too warm.SOLUTION: Place batter in refrigerator in between batches. If battergets too warm, chill 15 to 30 minutes.The cookie sheets were warm or hot before baking.SOLUTION: Rinse cookie sheets in cold water between batches.STORING COOKIESOnce cookies are baked, keep them delicious by taking care with their storage.Most importantly, store them in an airtight container for optimal freshness.Sturdier cookies, such as drop cookies, can be placed in a zip-top plastic bag, butmore delicate filled and formed cookies are better off stacked between layers ofwax paper in a plastic container.Bar cookies can be stacked in a container between layers of wax paper orstored in their baking pan. I prefer to cut them first and then place them back inthe pan for easy removal. Cover the top tightly with aluminum foil, wrap, or a
Page 4 and 5: Copyright © 2005, 2011 by Camilla
Page 6 and 7: To Nick, my favorite cookie monster
Page 8 and 9: forewordAs this new edition of The
Page 10 and 11: introductionIt’s always a good ti
Page 12 and 13: advance preparation is needed, set
Page 14 and 15: Metal pastry scraper (the ideal too
Page 16 and 17: cracker crumbs may be used. Look fo
Page 18 and 19: change in heat allows the cocoa but
Page 20 and 21: 1/8 teaspoon cornstarch in a food p
Page 22 and 23: SPICESAll of the recipes in this bo
Page 24 and 25: produce different results, and why,
Page 26 and 27: in this book in a toaster oven. The
Page 28 and 29: 1/4 cup = 1/2 stick = 4 tablespoons
Page 32 and 33: lid. For delicate, crisp cookies, s
Page 34 and 35: Cake Mix WHITECHOCOLATE CHIP COOKIE
Page 36 and 37: 1 1/4 cups mayonnaise (not reduced
Page 38 and 39: PREHEAT OVEN TO 350°FMAKES 4 1/2 D
Page 40 and 41: 1. Place the cake mix, oil, and egg
Page 42 and 43: Old-fashioned oats will produce a m
Page 44 and 45: browned. Cool 5 minutes on sheets,
Page 46 and 47: 1 (18.25-ounce) package white cake
Page 48 and 49: 3. Bake 10 to 13 minutes or until j
Page 50 and 51: Cake Mix DEVIL’S FOODBLACK BEAUTI
Page 52 and 53: These cake-like cookies, with their
Page 54 and 55: VARIATION for Giant Double-Peanut-B
Page 56 and 57: Cake Mix SPICEICED APPLESAUCE-OATME
Page 58 and 59: Cake Mix WHITENO-BAKE PEANUT BUTTER
Page 60 and 61: COOKIE SHEETS, GREASED OR LINED WIT
Page 62 and 63: 2 large eggs1 teaspoon pumpkin pie
Page 64 and 65: Cake Mix WHITEAPRICOT-COCONUT COOKI
Page 66 and 67: 1 (18.25-ounce) package yellow cake
Page 68 and 69: bowl with an electric mixer set on
Page 70 and 71: until blended. Mix in the blueberri
Page 72 and 73: 2. Drop by tablespoonfuls, 2 inches
Page 74 and 75: BANANA SPLIT CRUNCH COOKIESAll the
Page 76 and 77: 1 large egg1 cup candied mixed frui
Page 78 and 79: and chocolate chips with a wooden s
Page 80 and 81:
CARAMEL CHOCOLATE CHIP COOKIESChoco
Page 82 and 83:
transformed by the oven’s heat, r
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COOKIE SHEETS, GREASED OR LINED WIT
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COCONUT, CASHEW, AND WHITE CHOCOLAT
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1/4 cup light olive oil or vegetabl
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oats with a wooden spoon.2. Drop th
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1. Mix the cake mix, melted butter,
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2 teaspoons ground ginger1 teaspoon
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Cake Mix WHITEGRANOLA CHOCOLATE CHU
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DOUBLE-CHOCOLATE OATMEAL JUMBLESWhe
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section of the grocery store, selec
Page 102 and 103:
Icing2 cups confectioners’ sugar1
Page 104 and 105:
VARIATION for Mint Julep CookiesCHO
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Cake Mix WHITEORANGE, CHOCOLATE CHI
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PREHEAT OVEN TO 350°FMAKES 4 DOZEN
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COOKIE SHEETS, GREASED OR LINED WIT
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2 large eggs1 teaspoon vanilla extr
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sheets. Sprinkle tops of cookies wi
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PRALINE COOKIESThis is one great co
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Cake Mix WHITERICOTTA COOKIESSimila
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RUM-RAISIN COOKIESEnhanced with the
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toothsome chewiness, a delicious fo
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It’s difficult not to demolish th
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TIPSY CHOCOLATE CHEWSThese cookies
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MAKES 4 DOZEN COOKIESCOOKIE SHEETS,
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1. Mix the milk and coffee powder i
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Cake Mix WHITEICE CREAM MACAROONSYo
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Here I’ve given chocolate chip co
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Cake Mix WHITEFIBER-WONDERFUL COOKI
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I have an increasing number of frie
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Cake Mix WHITE, CHOCOLATE, DEVIL’
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Cake Mix WHITEORANGE, DATE, AND WAL
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1 (18.25 ounce) package white cake
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speed until blended and smooth. Spr
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1/2 cup (1 stick) butter, softened1
Page 152 and 153:
1 (18.25-ounce) package white cake
Page 154 and 155:
Page 156 and 157:
1 cup (2 sticks) butter, melted3 cu
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1/2 cup sugar1 teaspoon vanilla ext
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2 large eggs2 tablespoons whole or
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1 (18.25-ounce) package devil’s f
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9-INCH SQUARE BAKING PAN, GREASED O
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Cake Mix YELLOWGRAHAM CRACKER BARSH
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Cake Mix WHITETROPICAL PINEAPPLE AN
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Cake Mix WHITEDRIED BLUEBERRY AND L
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of cheesecake and raspberry. Try cu
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Cashews are an oft-overlooked nut i
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MAKES 3 DOZEN BARS13 x 9-INCH BAKIN
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1 1/2 cups packed light brown sugar
Page 180 and 181:
2 teaspoons vanilla extract1 (16-ou
Page 182 and 183:
Page 184 and 185:
about 10 minutes. Rinse with cool w
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Pat evenly into prepared pan.2. Bea
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1 (8-ounce) package cream cheese, s
Page 190 and 191:
Page 192 and 193:
Cake Mix YELLOWBLUEBERRY KUCHEN BAR
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remaining 1/2 cup almonds.3. Bake a
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2. Press dough into prepared pan. I
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bowl with a wooden spoon until blen
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Cake Mix CARROT or SPICECARROT CAKE
Page 202 and 203:
cake mix and use 1 cup miniature se
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into bars.VARIATIONS for Chocolate
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Everyone who loves the combination
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are.PREHEAT OVEN TO 350°FMAKES 3 D
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Surprise your favorite apple aficio
Page 212 and 213:
Page 214 and 215:
PAGE 16)1 (18.25-ounce) package dev
Page 216 and 217:
CHOCOLATE AND SOUR CREAM BARSSurren
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13 x 9-INCH BAKING PAN, GREASED OR
Page 220 and 221:
1 (18.25-ounce) package yellow cake
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2 large eggs1 (14-ounce) can sweete
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1. Mix the cake mix, eggs, 2/3 cup
Page 226 and 227:
1 tablespoon fresh lemon juice1 (12
Page 228 and 229:
good results). The only other items
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coconut.Cake Mix YELLOWMAGIC COOKIE
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minutes until blended. Press into p
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1/2 cup (1 stick) butter1. Mix the
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PEANUT BRITTLE BARSThis satisfying,
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Cake Mix CHOCOLATE or YELLOWPEANUT
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Cake Mix YELLOWPECAN PIE BARSThese
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2. Meanwhile, beat the cream cheese
Page 244 and 245:
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2 tablespoons confectioners’ suga
Page 248 and 249:
Page 250 and 251:
3/4 cup apple butter, divided1 larg
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with electric mixer on medium speed
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1/2 cup (1 stick) butter, melted1/3
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1/2 cup (1 stick) butter, melted3 l
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1 (5-ounce) can (2/3 cup) evaporate
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raisins or dates. Press dough in pa
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High 60 to 90 seconds, stirring aft
Page 264 and 265:
reserved cake mix mixture and sprin
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at least 3 hours before serving. Cu
Page 268 and 269:
Peanut butter and toasted marshmall
Page 270 and 271:
Page 272 and 273:
1 cup salted mixed nuts, roughly ch
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3. Bake 30 to 35 minutes or until f
Page 276 and 277:
MARGARITA BARSSpoil the over-twenty
Page 278 and 279:
a mallet or rolling pin. Open the b
Page 280 and 281:
pistachios with a wooden spoon. Spr
Page 282 and 283:
Cake Mix WHITEHAZELNUT BLONDIESA tr
Page 284 and 285:
13 x 9-INCH BAKING PAN, GREASED OR
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1/3 cup applesauce1/3 cup molasses1
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and chocolate chips.2. Drizzle cond
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Cake Mix CHOCOLATE FUDGEFAVORITE CH
Page 292 and 293:
Cake Mix ANY FLAVORWHIPPERSNAPPERS
Page 294 and 295:
In other words, perfect.PREHEAT OVE
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1/3 cup butter, softened1 large egg
Page 298 and 299:
1/4 cup granulated sugar1. Place th
Page 300 and 301:
until blended (dough will be stiff)
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garnish: chopped, roasted, salted p
Page 304 and 305:
cream cheese frosting. Add 1 teaspo
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sprinkle with raisins or cranberrie
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Cake Mix DEVIL’S FOODCOOKIES-AND-
Page 310 and 311:
NUTTY JAM THUMBPRINTSThumbprint coo
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DOUBLE-LEMON THUMBPRINTSSinking you
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PREHEAT OVEN TO 375°FMAKES 3 1/2 D
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1/4 cup (1/2 stick) butter, softene
Page 318 and 319:
Page 320 and 321:
dark golden. Cool 1 minute on sheet
Page 322 and 323:
Page 324 and 325:
APRICOT-ALMOND BISCOTTIMy afternoon
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CAFÉ BRÛLOT BISCOTTICafé Brûlot
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LEMON POPPY SEED BISCOTTIPoppy seed
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Cake Mix WHITEWHITE CHOCOLATE AND C
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sheet on cooling rack 15 minutes.4.
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Cake Mix BUTTER PECANBUTTER PECAN B
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HAZELNUT BISCOTTIHazelnuts were dif
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dark golden. Cool 1 minute on sheet
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sheet on cooling rack 15 minutes.4.
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3. Bake 12 to 15 minutes or until e
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Even if you’re not an eggnog afic
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CHOCOLATE-WHISKEY WHOOPIESPull out
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CARAMEL LATTE WHOOPIESThe oh-so-pop
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Cake Mix LEMONLEMON BUTTERMILK WHOO
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CHOCOLATE-PEPPERMINT WHOOPIESThese
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Cake Mix SPICEPUMPKIN WHOOPIES WITH
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CHOCOLATE CHIP COOKIE WHOOPIESFor c
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FILLINGCranberries and oranges are
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lemon extract or 1 1/2 teaspoons gr
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to 2 minutes until blended. Mix in
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VARIATION for Fresh Orange Madelein
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1. Place the cake mix, melted butte
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1. Place the cake mix, 1 cup peanut
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1. Mix the cake mix, melted butter,
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3. Cut rolls into 1/4-inch slices w
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cookie sheets. Flatten dough balls
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roll in sugar, then place on ungrea
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LEMON CORNMEAL COOKIESBright with a
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CAPPUCCINO CRINKLESHere old-fashion
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Pure maple syrup is best here, but
Page 388 and 389:
COOKIE SHEETS, UNGREASED OR LINED W
Page 390 and 391:
1. Mix the cake mix, butter, and eg
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3. Cut rolls into 1/4-inch slices w
Page 394 and 395:
cake mix in place of yellow cake mi
Page 396 and 397:
VARIATIONS for Vanilla Chip Cookies
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MACADAMIA-LEMON COOKIESButtery cook
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They are revered for their rich ble
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MAKES 3 1/2 DOZEN COOKIESCOOKIE SHE
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1 large egg1 1/2 cups chopped hazel
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blended.2. Place the sugar in mediu
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sheets, then remove cookies with sp
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Cake Mix LEMONLEMON CRISPIESBright
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Gingerbread SoftiesCrispy Rice and
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Peanut Butter Fudge BarsCake Balls/
Page 416 and 417:
chocolate, and chocolate—every op
Page 418:
about the authorCamilla V. Saulsbur
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The_Ultimate_Cake_Mix_Cookie_Book_More_Than_375_Delectable_Cookie_Recipes_That_Begin_with_a_Box_of_Cake_Mix

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