The_Ultimate_Cake_Mix_Cookie_Book_More_Than_375_Delectable_Cookie_Recipes_That_Begin_with_a_Box_of_Cake_Mix

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lid. For delicate, crisp cookies, store in a sturdy container such as a cookie jar ortin.Lay extra-fragile cookies flat in a wide container with parchment or wax paperbetween the layers. If you have iced or decorated cookies, let them dry beforestoring. (If freezing, freeze on a pan in a single layer, and then carefully stacklayers with wax paper between layers).FREEZING ALREADY-BAKED COOKIESTo enjoy your cookies for several weeks, or even months, freeze them. For bestresults, freeze the cookies as soon as possible after they are completely cooled.Both individual and bar cookies can be frozen with equal success. With eithertype, it is best to frost at a future date when the cookies have been thawed. Placethe cookies in freezer bags or airtight freezer containers for up to 12 months.Double-wrap cookies to prevent them from getting freezer burn or absorbingodors from the freezer. Label the cookies clearly with the name of the cookie andthe date. Cookies can be frosted after thawing at room temperature for 15minutes.SHIPPING COOKIESA care package full of home-baked cookies may be the best gift ever. To ensureperfect delivery, follow my tips below:Biscotti, bar, and drop cookies can best withstand mailing; tender, fragilecookies are apt to crumble when shipped.Line a heavy cardboard box, cookie tin, or empty coffee can withaluminum foil or plastic wrap. Wrap four to six cookies of the same sizetogether in aluminum foil, plastic wrap, or plastic food bags and sealsecurely with tape; repeat until the container is full.Place the heaviest cookies at the bottom of the container and layer thewrapped cookies with bubble wrap or crumpled paper towels. Use eitherof these to line the container. Seal the container with tape.
CHAPTER ONEdrop cookiesDrop cookies are just that, cookies made from spoonfuls of dough droppedonto a cookie sheet, then baked to perfection. Think of chocolate chip, oatmealraisin, and applesauce cookies, and you know drop cookies. Most of my favoritecookies from childhood—and most likely yours, too—fit into this yummycategory. Perhaps it’s because these were the first cookies that I was able to helpmake alongside my mother, from stirring in chocolate chips, raisins, or oats, tospooning up blobs of the delicious dough and plopping them onto cookie sheets.Or maybe it is simply because they are the homiest cookies: uncomplicated,typically lumpy-bumpy, and blissful with a cold glass of milk or a warm mug ofcocoa.Whichever the case, drop cookies are typically the simplest cookies to makeand bake. And when you begin with a box of cake mix, they are that mucheasier. With a short list of ingredients and minimal steps, a range of fresh-fromthe-ovencookies—both classics and exciting new twists—are mere minutesaway.
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 30 and 31: slightly longer baking time than on
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
Page 84 and 85:
COOKIE SHEETS, GREASED OR LINED WIT
Page 86 and 87:
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
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Icing2 cups confectioners’ sugar1
Page 104 and 105:
VARIATION for Mint Julep CookiesCHO
Page 106 and 107:
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
Page 128 and 129:
Page 130 and 131:
MAKES 4 DOZEN COOKIESCOOKIE SHEETS,
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1. Mix the milk and coffee powder i
Page 134 and 135:
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’
Page 144 and 145:
Cake Mix WHITEORANGE, DATE, AND WAL
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1 (18.25 ounce) package white cake
Page 148 and 149:
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
Page 158 and 159:
1/2 cup sugar1 teaspoon vanilla ext
Page 160 and 161:
2 large eggs2 tablespoons whole or
Page 162 and 163:
1 (18.25-ounce) package devil’s f
Page 164 and 165:
9-INCH SQUARE BAKING PAN, GREASED O
Page 166 and 167:
Cake Mix YELLOWGRAHAM CRACKER BARSH
Page 168 and 169:
Cake Mix WHITETROPICAL PINEAPPLE AN
Page 170 and 171:
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
Page 176 and 177:
MAKES 3 DOZEN BARS13 x 9-INCH BAKIN
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1 1/2 cups packed light brown sugar
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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
Page 188 and 189:
1 (8-ounce) package cream cheese, s
Page 190 and 191:
Page 192 and 193:
Cake Mix YELLOWBLUEBERRY KUCHEN BAR
Page 194 and 195:
remaining 1/2 cup almonds.3. Bake a
Page 196 and 197:
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
Page 204 and 205:
into bars.VARIATIONS for Chocolate
Page 206 and 207:
Everyone who loves the combination
Page 208 and 209:
are.PREHEAT OVEN TO 350°FMAKES 3 D
Page 210 and 211:
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
Page 218 and 219:
13 x 9-INCH BAKING PAN, GREASED OR
Page 220 and 221:
1 (18.25-ounce) package yellow cake
Page 222 and 223:
2 large eggs1 (14-ounce) can sweete
Page 224 and 225:
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
Page 230 and 231:
coconut.Cake Mix YELLOWMAGIC COOKIE
Page 232 and 233:
minutes until blended. Press into p
Page 234 and 235:
1/2 cup (1 stick) butter1. Mix the
Page 236 and 237:
PEANUT BRITTLE BARSThis satisfying,
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Cake Mix CHOCOLATE or YELLOWPEANUT
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Cake Mix YELLOWPECAN PIE BARSThese
Page 242 and 243:
2. Meanwhile, beat the cream cheese
Page 244 and 245:
Page 246 and 247:
2 tablespoons confectioners’ suga
Page 248 and 249:
Page 250 and 251:
3/4 cup apple butter, divided1 larg
Page 252 and 253:
with electric mixer on medium speed
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1/2 cup (1 stick) butter, melted1/3
Page 256 and 257:
1/2 cup (1 stick) butter, melted3 l
Page 258 and 259:
1 (5-ounce) can (2/3 cup) evaporate
Page 260 and 261:
raisins or dates. Press dough in pa
Page 262 and 263:
High 60 to 90 seconds, stirring aft
Page 264 and 265:
reserved cake mix mixture and sprin
Page 266 and 267:
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
Page 274 and 275:
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
Page 286 and 287:
1/3 cup applesauce1/3 cup molasses1
Page 288 and 289:
and chocolate chips.2. Drizzle cond
Page 290 and 291:
Cake Mix CHOCOLATE FUDGEFAVORITE CH
Page 292 and 293:
Cake Mix ANY FLAVORWHIPPERSNAPPERS
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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
Page 306 and 307:
sprinkle with raisins or cranberrie
Page 308 and 309:
Cake Mix DEVIL’S FOODCOOKIES-AND-
Page 310 and 311:
NUTTY JAM THUMBPRINTSThumbprint coo
Page 312 and 313:
DOUBLE-LEMON THUMBPRINTSSinking you
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PREHEAT OVEN TO 375°FMAKES 3 1/2 D
Page 316 and 317:
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
Page 326 and 327:
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.
Page 334 and 335:
Cake Mix BUTTER PECANBUTTER PECAN B
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HAZELNUT BISCOTTIHazelnuts were dif
Page 338 and 339:
dark golden. Cool 1 minute on sheet
Page 340 and 341:
sheet on cooling rack 15 minutes.4.
Page 342 and 343:
3. Bake 12 to 15 minutes or until e
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Even if you’re not an eggnog afic
Page 346 and 347:
CHOCOLATE-WHISKEY WHOOPIESPull out
Page 348 and 349:
CARAMEL LATTE WHOOPIESThe oh-so-pop
Page 350 and 351:
Cake Mix LEMONLEMON BUTTERMILK WHOO
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CHOCOLATE-PEPPERMINT WHOOPIESThese
Page 354 and 355:
Cake Mix SPICEPUMPKIN WHOOPIES WITH
Page 356 and 357:
CHOCOLATE CHIP COOKIE WHOOPIESFor c
Page 358 and 359:
FILLINGCranberries and oranges are
Page 360 and 361:
lemon extract or 1 1/2 teaspoons gr
Page 362 and 363:
to 2 minutes until blended. Mix in
Page 364 and 365:
Page 366 and 367:
VARIATION for Fresh Orange Madelein
Page 368 and 369:
1. Place the cake mix, melted butte
Page 370 and 371:
1. Place the cake mix, 1 cup peanut
Page 372 and 373:
1. Mix the cake mix, melted butter,
Page 374 and 375:
3. Cut rolls into 1/4-inch slices w
Page 376 and 377:
cookie sheets. Flatten dough balls
Page 378 and 379:
roll in sugar, then place on ungrea
Page 380 and 381:
LEMON CORNMEAL COOKIESBright with a
Page 382 and 383:
CAPPUCCINO CRINKLESHere old-fashion
Page 384 and 385:
Page 386 and 387:
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
Page 392 and 393:
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
Page 398 and 399:
MACADAMIA-LEMON COOKIESButtery cook
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They are revered for their rich ble
Page 402 and 403:
MAKES 3 1/2 DOZEN COOKIESCOOKIE SHE
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1 large egg1 1/2 cups chopped hazel
Page 406 and 407:
blended.2. Place the sugar in mediu
Page 408 and 409:
sheets, then remove cookies with sp
Page 410 and 411:
Cake Mix LEMONLEMON CRISPIESBright
Page 412 and 413:
Gingerbread SoftiesCrispy Rice and
Page 414 and 415:
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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