Original “Chips Off the Old Box” Cookies
Yield: About 2 1/2 dozen
Ingredients
Directions
Line baking sheets with parchment paper. Adjust oven rack to middle position and preheat oven to 350 degrees.
Combine all ingredients in large bowl of electric mixer. Mix until blended. Drop by rounded teaspoonfuls onto baking sheets about 2K inches apart. Bake 10 minutes or until cookies are set at edges. Remove from oven and keep cookies on sheets 5 minutes. Remove with thin, flexible spatula onto cooling rack.
Nutritional information (per cookie): Calories 170 (69 percent from fat), fat 13g, protein 3.2g, carbohydrates 10.1g, fiber 0.3g, sodium 89mg, calcium 12mg
Bittersweet Chocolate Blackout Cookies
From “Cake Mix Cookies,” by Camilla V. Saulsbury (Cumberland House, $16.95) Yields about 4 dozen cookies.
Ingredients
Directions
Adjust oven rack to middle position and preheat to 350 degrees.
Spray baking sheets with nonstick cooking spray.
In large mixing bowl of electric mixer, combine espresso powder and water, stirring to dissolve. To same bowl add half of cake mix along with butter and egg. Mix on medium-high speed 1-2 minutes, or until blended and smooth. Stir in remaining cake mix and chocolate chunks. Mix until blended.
Drop by teaspoonfuls, 2 inches apart, on prepared baking sheets.
Bake 9-12 minutes or until set at edges and just barely set at center when lightly touched. Cool 1 minute on sheets. Transfer to cooling racks using thin, flexible spatula.
Nutritional information (per cookie): Calories 185 (71 percent from fat), fat 14.5g, protein 3.1g, carbohydrates 11g, fiber 0.3g, sodium 93mg, calcium 14mg
Lemon Buttermilk Bars
From “Cake Mix Cookies,” by Camilla V. Saulsbury (Cumberland House, $16.95) Yields 24 large or 36 small bars.
Ingredients
Directions
Adjust oven rack to middle position and preheat to 350 degrees.
Line 9-by-13-inch baking pan with aluminum foil, leaving enough foil hanging over sides to use as handle for easy removal. Spray foil with nonstick spray.
Reserve 1 cup of cake mix; set aside. In large bowl of electric mixer, combine remaining cake mix, 1 egg, 1/4 cup melted butter. Mix on low speed 1-2 minutes, or until well-blended. Pat mixture into bottom of prepared pan.
In same bowl (no need to wash – it will be fairly clean because crust dough should come off easily), combine remaining 3 eggs, buttermilk, lemon juice, remaining 1/2 cup melted butter, sugar and zest. Mix on low speed until well-blended. Add reserved cake mix, beating 2 minutes on medium speed until mixture is smooth; pour over crust.
Bake 35-38 minutes in preheated oven, or until set and light golden on top. Transfer to wire rack and cool completely. Cut into bars and sift with powdered sugar.
Nutritional information (per small bar): Calories 210 (68 percent from fat), fat 15.8g, protein 6.5g, carbohydrates 11.2g, fiber 0.2g, sodium 85mg, calcium 11mg
