Forget the messy flour and eggs; thanks to refrigerated cookie dough, these terrific recipes cut your prep time in half. Kristi Michele Crowe of our Test Kitchens helped develop these delectable treats. One taste will have you believing you made them from scratch. -MARION MCGAHEY
Carrot Cake Sandwich Cookies
MAKES 1 DOZEN SANDWICHES
PREP: 15 MIN., BAKE: 18 MIN., COOL: 15 MIN.
2 Tbsp. firmly packed dark brown sugar
½ tsp. ground ginger
½ tsp. ground cinnamon
[fraction one-third] cup raisins
1 (16.5-oz.) package refrigerated sugar cookie dough
Cream Cheese Icing
1. Toss together first 4 ingredients in a large bowl. Stir raisins into carrot mixture.
2. Tear cookie dough into pieces, and stir into carrot mixture until well combined.
3. Drop cookie dough mixture by tablespoonfuls, 2 inches apart, onto lightly greased baking sheets. (Dough should make 24 cookies.)
4. Bake at 350° for 15 to 18 minutes or until edges are crisp. Cool on baking sheets 5 minutes. Remove to wire racks, and cool 10 minutes or until completely cool.
5. Turn half of cookies over, bottom sides up. Spread each with 1 Tbsp. chilled Cream Cheese Icing. Top with remaining cookies, bottom sides down, and press gently to spread filling to edges of cookies.
Note: For testing purposes only, we used Pillsbury Create 'n Bake Sugar refrigerated cookie dough.
Cream Cheese Icing:
MAKES ABOUT 1 CUP
PREP: 10 MIN., CHILL: 30 MIN.
5 oz. cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
½ tsp. fresh lemon juice
¼ tsp. vanilla extract
1. Beat cream cheese and butter at medium speed with an electric mixer until creamy.
2. Add remaining ingredients, beating until smooth. Cover and chill 30 minutes or until spreading consistency.
Peach-Pecan Bars
MAKES 15 BARS
PREP: 10 MIN., BAKE: 43 MIN., COOK: 3 MIN., COOL: 20 MIN.
These bars can be served right out of the oven, but we liked them better after they sat overnight. Store in an airtight container up to five days.
¾ cup chopped pecans
1 (16.5-oz.) package refrigerated sugar cookie dough
1 cup peach preserves
2 tsp. cornstarch
Powdered sugar
1. Place pecans in a single layer in a shallow pan.
2. Bake at 350° for 8 to 10 minutes or until lightly toasted, stirring once after 5 minutes.
3. Divide cookie dough into 3 equal pieces, and press evenly onto bottom of a lightly greased 1 1- ? 7-inch baking dish. Sprinkle evenly with pecans, pressing into dough.
4. Bake at 350° for 25 minutes or until edges are golden brown.
5. Bring peach preserves and cornstarch to a boil in a small saucepan. Boil 1 minute, stirring constantly. Pour preserve mixture evenly over warm crust.
6. Bake at 350° for 8 minutes. Remove pan from oven, and cool on a wire rack 20 minutes. Sprinkle evenly with powdered sugar, and cut into bars. Serve immediately or at room temperature.
Note: For testing purposes only, we used Pillsbury Create 'n Bake Sugar refrigerated cookie dough.
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Source: Southern Living
