So I turned a bunch of them into cookies! (Possibly not what they had in mind). I started with a Betty Crocker sugar cookie mix leftover from Christmas and just tarted it up with random baking add-ins. Because I used a lot of add-ins (too many?), I ended up with more cookies than cookie sheets. I just let the first pan cool on the porch after the cookies had been removed from it to the cooling racks and then re-used it, parchment and all, for the last batch.
These cookies came out pretty deliciously. I mean, they would have to be at least "okay" as the mix makes them mostly foolproof. The flavors and textures were quite good, although I think I would have preferred almonds to macadamias and a bit of orange zest wouldn't have gone amiss. Still, my coworkers kept telling me how delicious the cookies were, so what do I know?
Cookies for Orderly CupboardsYield: about 32 cookies
- 1 17.5 oz pouch Betty Crocker sugar cookie mix
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 large egg, at room temperature
- ¼ cup sweetened dried cranberries
- ¼ cup crystallized ginger chips
- ⅓ cup dried apricots, chopped small
- ½ cup unsweetened dried flaked coconut, crumbled between your fingers
- 1 cup 60% cacao bittersweet chocolate chips
- 1 cup unsalted raw macadamia nut pieces
- Heat oven to 375°F. Line 2 half sheet pans (13"x18") with baking parchment.
- Place cookie mix, butter, and egg in your stand mixer's bowl. Attach bowl and flat beater to the mixer. Turn to Speed 6 and beat until a soft dough forms. Add in remaining ingredients and continue to beat until combined.
- Drop dough by heaping tablespoonfuls onto prepared cookie sheets, about 2 inches apart.
- Bake 10 to 12 minutes or until edges are golden brown. Cool cookies on pan for 2 minutes then transfer to cooling racks and allow to cool completely.
- Store cookies in a tightly covered container until needed.