Five Great Holiday Cookie Recipes From One Dough!
One Dough, Many Cookies
This simple and easy to follow cookie dough recipe is the foundation for several different varieties of holiday treats. Look for the types of cookies and individual recipe additions for each of five varieties listed after the basic dough recipe.
You can freeze this dough, well wrapped, for up to a month. If you use an air tight container, you can store it uncooked in the refrigerator for up to three days.
- 3 Cups All-purpose Flour
- 1/3 Cup Cornstarch
- 1 Cup Softened Butter
- 3 oz. Cream Cheese, softened
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 Cup Granulated Sugar
- 1 Whole Egg
- 1 tsp Pure Vanilla Extract
- In a large mixing bowl, mix flour and cornstarch, then set aside for later on the counter.
- In a second large bowl, place the butter and cream cheese and cream together. Next, beat the mixture until fluffy with an electric or battery operated mixer. (You can do this manually, but your arm will be weary by the time you are done.)
- Into the second bowl, place the baking powder, salt, and sugar, then mix together well.
- Beat the egg in a small bowl and add to the sugar mixture; pour in vanilla and beat well.
- Add and beat in as much of the measured flour as you can, using the mixer until the bowl; is full. Next, remove the mixer beaters and add any flour remainder and beat with a wooden spoon.
STRESSED is DESSERTS spelled backwards. So when you're stressed, just grab a couple of cookies.— Priyanka R
Cranberry Walnut Dreams
- Preheat oven to 375° F and use cooking spray to spray a cookie sheet.
- Add ¾ Cup dried cranberries, ¾ Cup chopped walnuts, and ¾ Cup white chocolate chips to the basic dough and mix.
- Drop dough by rounded tablespoonfuls onto the cookie sheet, about 2" apart.
- Bake 120 minutes or until you see the edges of the cookies becoming light brown.
- Remove from oven and let stand one minute to firm up, then remove to a platter or tray.
You can use golden raisins or chopped apricots in this recipe instead of the cranberries for a tasty difference.
The broccoli says 'I look like a small tree', the mushroom says 'I look like an umbrella', the walnut says 'I look like a brain', and the banana says 'Can we please change the subject?'— Zach Manal on Facebook
Maple Sugar Cookies
- Preheat oven and prepare cookie sheet as for the above variety.
- Add 1/2 tsp Maple Extract and 1 Cup chopped Black Walnuts to the basic dough and beat until mixed well.
- Proceed as for the recipe above.
How about some Maple Frosting?
- In a medium bowl, combine 2 Cups powdered sugar, 2 Tablespoons vegetable oil, ¼ Cup maple syrup and ½ tsp maple extract. Beat together well and frost cookies. Add a1/2 of a Maraschino cherry to the top of each one, if you like.
Olive Oil Glazed Lemon Cookies
- Prepare oven and cookie sheet exactly as above recipes.
- To the basic dough, add 1 TBSP fresh chopped rosemary, 1 tsp fresh lemon juice, and 1 TBSP fresh grated lemon zest.
- This time, roll the cookie dough out flat, about 1/4" thick and cut shapes with holiday cookie cutters or even the clean edge of a glass tumbler (oil it to keep from sticking).
- Place shapes on the cookie sheet about 1" apart and bake 10 minutes or until edges begin to brown. Remove from oven and cool completely on cooling racks.
For the glaze:
- In a small bowl, place 1 Cup of confectioner's sugar, add 2 TBSP of your favorite olive oil and stir.
- Add 1 tsp fresh lemon juice and stir once more.
- Begin stirring in small amounts of water, a tsp at a time, until you reach the desired consistency, then glaze the cooled cookies.
- Quickly grate a little fresh lemon zest over the top of the cookies.
Coconut Lime Cookies
- Preheat oven to 350° F and spray cookie sheet with cooking spray.
- To the basic dough recipe, add 1 ½ tsp lime zest (about 2 limes' worth), ¼ cup fresh lime juice, and ½ cup sweetened coconut. Mix together well.
- Make balls of TBSP-sized scoops of the dough and roll each in sugar before placing on the cookie sheet about 2' apart. Bake about 10 minutes or until the edges of the flattened cookies begin to brown.
- Remove from oven and let stand for two minutes to become firm, then remove cookies to cooling racks.
All I really need is love, but a little chocolate now and then doesn't hurt!— Lucy Van Pelt in Peanuts by Charles M. Schulz
"We Must Have Chocolate and Ribbons" Cookies
- Preheat the oven to 350° F and use cooking spray to cover your favorite cookie sheet.
- Begin with the basic cookie dough recipe.
- To the basic dough, add 1 Cup of semisweet chocolate chips and 1/2 Cup of broken ribbon candies found at holiday time in boxes and decorative canisters. Sevigny brand is is made in the USA and the thinnest candies break up more easily and are very colorful. Mix well.
- Form Tablespoon-sized balls of dough on the cookie sheet about 2" apart and bake for 10 minutes or until the dough becomes slightly springy when touched.
- Remove from oven, let stand for two minutes, and place on cooling racks.
- These cookies can be frosted, if desired, with a ribbon candy atop the frosting on each one.
© 2012 Patty Inglish