Make picture-perfect cookies to give (or eat!) with these delicious recipes from four simple doughs.
This simple dough is perfect for baking unique cutouts for any occasion. We also have a few more creative ways to use this
Cut dough into circles using a 3-inch round cookie cutter. Cut out centers of circles using a 1-inch round cookie cutter.
Bake as directed; let cool completely. Spread about 1 teaspoon raspberry preserves, strawberry jam, or buttercream frosting
between 2 cookies. Dip in Decorating Icing, allowing excess to drip back into bowl. Add pieces of red licorice to resemble
stripes on a life preserver ring. Makes 32 sandwich cookies.
Place 1 cup powdered sugar in medium bowl; gradually add 2 to 3 tablespoons whipping cream, stirring constantly, until icing
reaches an almost pourable consistency. Tint with food coloring, if desired. Makes about 1⁄2 cup.
Substitute 1⁄2 teaspoon coconut extract for vanilla and almond extracts. Stir in 1⁄2 cup finely chopped toasted macadamia
nuts and 1 tablespoon lemon zest. Chill dough 30 minutes. Shape into 1-inch balls. Place 1 inch apart on a parchment paper-lined
baking sheet, and bake, in batches, at 350° for 15 minutes or until lightly browned on bottoms. Transfer to wire racks; let
cool 2 minutes. Place 11⁄2 cups powdered sugar in a bowl, and toss cookies to coat. Let cookies cool completely on wire racks.
Toss in powdered sugar again, coating well. Makes 4 dozen.
We've taken basic lemon bars up a knotch by adding orange juice and zest to make a decadent citrus filling on top of a buttery,
Prepare crust as directed. Omit orange zest and orange and lemon juices. Add 3⁄4 cup or 1 (6-ounce) can pineapple juice and
1⁄2 cup sweetened flaked coconut to egg mixture. Bake as directed. Garnish with toasted coconut, if desired.
Prepare crust as directed. Omit orange zest and orange and lemon juices. Add 3⁄4 cup Key lime juice to egg mixture. Bake as
directed. Garnish with lime zest, if desired.
Use a small scoop for drop cookies, so that they will all be the same size and bake evenly. For these cookies, a 1½-inch-diameter
scoop is ideal.
Omit maple extract, 1⁄4 cup flour, and spices. Add 1⁄4 cup unsweetened cocoa to dry ingredients. Stir in 1 cup semisweet chocolate
morsels and 1 cup dried sweetened cherries. Bake as directed. When cool, drizzle cookies with 1⁄2 cup semisweet chocolate
morsels, melted, if desired. Makes 2 dozen.
Omit maple extract and spices. Add 1 teaspoon instant espresso or coffee powder to butter mixture. Stir 1/2 cup chopped bittersweet
chocolate and 1/2 cup chopped hazelnuts into batter. Bake as directed. Makes 2 dozen.
To prevent a “flat bottom” look on slice-and-bake cookies, rotate dough occasionally while chilling. When cutting, rotate
log a quarter turn after each slice.
Stir 1⁄2 cup crystallized candied ginger, finely chopped, into batter. Cut logs into slices, sprinkle each with sugar, and
arrange 5 slivered almonds in a star design to resemble sand dollars. Slice and bake as directed. Makes about 5 dozen.
Stir 1 cup dried cranberries and 1 cup white chocolate morsels into batter. Slice and bake as directed. Drizzle 6 ounces white
chocolate, melted, over cooled cookies; sprinkle with nonpareils. Let stand until chocolate is firm. Makes about 5 dozen.