Three-in-One Cookie Stacks
Divide and conquer the cookie quandrum. One dough with extras added makes three different and delicious cookies!
1 cup sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon coconut extract, if desired
1/2 cup flaked coconut
1/2 teaspoon almond extract
3 or 4 drops red food color
1/4 cup chopped maraschino cherries, well drained
1 tablespoon unsweetened baking cocoa
1/2 cup miniature semisweet chocolate chips
Additional sugar
1. Heat oven to 375ºF. In large bowl, mix 1 cup sugar, the butter, vanilla and egg with spoon. Stir in flour, cream of tartar, baking soda and salt. Divide dough into thirds.
2. Mix coconut extract and coconut into one third of dough. Mix almond extract, red food color and cherries into another third of dough. Stir cocoa and miniature chocolate chips into last third of dough.
3. Shape dough by rounded teaspoonfuls into 1-inch balls with floured hands. Place 2 inches apart on ungreased cookie sheet. Flatten each with greased bottom of glass dipped in additional sugar.
4. Bake cookies 7 to 9 minutes or until edges are set. Cool slightly; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
KITCHEN WITCH
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Gingerbread People (Cookie Exchange Quantity)
Cookies
1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
Easy Creamy Frosting
4 cups powdered sugar
1 teaspoon vanilla
About 5 tablespoons half-and-half
1. In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
2. Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
3. Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.
KITCHEN WITCH
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