Re: Rsn Cookie Exchange!
8 IN 1 COOKIE DOUGH
Basic Cookie Dough
4 cubes butter -- softened
1 cup brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons vanilla
4 1/2 cups flour
In large bowl, beat all but flour until fluffy. Gradually add flour until well blended.
VANILLA DOUGH: Take half the dough out of the mixer and divide that into quarters. Roll one of the quarters into a ball. flatten slightly, wrap and refrigerate. Keep 3 of the quarters out to work with after preparing chocolate dough.
CHOCOLATE DOUGH: To dough left in mixer, mix in 1/4 cup cocoa powder and 1/2 tsp. vanilla. Divide chocolate dough into quarters. Keep 3 pieces at room temperature, ready to shape.
CHOCOLATE-COFFEE DOUGH: To remaining quarter, add 2 tsp. instant coffee powder and mix well. Flatten slightly, wrap and refrigerate. Keep 3 remaining quarters out. Complete each batch of cookies as directed below.
Apricot-Pecan Cookies
1/4 teaspoon ground cardamom
8 small dried apricots finely chopped -- or 6 large
1 portion 8 in 1 cookie dough -- vanilla
Mix cardamom and apricots into dough. Roll dough into an 8" log and slice into 16 pieces. Roll each piece into a ball and coat with chopped pecans. Put balls on ungreased cookie sheet(s) 1" apart. Bake @ 350` for 12 to 14 minutes, until bottoms are browned. Remove to a wire rack to cool.
Butter Horns
2 tablespoons sugar
1/8 cup walnuts
1/4 teaspoon cinnamon
1 portion 8 in 1 cookie dough -- vanilla
Process sugar, nuts and cinnamon in food processor until nuts are finely chopped. Roll dough on lightly floured surface into a 10" circle. Cut 16 wedges and sprinkle with nut mixture, leaving a 1" border all around. Slide out 1 wedge at a time, roll up from wide edge to point. Put on ungreased cookie sheet(s) and curve each into a crescent. Bake @ 350` for 10 to 12 minutes, until golden. Remove to wire rack to cool.
Chocolate Peanut Butter Cookies
1/4 cup peanut butter chips
1 portion 8 in 1 Cookie Dough -- chocolate
1 tablespoon cocoa powder -- mixed with
1 tablespoon powdered sugar
Mix chips thoroughly into dough. Roll into an 8" log and slice into 16 pieces. Roll each piece into a ball, flatten slightly and put on ungreased cookie sheet(s) 1" apart. Bake @ 350` for 10 to 12 minutes, until tops look dry. Remove to a wire rack and dust with cocoa sugar while still warm.
Espresso Crisps
1 portion 8 in 1 Cookie Dough -- chocolate/coffee
1/4 cup sugar -- mixed with
1 teaspoon cinnamon
Roll dough into a 8x6" rectangle on a lightly floured surface. Slice into 4 - 1 1/2" wide strips and cut each into 10 triangles. Put on ungreased cookie sheet(s) 1" apart. Bake @ 350` for 8 to 10 minutes, until tops look dry. Remove to a wire rack. Sprinkle with sugar/cinnamon mixture while still warm.
Hugs And Kisses Cookies
1 portion 8 in 1 Cookie Dough -- chocolate
12 pieces chocolate kisses or hugs candies -- unwrapped
Roll dough into an 8" log and slice into 12 pieces. Roll each piece into a ball. Put on ungreased cookie sheet 1" apart. Bake @ 350` for 10 to 12 minutes, until tops are slightly cracked. Immediately push a candy into center of each. Remove to a wire rack to coat.
Jam Thumbprints
1 portion 8 in 1 cookie dough -- vanilla
32 slices almonds
1/3 cup raspberry jam
Roll dough into an 8" log. Slice into 16 pieces. Roll each piece into a ball and put on ungreased cookie sheet(s) 1" apart. Make an indentation in top of each. Put 2 slice almonds in each indentation, overlapping each other. Refrigerate at least 30 minutes before baking. Bake @ 350` 10 to 12 minutes. Cool 2 minutes on cookie sheet(s), then transfer to a wire rack to cool completely. Dab a scant 1/2 tsp. jam in each indentation.
Oatmeal Peanut Butter Cookies
1/2 cup old fashion or quick oats -- uncooked
1/4 cup raisins
1/4 cup creamy peanut butter
1 portion 8 in 1 Cookie Dough -- Vanilla
Mix ingredients thoroughly into dough. Roll into an 8" log and slice into 16 pieces. Roll each round into a ball and put on ungreased cookie sheet(s) 1" apart. Flatten each with a fork, making crisscross marks. Bake @ 350` for 10 to 12 minutes, or until golden on bottom. Remove to a wire rack to cool.
White-Chocolate Chunk Cookies
1/4 cup vanilla chips -- or 1 1/2 ounce bar
1/4 cup sliced almonds -- toasted
1 portion 8 in 1 Cookie Dough -- Chocolate
Mix ingredients thoroughly into dough. Roll into an 8" log and slice into 16 pieces. Roll each piece into a ball, flatten slightly and put on ungreased cookie sheet(s) 1" apart. Bake @ 350` for 10 to 12 minutes, until brown on bottom. Remove to a wire rack to cool.
|