Basic Butter Cookie Dough Recipe Ingredients 4 sticks (1 pound) salted butter, softened 1 1/3 cups granulated sugar

3 large egg yolks 2 teaspoons vanilla extract 4 2/3 cups all-purpose flour Hardware Large bowl Mixer Step 1: In a large bowl, with an electric mixer set on medium-high speed beat to gether the butter and sugar until light and fluffy. Step 2: Beat in egg yolks, one at a time. Step 3: Beat in vanilla extract. Step 4: Beat in flour gradually until just combined. Makes enough dough to do two of the listed recipes below. This dough can be wrapped and refrigerated for up to 48 hours before using. You can also freeze this dough about 3 weeks ahead of time. Whenever working with butter dough if it should become to soft and sticky, just place it in the freezer for a few minutes until firm again. Raspberry Hazelnut Triangles Cookie Recipe

The raspberry hazelnut triangles cookie recipe is easy to make, and mixing the b utter cookie flavor with raspberry jam is just a heavenly combination! Ingredients 1/2 prepared basic butter cookie dough 1/3 cup seedless raspberry jam 1/2 cup finely chopped hazelnuts Hardware Wax paper Rolling pin Cookie sheets Step 1: Preheat oven to 350 degrees F. Step 2: Roll out dough between two sheets of wax paper into an approximately 14inch square, about 1/8 inch thick. Step 3: Remove top sheet of wax paper and spread raspberry jam across dough. Step 4: Sprinkle with chopped hazelnuts. Step 5: With a knife, cut dough into 2-inch squares, and halve each square diago nally to form triangles. Step 6: Arrange triangles 1/2 inch part on ungreased cookie sheets. Step 7: Bake for 12 minutes or until lightly golden. Let cookies remain on sheet s for 5 minutes before transferring to a cooling surface. Makes 96 cookies. Chocolate Dipped Coconut Sticks Cookie Recipe

The chocolate dipped coconut sticks cookie recipe tastes so good and looks so el egant next to a cup of coffee or tea! Ingredients 2 1/2 cups sweetened flaked coconut, toasted golden and cooled 1/2 prepared basic butter cookie dough, at room temperature 2 cups semisweet chocolate chips Hardware Wax paper Large bowl Medium microwave safe bowl Cookies sheets Mixer Step 1: In a large bowl, mix butter dough and coconut until just combined. Step 2: Halve dough and on 2 pieces of waxed paper pat into 11 x 2 1/2-inch rect angles. Chill dough wrapped in wax paper for about 30 minutes or until firm. Step 3: Preheat oven to 350 degrees F. Step 4: Working with one rectangle of dough at a time, cut dough crosswise into 1/4-inch slices. Step 5: Arrange slices 1 inch apart on ungreased cookie sheets. With a sharp kni fe halve each slice lengthwise forming sticks; separating them slightly with kni fe. Step 6: Bake for 12 minutes or until slightly golden. Leave cookies on sheets fo r 2 minutes before transferring to a cooling surface. Step 7: In a medium microwave safe bowl, melt chocolate on medium-high setting u ntil smooth. Step 8: Gently dip one end of stick into bowl, wiping off excess on rim. Reheat chocolate occasionally if needed to keep thin. Place sticks on wax paper to cool . Makes about 15 dozen cookies. Orange Cranberry Oatmeal Cookie Recipe

The orange cranberry oatmeal cookie recipe has so many flavors going on, all you can say is wow, what a cookie! Ingredients 1 cup dried cranberries 3/4 cup old fashion rolled oats 1 1/2 teaspoons grated orange peel 1/2 prepared basic butter cookie dough, at room temperature About 1/2 cup granulated sugar Hardware Large bowl Medium bowl Small bowl Wax paper Drinking glass Cookies sheets Mixer Step 1: In a medium bowl, soak cranberries for 15 minutes in war water. Drain an

d chop fine; set aside. Step 2: Preheat oven to 350 degrees F. Step 3: In a large bowl, beat cranberries, pats and grated orange peel into basi c butter dough until just combined. Step 4: Place 1/2 cup of granulated sugar in small bowl. Form dough into 1-inch balls and roll in sugar to coat. Arrange balls 2 inches apart on ungreased cooki e sheets. Flatten each ball with drinking glass with bottom wrapped in wax paper to prevent sticking. Step 5: Bake for 12 minutes or until lightly golden. Transfer cookies to cooling surface. Makes 7 dozen cookies. Spiced Icebox Butter Cookie Recipe

The spiced icebox butter cookie recipe blends together a variety of spices, hone y, and citrus icing, resulting in a very special holiday cookie! Ingredients 1/2 prepared basic butter cookie dough, room temperature 3 tablespoons honey 1 tablespoon ground cinnamon 2 teaspoons ground ginger 1 1/2 teaspoons anise seeds, crushed lightly 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg Icing: 1 cup powdered sugar 1 1/2 tablespoons lemon juice Hardware Whisk Large bowl Small bowl Wax paper Cookie sheets Mixer Step 1: In a large bowl, with an electric mixer combine all cookie ingredients. Step 2: Halve dough and on sheets of wax paper form each half into 12-inch log. Chill logs, wrapped in wax paper at least 2 hours or overnight. Step 3: Preheat oven to 350 degrees F. Step 4: With sharp knife cut logs into 1/8-inch slices and arrange 1/2-inch apar t on an ungreased cookie sheet. Step 5: Bake for 12 minutes or until lightly golden brown. Transfer cookies to c ooling surface. Icing: Step 1: In a small bowl, whisk together icing ingredients and transfer to a seal able plastic bag. With scissors cut a 1/8-inch opening in corner of bag. Step 2: Drizzle each cookie with icing and let set to dry. Makes about 10 dozen cookies.

Almond Butter Crisps Recipe

The almond butter crisps recipe results in a delicate cookie, that just melts in your mouth! Ingredients 2 2/3 cups blanched almonds 1/2 cup granulated sugar 1/4 teaspoon salt 1 1/2 teaspoons almond extract 1/2 prepared basic butter cookie dough, room temperature 2 egg whites lightly beaten Hardware Large bowl Small bowl Pastry brush Food processor or blender Wax paper Cookie cutter of choice Rolling pin Cookie sheets Mixer Step 1: Halve 1 cup of almonds and reserve. Step 2: In a food processor or blender grind almonds with sugar and salt until f ine. Step 3: In a large bowl beat almond mixture, almond extract, and basic butter do ugh together until combined. Step 4: Pat dough into a rectangle, wrap in wax paper and chill for at least 1 h our or overnight. Step 5: Preheat oven to 350 degrees F. Step 6: Working with one third of the dough at a time, roll out each piece of do ugh between two sheets of wax paper into a 12 x 9-inch rectangle. Dough should b e just over 1/8-inch thick. Step 7: Using a cookie cutter of choice cut out shapes arranging cookies about 1 /2-inch apart on ungreased cookie sheets. Use all scraps by combining and re-rol ling and cutting into shapes. Step 8: In a small bowl, slightly beat egg whites. Brush each cookie with egg wh ites and press a reserved almond half into the center of each cookie. Step 9: Bake for 10 minutes or until lightly golden brown. Transfer cookies to c ooling surface. Makes about 11 dozen cookies. Spritz Wreaths Recipe

The spritz wreaths recipe is simply using this butter cookie recipe to make pres sed cookies topped with sugar decoration! As simple as this recipe is, it has al ways been my favorite holiday cookie! Ingredients 1/2 prepared basic butter cookie dough, room temperature Egg Wash: 1 egg white, beaten lightly

2 teaspoons water Topping: Green decorating sugar Hardware Small bowl Pastry brush Cookie press with wreath disk Cookie sheets Step 1: Preheat oven to 350 degrees F. Step 2: Pack dough into cookie press fitted with wreath disk. Step 3: Press wreaths out about 1 inch apart onto ungreased cookie sheets. Step 4: In a small bowl, beat egg white and 2 teaspoons of water together. Step 5: Brush each cookie lightly with egg wash and sprinkle with green sugar. Step 6: Bake for 12 minutes or until edges begin to turn golden brown. Let cooki es set on sheet for 2 minutes before transferring to a cooling surface. Makes about 6 dozen cookies. Note: Temperature is the most critical part of making pressed cookies. If the do ugh spreads out to much on the cookie sheet then chill it slightly and try a few more. Keep experimenting until you find the right temperature to make the shape look its best, then work fast. Also, this butter cookie recipe is great for making pressed cookies of any type. Fill free to experiment with other disks and sugars; a few drops of food colori ng also works great. Jelly Bowl Cookie Recipe

The jelly bowl cookie recipe is also known as a thumbprint cookie. These cookies can be filled with any flavored jam, or even chocolate! Ingredients 1/2 prepared basic butter cookie dough, room temperature 3/4 cup favorite jam Hardware Cookie sheets Step 1: Preheat oven to 350 degrees F. Step 2: Form level teaspoons of dough into balls on ungreased cookie sheets. With your thumb make each ball. Step 3: Fill each cookie with about 1/4 teaspoon Step 4: Bake for 12 minutes or until cookies are cookies set for 2 minutes on cookie sheet before ce. Makes 8 dozen cookies. Mocha Butter Balls Recipe and arrange about 1 inch apart an indentation in the center of of your favorite jam. lightly brown round edges. Let transferring to a cooling surfa

The mocha butter balls recipe combines cocoa and espresso to give this cookie a distinctive look and taste! Ingredients 1/2 prepared basic butter cookie dough, room temperature 1/4 cup unsweetened cocoa powder 2 teaspoons instant espresso powder 1 cup finely chopped walnuts Topping: 2 cups powdered sugar Hardware Large bowl Small bowl Cookie sheets Mixer Step 1: Preheat oven to 350 degrees F. Step 2: In a large bowl, with an electric mixer, combine all ingredients except powdered sugar until just combined. Step 3: Form dough into 1-inch balls and arrange 3/4 inch apart on baking sheets . Step 4: Bake for 18 minutes or until cookies are firm and just begin to turn gol den. Let cookies set for 5 minutes. Step 5: Put enough powdered sugar to fill a small bowl. After five minutes of co oling, roll each ball in sugar to coat and place on cooling surface. Makes about 6 dozen balls.