DOUGH FOR 30 DIFFERENT KINDS OF COOKIES
Makes about 3 1/2 dozen cookies
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1-cup sugar
1 large egg
3/4 teaspoon pure vanilla extract
In a small bowl, whisk together flour, baking powder, and salt.
In a separate bowl, with an electric mixer, beat the butter and sugar
until light and fluffy. Beat in the egg and vanilla until well
combined.
With the mixer on low speed, beat in the flour mixture until just
combined. Tear off 2 sheets of waxed paper, each about 12-inches.
Spoon half the dough lengthwise down the center of each sheet of
paper forming a strip about 8 inches long. With your hands, roll
each trip into a log about 2 inches wide, and 1 inch thick. Wrap
the logs up in the paper.
Freeze several hours until firm or freeze up to 3 months
To bake: preheat oven to 400. Line 2 baking sheets with
parchment paper. Unwrap frozen dough and with a sharp knife,
slice 1/4-inch thick. Bake until golden around the edges, rotating
baking sheets from top to bottom and front to back. With a wide,
thin metal spatula, remove from baking sheets to wire rack to cool
completely.
1. Ginger Cookies: Add 3/4 teaspoon ground ginger and 1/8
teaspoon dry mustard powder to flour mixture. Beat 2 tablespoons
finely chopped crystallized ginger in to mixture when adding egg.
2. Peanut Cookies: Grind enough peanuts to make 1/3 cup finely
ground. Reduce flour to 1 1/3 cups and stir ground peanuts into
remaining flour mixture. Add 2 tablespoons finely chopped
peanuts when adding egg.
3. Espresso-Almond Cookies: Add 2 teaspoons instant espresso
powder to flour mixture. Reduce sugar to 2/3 cup and add 1/3 cup
packed light brown sugar. Add 1/8 teaspoon almond extract when
adding vanilla. Fold in 1/3 cup sliced almonds after adding flour.
4. Molasses Cookies: Increase flour to 1 3/4 cups, swap in 1/4 cup
packed dark brown sugar for 1/4 cup granulated, and add 3 tbsp
molasses when beating butter and sugar.
5. Citrus Cookies: Beat 2 tablespoons grated lemon, lime or a
combo into mixture when adding egg.
6. Malted Milk Cookies: Add 2 tablespoons malted milk powder to
flour mixture. Add 1/4 cup crushed malted milk balls when adding
egg.
7. Cornmeal-Currant Cookies: Replace 1/3 cup of flour with 1/3
cup finely ground cornmeal. Stir 2 teaspoons grated lemon zest and
1/3 cup currants into mixture after adding flour.
8. Red-Hot Cookies: Finely crush 1/3 cup of red-hot candies and
fold in when adding flour mixture.
9. Spice Cookies: Add 1 teaspoon ground cardamom, 1/2 teaspoon
ground cinnamon, and 1/8 teaspoon allspice to flour mixture.
10. Peanut Butter Chips: Reduce butter to 6 tablespoons. Add 2
tablespoons peanut butter. Fold in 3 tablespoons peanut butter
chips when adding flour mixture.
11. Brown Butter: Melt butter over low heat until lightly browned
and fragrant (do this in a pan that isn’t dark so you can see the
change in color). Chill butter until firm then proceed with recipe
as directed.
12. Toasted Coconut: Toast 1 cup of angel-flake coconut (the
sweetened kind you get in the supermarket in bags) until golden
brown. Grind a little more than half to get 1/3 cup ground and
replace 1/3 cup of the flour with the ground coconut. Fold the
remaining coconut in when adding the egg.
13. Chocolate-Chile Cookies: Remove 3 tablespoons of flour and
replace with 3 tablespoons unsweetened cocoa powder. Add 3/4
teaspoon ancho or chipotle chile powder, and 1/2 teaspoon ground
cinnamon to flour mixture.
14. Granola Cookies: Coarsely shop 1/2 cup of your favorite
granola and stir in when adding flour mixture.
15. Orange-Cranberry: Fold 1 tablespoon finely grated orange
zest and 1/4 cup finely chopped dried cranberries into dough
after adding flour mixture.
16. Black Forest: Beat 2 ounces of melted and cooled semisweet
chocolate into dough after adding egg. Fold in ¼ cup finely
chopped dried cherries after adding flour mixture.
17. White and Dark Chocolate: Remove 3 tablespoons of flour and
replace with 3 tablespoons unsweetened cocoa powder. Reduce
granulated sugar to 3/4 cup and add 1/4 cup packed light brown
sugar. Fold in 1/3 cup chopped white chocolate after adding flour.
18. Double Chocolate: Remove 3 tablespoons of flour and replace
with 3 tablespoons unsweetened cocoa powder. Fold in 1/3-cup
mini chocolate chips after folding in flour.
19. Rocky Road: Beat 1/3-cup marshmallow fluff when beating
butter and sugar. Increase vanilla to 1 teaspoon. Fold in 3 tbsp mini
chocolate chips and 2 tablespoons finely chopped pecans after
folding in flour.
20. Carrot Cookies: Beat 1/2 cup of finely grated carrot into the
mixture when adding egg. Swap in 1/3 cup maple sugar for 1/3 cup
of regular sugar.
21. Pine Nut Cookies: Fold 1/4 cup of pine nuts into dough after
adding flour mixture. Add 1/8 teaspoon almond extract along with
vanilla.
22. Crispy Rice Cookies: Stir 2/3 cup of crisp puffed rice cereal
into mixture when beating in flour mixture.
23. Sesame Cookies: Beat 2 teaspoons dark sesame oil and 3
tablespoons toasted sesame seeds into mixture when adding egg.
24. Apricot-Anise Cookies: Fold in 1 1/2 teaspoons anise seed and
1/4 cup finely chopped dried apricots after adding flour.
25. Cashew Cookies: Reduce butter to 6 tablespoons and add
2 tbsp cashew butter. Add 1/4 teaspoon grated nutmeg to flour
mixture. Fold in 1/3 cup finely chopped salted cashews after
adding flour.
26. Sunflower Seed Cookies: Reduce butter to 6 tbsp and add 2
tbsp sunflower seed butter. Fold 2 tbsp toasted hulled sunflower
seeds and 1 teaspoon grated lemon zest to mixture after adding
flour mixture.
27. Whole-Wheat Cinnamon Sugar Cookies: Replace 2/3 cup of
flour with 2/3-cup whole-wheat pastry flour. Add 1-teaspoon
ground cinnamon to flour mixture. Add 2 tablespoons brown
sugar to sugar and butter mixture.
28. Toasted Oatmeal Cookies: Toast 1 1/2 cups rolled or quick
cooking oats until fragrant and golden brown. Grind 1 cup of the
oats and once ground measure and substitute for an equal amount
of flour. Reduce sugar to 3/4 cup and add 1/4 cup light brown
sugar. Fold remaining 1/2 cup oats into dough after adding flour.
29. Butterscotch Cookies: Reduce sugar to 1/2 cup and add 1/2 cup
packed light brown sugar. Fold in 1/2 cup butterscotch morsels
after adding flour.
30. Tropical Cookies: Fold 1/3 cup finely chopped dried pineapple,
1/4 cup finely chopped dried banana chips, and 2 teaspoons grated
lime zest after adding flour. Enjoy.
(From Santa’s Workshop (Marilyn))
_._,_._,_
Makes about 3 1/2 dozen cookies
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1-cup sugar
1 large egg
3/4 teaspoon pure vanilla extract
In a small bowl, whisk together flour, baking powder, and salt.
In a separate bowl, with an electric mixer, beat the butter and sugar
until light and fluffy. Beat in the egg and vanilla until well
combined.
With the mixer on low speed, beat in the flour mixture until just
combined. Tear off 2 sheets of waxed paper, each about 12-inches.
Spoon half the dough lengthwise down the center of each sheet of
paper forming a strip about 8 inches long. With your hands, roll
each trip into a log about 2 inches wide, and 1 inch thick. Wrap
the logs up in the paper.
Freeze several hours until firm or freeze up to 3 months
To bake: preheat oven to 400. Line 2 baking sheets with
parchment paper. Unwrap frozen dough and with a sharp knife,
slice 1/4-inch thick. Bake until golden around the edges, rotating
baking sheets from top to bottom and front to back. With a wide,
thin metal spatula, remove from baking sheets to wire rack to cool
completely.
1. Ginger Cookies: Add 3/4 teaspoon ground ginger and 1/8
teaspoon dry mustard powder to flour mixture. Beat 2 tablespoons
finely chopped crystallized ginger in to mixture when adding egg.
2. Peanut Cookies: Grind enough peanuts to make 1/3 cup finely
ground. Reduce flour to 1 1/3 cups and stir ground peanuts into
remaining flour mixture. Add 2 tablespoons finely chopped
peanuts when adding egg.
3. Espresso-Almond Cookies: Add 2 teaspoons instant espresso
powder to flour mixture. Reduce sugar to 2/3 cup and add 1/3 cup
packed light brown sugar. Add 1/8 teaspoon almond extract when
adding vanilla. Fold in 1/3 cup sliced almonds after adding flour.
4. Molasses Cookies: Increase flour to 1 3/4 cups, swap in 1/4 cup
packed dark brown sugar for 1/4 cup granulated, and add 3 tbsp
molasses when beating butter and sugar.
5. Citrus Cookies: Beat 2 tablespoons grated lemon, lime or a
combo into mixture when adding egg.
6. Malted Milk Cookies: Add 2 tablespoons malted milk powder to
flour mixture. Add 1/4 cup crushed malted milk balls when adding
egg.
7. Cornmeal-Currant Cookies: Replace 1/3 cup of flour with 1/3
cup finely ground cornmeal. Stir 2 teaspoons grated lemon zest and
1/3 cup currants into mixture after adding flour.
8. Red-Hot Cookies: Finely crush 1/3 cup of red-hot candies and
fold in when adding flour mixture.
9. Spice Cookies: Add 1 teaspoon ground cardamom, 1/2 teaspoon
ground cinnamon, and 1/8 teaspoon allspice to flour mixture.
10. Peanut Butter Chips: Reduce butter to 6 tablespoons. Add 2
tablespoons peanut butter. Fold in 3 tablespoons peanut butter
chips when adding flour mixture.
11. Brown Butter: Melt butter over low heat until lightly browned
and fragrant (do this in a pan that isn’t dark so you can see the
change in color). Chill butter until firm then proceed with recipe
as directed.
12. Toasted Coconut: Toast 1 cup of angel-flake coconut (the
sweetened kind you get in the supermarket in bags) until golden
brown. Grind a little more than half to get 1/3 cup ground and
replace 1/3 cup of the flour with the ground coconut. Fold the
remaining coconut in when adding the egg.
13. Chocolate-Chile Cookies: Remove 3 tablespoons of flour and
replace with 3 tablespoons unsweetened cocoa powder. Add 3/4
teaspoon ancho or chipotle chile powder, and 1/2 teaspoon ground
cinnamon to flour mixture.
14. Granola Cookies: Coarsely shop 1/2 cup of your favorite
granola and stir in when adding flour mixture.
15. Orange-Cranberry: Fold 1 tablespoon finely grated orange
zest and 1/4 cup finely chopped dried cranberries into dough
after adding flour mixture.
16. Black Forest: Beat 2 ounces of melted and cooled semisweet
chocolate into dough after adding egg. Fold in ¼ cup finely
chopped dried cherries after adding flour mixture.
17. White and Dark Chocolate: Remove 3 tablespoons of flour and
replace with 3 tablespoons unsweetened cocoa powder. Reduce
granulated sugar to 3/4 cup and add 1/4 cup packed light brown
sugar. Fold in 1/3 cup chopped white chocolate after adding flour.
18. Double Chocolate: Remove 3 tablespoons of flour and replace
with 3 tablespoons unsweetened cocoa powder. Fold in 1/3-cup
mini chocolate chips after folding in flour.
19. Rocky Road: Beat 1/3-cup marshmallow fluff when beating
butter and sugar. Increase vanilla to 1 teaspoon. Fold in 3 tbsp mini
chocolate chips and 2 tablespoons finely chopped pecans after
folding in flour.
20. Carrot Cookies: Beat 1/2 cup of finely grated carrot into the
mixture when adding egg. Swap in 1/3 cup maple sugar for 1/3 cup
of regular sugar.
21. Pine Nut Cookies: Fold 1/4 cup of pine nuts into dough after
adding flour mixture. Add 1/8 teaspoon almond extract along with
vanilla.
22. Crispy Rice Cookies: Stir 2/3 cup of crisp puffed rice cereal
into mixture when beating in flour mixture.
23. Sesame Cookies: Beat 2 teaspoons dark sesame oil and 3
tablespoons toasted sesame seeds into mixture when adding egg.
24. Apricot-Anise Cookies: Fold in 1 1/2 teaspoons anise seed and
1/4 cup finely chopped dried apricots after adding flour.
25. Cashew Cookies: Reduce butter to 6 tablespoons and add
2 tbsp cashew butter. Add 1/4 teaspoon grated nutmeg to flour
mixture. Fold in 1/3 cup finely chopped salted cashews after
adding flour.
26. Sunflower Seed Cookies: Reduce butter to 6 tbsp and add 2
tbsp sunflower seed butter. Fold 2 tbsp toasted hulled sunflower
seeds and 1 teaspoon grated lemon zest to mixture after adding
flour mixture.
27. Whole-Wheat Cinnamon Sugar Cookies: Replace 2/3 cup of
flour with 2/3-cup whole-wheat pastry flour. Add 1-teaspoon
ground cinnamon to flour mixture. Add 2 tablespoons brown
sugar to sugar and butter mixture.
28. Toasted Oatmeal Cookies: Toast 1 1/2 cups rolled or quick
cooking oats until fragrant and golden brown. Grind 1 cup of the
oats and once ground measure and substitute for an equal amount
of flour. Reduce sugar to 3/4 cup and add 1/4 cup light brown
sugar. Fold remaining 1/2 cup oats into dough after adding flour.
29. Butterscotch Cookies: Reduce sugar to 1/2 cup and add 1/2 cup
packed light brown sugar. Fold in 1/2 cup butterscotch morsels
after adding flour.
30. Tropical Cookies: Fold 1/3 cup finely chopped dried pineapple,
1/4 cup finely chopped dried banana chips, and 2 teaspoons grated
lime zest after adding flour. Enjoy.
(From Santa’s Workshop (Marilyn))
_._,_._,_
