Butter Cookies Three Cookies In One Dough Food

BASIC BUTTER COOKIE DOUGH

Steps:

• Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
• In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.

BASIC BUTTER COOKIE DOUGH

Steps:

• In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat until smooth. Beat in flour gradually, beating dough until just combined well.

ONE COOKIE DOUGH, SEVEN POSSIBLE FLAVORS

Steps:

• Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the 1 and 1/2 cups butter and sugars until well combined. Beat in the eggs and vanilla.
• With the mixer on low speed, beat in the flour, baking soda and salt until combined.
• Follow directions for how many different cookie flavors you would like to bake to get the correct mix-in measurements based on number of flavors to equally divided dough ratios. Stir together cookie dough and mix-ins until well combined.
• For all 7 cookie flavors, divide the dough base evenly into seven bowls (1/2 cup plus 1 tablespoon per bowl). Then mix one flavor's mix-ins into each bowl. For the snickerdoodle cookies, combine sugar and cinnamon, stir half into the dough and use the rest to roll the cookie dough balls in before placing them on the baking sheet.
• Use a cookie scoop and scoop dough onto the parchment-lined cookie sheets a few inches apart. For small cookies, scoop 1 tablespoon of dough per cookie (84 small cookies). For medium cookies, scoop 2 tablespoons dough per cookie. (42 medium cookies). For large cookies, scoop 3 tablespoons dough per cookie (21 large cookies).
• Garnish each cookie dough scoop with additional toppings for that flavor, if desired.
• Bake for 8-10 minutes, rotating cookie sheets halfway through, until cookies are starting to crisp around the edges are just set on top. Try not to over-bake them if you want them to be chewy.
• Remove cookies from the oven and let them cool on the cookie sheets for 5 minutes before transferring to a cooling rack to let cool completely.

ALL-IN-ONE COOKIE DOUGH

Steps:

• In a large bowl, using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add yolks, one at a time, scraping the bowl after each addition. Add vanilla. With mixer on low, add flour; mix just until combined. Wrap in plastic; chill until firm, about 1 hour.
• Citrus or Spice: Whisk 1 tablespoon grated lemon, lime, or orange zest (or a combination), or 1 tablespoon pumpkin-pie spice into the flour before adding it to the butter mixture.

BUTTER COOKIES - THREE COOKIES IN ONE DOUGH

Steps:

• Mix eggs, butter, and vanilla.
• Add dry ingredients and stir well.
• For Cutouts: CHILL WELL.
• Roll out for cookie cutters.
• For Jam Centers: Place dough on wax paper.
• Roll into a tube form with the wax paper surrounding it well.
• Place in refrigerator and CHILL WELL.
• When chilled, cut off slices of the tubed dough to make a round cookie.
• You can press a spot in the center for the jam to be placed, or just put a nut there for another alternative.
• For Snow Balls: Before chilling, add 1 1/2 cups walnuts.
• CHILL WELL.
• When chilled, make small 1 inch balls out of dough and roll them in Confectioner's sugar.
• Bake all three types at 400°F for 8-10 minutes.
• The cookies should brown slightly.

HOLIDAY COOKIES: ONE DOUGH, THREE HOLIDAY COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Whisk together the flour, baking powder, salt, and cloves in a small bowl. Beat the butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld beater. Beat in the egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
• Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up in the plastic wrap. Chill dough in the refrigerator for 1 hour.
• Cut 1/2-inch thick slices from the log with a sharp knife and arrange on 2 ungreased large baking sheets, about 1-inch apart.
• For basic sugar cookies, sprinkle generously with coarse sugar and bake for 15 minutes or until lightly browned and slightly puffed.
• Cool on baking sheets for 3 minutes, then transfer with a metal spatula to racks to cool completely.
• For Chocolate and Walnut Cookies:
• Make basic dough according to recipe above, but adding the cocoa powder to the flour mixture and folding in the nuts just after mixing the batter. Bake for 15 minutes and then cool on sheets for 3 minutes before transferring to racks to cool completely.
• For Almond-Orange Cookies:
• Make basic dough according to recipe above, but adding both the orange zest and ground almonds when you add the flour mixture.
• When cookies are formed, make a slight depression in the middle and fill each with about 1 teaspoon marmalade. Top each with a good pinch of sliced almonds. Bake for 20 minutes and then cool on sheets for 3 minutes before transferring to racks to cool completely.

3-INGREDIENT COOKIE BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Add 1/2 cup of the oats to a food processor and pulse until fine crumbs form. Add the cookie butter and egg to a large bowl and whisk until smooth. Fold in the ground oats and the remaining 1/2 cup whole oats until combined. Roll 2 tablespoons of dough into balls and place onto a baking sheet.
• Bake until the cookies are set and just turning golden brown around the edges, 13 to 15 minutes, Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.