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A Trio of Cookies - Sliced Cookie Dough

Source of Recipe

From BHG Cookbook “Cookies Cookies Cookies"


Recipe Introduction

Attention busy bakers!! Save time by making a trio of different cookies from one dough.

List of Ingredients

3/4 cup shortening
3/4 cup margarine or butter
4 1/2 cups all-purpose flour
1 1/2 cups sugar
1 egg
3 Tablespoons milk
1 egg yolk
1 1/2 teaspoons vanilla
1/4 teaspoon baking soda
1/4 teaspoon salt


Recipe

In a large mixing bowl beat shortening and margarine or butter with an electric mixer on medium to high speed about 30 seconds or till softened. Add about half of the flour to the shortening mixture. Then add the sugar, whole egg, milk, egg yolk, vanilla, baking soda, and salt. Beat till thoroughly combined, scraping sides of bowl occasionally. Then beat or stir in the remaining flour.

Divide dough into 3 portions. Use dough to make Lemon-Almond Tea Cookies, ChocoCandy Cookies, and Cherry-Pecan Rounds.
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Lemon-Almond Tea Cookies

Pucker up for a sweet-tart taste.

1/3 of a recipe Sliced Cookie Dough (see recipe, above)
2 teaspoons finely shredded lemon peel
1 teaspoon almond extract
1/4 cup margarine or butter
2 cups sifted powdered sugar
1 tablespoon milk
1 teaspoon lemon juice
Few drops almond extract
1/2 cup toasted, sliced almonds

In a medium mixing bowl combine the 1/3 recipe cookie dough, lemon peel, and the 1 teaspoon almond extract. Using a wooden spoon, mix till thoroughly combined.

Shape dough into an 8-inch roll. Wrap in waxed paper or plastic wrap. Chill dough for 4 to 48 hours.

Cut dough into 1/4-inch-thick slices. Place about 2 inches apart onto ungreased cookie sheets. Bake in a 375º oven for 8 to 10 minutes or till edges are firm and bottoms are lightly browned. Remove cookies and cool on wire racks.

.. For frosting, in a small mixing bowl beat the margarine or butter with an electric mixer on medium to high speed about 30 seconds or till softened. Add half of the powdered sugar, beating till combined. Beat in the milk, lemon
juice, and few drops almond extract. Gradually beat in the remaining powdered sugar till frosting is smooth.

Spread about 1 teaspoon of the frosting atop each cookie. Sprinkle with sliced almonds. Makes about 32.

Nutrition information per cookie: 109 calories,
I g protein, 14 g carbohydrate, 6 g fat (1 g saturated), 5 mg cholesterol, 43 mg sodium, 25 mg potassium.
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Choco Candy Cookies

Turn an ordinary occasion into a special one with these festive-looking treats!

1/3 of a recipe Sliced Cookie Dough (see recipe, above)
2 squares (2 ounces) semisweet chocolate, melted and cooled
2 teaspoons milk
Candy-and- milk -chocolate-covered peanuts or almonds

.. In a medium mixing bowl combine the 1/3 recipe cookie dough, melted and cooled chocolate, and milk. Using a wooden spoon, mix till thoroughly combined.

.. Shape dough into an 8-inch roll. Wrap in waxed paper or plastic wrap. Chill dough for 4 to 48 hours.

.. Cut dough into 3/4 -inch-thick slices. Cut each slice into quarters. Shape each quarter into a ball. Place 2 inches apart onto ungreased cookie sheets.

.. Bake in a 375º oven for 8 to 10 minutes or till tops look dry. Immediately press a candy-and milk-chocolate-covered peanut or almond gently and evenly into each cookie. Remove cookies; cool on wire racks. Makes about 48.

Nutrition information per cookie: 55 calories,
1 g protein, 7 g carbohydrate, 3 g fat (0 g saturated), 3 mg cholesterol, 19 mg sodium, 18 mg potassium.
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Cherry Pecan Rounds

To vary the flavor and the appearance, roll the dough in coconut instead of the finely chopped nuts.

1/3 of a recipe Sliced Cookie Dough (see recipe, above)
3/4 cup maraschino cherries, drained and finely chopped
Few drops red food coloring (optional)
1/2 cup finely chopped pecans or walnuts

In a medium mixing bowl combine the 1/3 recipe cookie dough, maraschino cherries, and, if desired, red food coloring. Using a wooden spoon, mix till thoroughly combined.

.. Shape dough into a 10-inch roll. Roll the dough in the finely chopped nuts until coated. Wrap in waxed paper or plastic wrap. Chill for 4 to48 hours.

.. Cut dough into 1/4-inch-thick slices. Place 2 inches apart onto ungreased cookie sheets. Bake in a 375º oven for 8 to 10 minutes or till edges are firm and bottoms are lightly browned. Cool on wire racks. Makes about 36.

Nutrition information per cookie: 102 calories,
1 g protein, 14 g carbohydrate, 5 g fat (I g saturated), 4 mg cholesterol, 38 mg sodium, 34 mg potassium.