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8 In 1 Cookie Dough




Source of Recipe


fooddownunder.com


Recipe Introduction


Just think! You can make eight different sugar cookie variations from this one dough.


List of Ingredients




Basic Cookie Dough
4 cubes butter, softened
1 cup brown sugar
½ cup sugar
2 large eggs
2 tsp vanilla
4 ½ cup flour

Recipe



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 8 x 6" 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.