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roll - Cookie Master Mix + 14 recipes

Source of Recipe

from the joy of cooking recipe book via circus recipes


Recipe Introduction

If you do not have the powdered confectioners sugar, you may put white granulated sugar into a blender/food processor and process until superfine. Using the powdered sugar gives the cookies a lightness and fineness of texture. *Have all the ingredients at room temperature.

List of Ingredients

1 cup unsalted butter, (2 sticks)
1 cup powdered confectioners sugar
1/2 teaspoon salt
1 large egg yolk
1 large whole egg
2 teaspoons vanilla
2 1/2 cups flour

1) Use a large bowl to mix the butter, sugar and salt until very fluffy and well blended.
Add the egg yolk and beat well.
Then add the whole egg and vanilla, mixing well to blend together.
Mix in the flour just until combined.
Divide the dough in half and wrap in plastic wrap.
Refrigerate until firm, for at least 1 hour. (The dough may be refrigerated for up to 2 days, or it may be double wrapped and frozen for up to 1 month.)
To bake:
Place one oven rack in the upper third of the oven and a second one in the lower third of the oven.
Preheat the oven to 375. Line baking sheets with parchment baking paper.
Remove 1 package of the dough from the refrigerator and cut in half. Place the other half back into the refrigerator.
Roll the dough into 1" balls until smooth and place 2" apart on the baking sheets.
Use the bottom of a smooth, flour coated glass to flatten each ball to 1/8" thick.
OR lightly flour your work surface. Roll the dough out to 1/8" thick, sprinkling the surface lightly with flour, as needed to keep the dough from sticking.
Cut into desired shapes and place 1/2" apart on the baking sheets, getting as many shapes as you can out of each sheet as the dough should only be rolled 2 times. Discard any leftover dough after the 2nd rolling.
Or roll the leftover dough into balls and flatten them to the 1/8" thickness for baking.
Bake 2 sheets at time for 6 - 8 minutes, until the cookies are evenly golden brown, rotating the sheets halfway through the cooking time for even browning.
Carefully remove from the baking sheets immediately after baking, to wire racks to let cool.
Decorate cooled cookies, if desired and then transfer to an airtight container.


Recipe

2 through 14 variations:

2) Cornmeal Citrus Cookies:
Follow the master recipe, adding 1 tsp. finely grated lemon or orange zest to the creamed butter, sugar and salt. Substitute 1 c. fine cornmeal for 1 c. of the flour.

3) Chocolate Cinnamon Cookies:
Follow the master recipe, adding 1 ounce of melted and cooled unsweetened chocolate to the creamed butter, sugar and salt. Substitute 1/4 c. unsweetened powdered cocoa for 1/4 c. of the flour, and add 1/4 tsp. ground cinnamon to the flour cocoa mixture.

4) Marble Cookies:
Follow the master recipe, stirring 2 ounces of melted/cooled semi sweet chocolate into 1/4 of the master dough recipe. Divide the chocolate dough into 6 portions and press into the remaining 3/4 of the master dough recipe. Knead the doughs together to create a marbled effect.

5) Lemon Butter Cookies:
Follow the master recipe, adding 2 tsp. of finely grated lemon zest to the creamed butter, sugar and salt.

6) Lemon Poppy Seed Cookies:
Follow the master recipe, adding 2 tsp. of finely grated lemon zest to the creamed butter, sugar and salt, stirring in 2 tbsp. of poppy seeds into the finished dough.

7) Orange Butter Cookies:
Follow the master recipe, adding 1 tsp. of finely grated orange zest to the creamed butter, sugar and salt.

8) Orange Nut Cookies:
Follow the master recipe, adding 1 tsp. of finely grated orange zest and 1 c. powdered or finely ground walnuts, pecans or skinned hazelnuts to the creamed butter, sugar and salt.

9) Coconut Cookies:
Follow the master recipe, stirring 1 c. of flaked sweetened, dried coconut that was toasted into the finished dough.

10) Ginger Cookies:
Follow the master recipe, adding 1 tsp. ground ginger to the flour and stirring 6 tbsp. finely minced candied ginger into the finished dough.

11) Butterscotch Cookies:
Follow the master recipe, substituting 1 c. packed light brown sugar for the other sugar.

12) Peanut Butter Cookies:
Because of the extra fat from the peanut butter, these cookies have a sandier, melt in your mouth texture. Follow the master recipe, creaming 2/3 c. of peanut butter with the butter, sugar and salt.

13) Spice Cookies:
Follow the master recipe, substituting 1 c. packed light brown sugar the other sugar and adding 3/4 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground nutmeg, 1/4 tsp. ground allspice and 1/8 tsp. ground cloves to the flour.

14) Raisin Spice Cookies:
Prepare spice cookies as above, stirring 1/2 c. finely minced raisins or 1/2 c. dried currants into the finished dough.