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14 In One Cookie

Source of Recipe

recipecircus.com


Recipe Introduction

IF YOU DO NOT HAVE SUPER FINE SUGAR, TAKE REGULAR SUGAR AND PLACE IT IN A FOOD PROCESSOR AND PROCESS.THE SUPERFINE SUGAR GIVES THESE COOKIES A WONDERFULL LIGHTNESS AND FINENESS OF TEXTURE.

List of Ingredients



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HAVE ALL INGREDIENTS AT ROOM TEMPERATURE.

1/2 POUND, 2 STICKS UNSALTED BUTTER

1 CUP SUPER FINE SUGAR

1/2 TEASPOON SALT

1 LARGE EGG YOLK

1 LARGE EGG

2 TEASPOONS VANILLA

2 1/2 CUPS FLOUR







Instructions





Recipe

IN A LARGE BOWL, BEAT ON MEDIUM SPEED UNTIL VERY FLUFFY AND WELL BLENDED THE BUTTER, SUGAR AND SALT. ADD THE EGG YOLK AND BEAT WELL, THEN ADD THE EGG AND VANILLA, MIXING WELL TO BLEND. REDUCE THE SPEED TO LOW AND BEAT IN JUST UNTIL COMBINED THE FLOUR.

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DIVIDE THE DOUGH IN HALF AND WRAP IN PLASTIC. REFRIGERATE UNTIL FIRM, AT LEAST 1 HOUR. ( THE DOUGH CAN BE REFRIGERATED FOR UP TO 2 DAYS OR IT CAN BE DOUBLE WRAPPED AND FROZEN FOR UP TO 1 MONTH).

POSITION A RACK IN THE UPPER THIRD AND ANOTHER IN THE LOWER THIRD OF THE OVEN. PREHEAT THE OVEN TO 375°. REMOVE 1 DISK OF DOUGH FROM THE REFRIGERATOR AND CUT IN HALF. RETURN THE UNUSED PORTION TO THE REFRIGERATOR. EITHER SCOOP THE COOKIE DOUGH INTO 1" BALLS WITH A SMALL ICE CREAM SCOOP AND ROLL EACH BALL BETWEEN YOUR PALMS UNTIL SMOOTH. PLACE THE DOUGH BALLS ON PARCHMENT LINED COOKIE SHEETS, SPACING ABOUT 2" APART. USING THE BOTTOM OF A SMOOTH, FLOURED COATED GLASS, FLATTEN EACH DOUGH BALL TO ABOUT 1/8" THICK. OR, LIGHTLY FLOUR THE WORK SURFACE. ROLL THE DOUGH TO 1/8" THICK, USING AN OFFSET SPATULA TO LOOSEN THE DOUGH. SPRINKLE THE SURFACE LIGHTLY WITH FLOUR AS NEEDED TO KEEP THE DOUGH FROM STICKING. CUT THE DOUGH INTO DESIRED SHAPES. PLACE THE DOUGH SHAPES ON PARCHMENT LINED COOKIE SHEETS, SPACING ABOUT 1/2" APART. GET AS MANY DOUGH SHAPES AS YOU CAN OUT OF EACH SHEET, BECAUSE THE DOUGH SHOULD BE ROLLED ONLY 2 TIMES. DISCARD ANY LEFTOVER DOUGH AFTER THE SECOND ROLLING, OR FORM THE LEFTOVER DOUGH INTO BALLS AND FLATTEN THEM TO ABOUT 1/8" THICK. BAKE, 2 SHEETS AT A TIME UNTIL THE COOKIES ARE EVENLY GOLDEN BROWN, 6 TO 8 MINUTES, ROTATE THE SHEETS HALFWAY THROUGH BAKING FOR EVEN BROWNING. USING A THIN BLADED METAL SPATULA, IMMEDIATELY TRANSFER THE COOKIES TO WIRE RACKS TO COOL AT ROOM TEMPERATURE. DECORATE THE COOLED COOKIES IF DESIRED AND TRANSFER TO AN AIRTIGHT CONTAINER.


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VARIETIES:
CORNMEAL CITRUS COOKIES:
FOLLOW THE MASTER RECIPE, ADDING 1 TEASPOON FINELY GRATED LEMON OR ORANGE ZEST TO THE CREAMED BUTTER, SUGAR AND SALT, AND SUBSTITUTING 1 CUP FINE CORNMEAL FOR 1 CUP OF THE FLOUR.

CHOCOLATE CINNAMON COOKIES:
FOLLOW THE MASTER RECIPE, ADDING 1 OUNCE MELTED AND COOLED UNSWEETENED CHOCOLATE TO THE CREAMED BUTTER, SUGAR AND SALT. SUBSTITUTE 1/4 CUP UNSWEETENED COCOA FOR 1/4 CUP OF THE FLOUR, ADD 1/4 TEASPOON GROUND CINNAMON TO THE FLOUR COCOA MIXTURE.

MARBLE COOKIES:
FOLLOW THE MASTER RECIPE, STIRRING 2 OUNCES MELTED AND COOLED SEMISWEET OR BITTERSWEET CHOCOLATE INTO ONE QURTER OF THE MASTER RECIPE DOUGH. DIVIDE THE CHOCOLATE DOUGH INTO 6 PORTIONS. PRESS INTO THE REMAINING THREE QUARTERS OF THE MASTER RECIPE DOUGH. KNEAD THE DOUGHS TOGETHER TO CREATE A MARBLED EFFECT.

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LEMON BUTTER COOKIES: FOLLOW THE MASTER RECIPE, ADDING 2 TEASPOONS FINELY GRATED LEMON ZEST TO THE CREAMED BUTTER, SUGAR AND SALT.

LEMON POPPY SEED COOKIES:
FOLLOW THE MASTER RECIPE, ADDING 2 TEASPOONS FINELY GRATED LEMON ZEST TO THE CREAMED BUTTER, SUGAR AND SALT, STIRRING IN 2 TABLESPOONS POPPY SEEDS INTO THE FINISHED DOUGH.

ORANGE BUTTER COOKIES:
FOLLOW THE MASTER RECIPE, ADDING 1 TEASPOON FINELY GRATED ORANGE ZEST TO THE CREAMED BUTTER, SUGAR AND SALT.

ORANGE NUT COOKIES:
FOLLOW THE MASTER RECIPE, ADDING 1 TEASPOON FINELY GRATED ORANGE ZEST AND 1 CUP FINELY GROUND WALNUTS, PECANS, OR SKINNED HAZELNUTS TO THE CREAMED BUTTER, SUGAR AND SALT.

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COCONUT COOKIES:
FOLLOW THE MASTER RECIPE, STIRRING 1 CUP FLAKED SWEETENED DRIED COCONUT THAT WAS TOASTED. INTO THE FINISHED DOUGH.

GINGER COOKIES:
FOLLOW THE MASTER RECIPE, ADDING 1 TEASPOON GROUND GINGER TO THE FLOUR AND STIRRING 6 TABLESPOONS FINELY MINCED CANDIED GINGER INTO THE FINISHED DOUGH.

BUTTERSCOTCH COOKIES:
FOLLOW THE MASTER RECIPE, SUBSTITUTING 1 CUP PACKED LIGHT BROWN SUGAR FOR THE REGULAR SUGAR.

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 CUPS PEANUT BUTTER WITH THE BUTTER, SUGAR AND SALT.

SPICE COOKIES:
FOLLOW THE MASTER RECIPE, SUBSTITUTING 1 CUP PACKED LIGHT BROWN SUGAR FOR THE REGULAR SUGAR AND ADDING 3/4 TEASPOONS GROUND CINNAMON, 1/2 TEASPOON GROUND GINGER, 1/4 TEASPOON GROUND NUTMEG, 1/4 TEASPOON GROUND ALLSPICE AND 1/8 TEASPOON GROUND CLOVES TO THE FLOUR.

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RAISIN SPICE COOKIES:
PREPARE SPICE COOKIES AS ABOVE, STIRRING 1/2 CUP FINELY MINCED RAISINS OR 1/2 CUP DRIED CURRANTS INTO THE FINISHED DOUGH