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ONE DOUGH = 1 DOZ DIFFERENT COOKIES




Source of Recipe


cilla at rc


List of Ingredients




1 whole egg, plus 1 yolk
1 tsp. vanilla extract
1/4 tsp. salt
2 sticks, unsalted butter (room temperature)
2 1/2 C. all purpose flour


Recipe



Mix egg plus yolk, vanilla and salt in small bowl. Mix butter and sugar in seperate bowl with electric mixer on medium speed until smoth. Add egg mixture on low speed until smooth dough forms. Divide in half. Stir in flavoring of your choice (see below) into each half. Scrape dough onto work surface which has been lined with plastic wrap. With floured hands, form dough into round or square log. Place coating of your choice (nuts, choc. chips, etc. - see below) next to log and using plastic wrap as guide, roll dough into coating all around. Roll up dough in plastic wrap, lightly pressing coating so it adheres. Do same with second log. Set logs in freezer and chill until solid (approx. 30 minutes). Preheat oven to 375º. Unwrap dough, leaving it on plastic wrap. Slice into 1/4 inch thick slices. Place each slice on a cookie sheet sprayed with non-stick spray. Bake until golden brown (12-14 minutes). Cool on wire rack. Makes 6 dozen cookies.


Flavor Variations:

Here are the additions one can add to the cookie dough:

Cherry Almond: Stir in 1/4 tsp almond extract, 1/2 c. dried cherries. Roll in 3/4 c. toasted slivered almonds. Top each cookie with three slivered almonds.

Cardamon Pistachio: Stir in 1/2 tsp. ground cardamon. Roll in 1/c toasted, chopped pistachios. Top each cookie with half a pistachio nut.

Lemon Pistachio: Stir in finely grated lemon zest. Roll in 1/2 c toasted, chopped pistachios. Top each cookie with half a nut.

Banana Peanut: Stir in nothing. Roll in 1/2 c toasted unslated peanuts, chopped. Top each cookie with 1 banana chip.

Chocolate Hazelnut: Stir in 1/2 c. mini chocolate chips. Roll in 1/2 c. toasted hazel nuts, chopped. Top with 3 hazelnut halves.

Lime Coconut: Stir in 1 tsp lime zest. Roll in 3/4 c. toasted coconut. Top with a pinch of coconut.

Ginger Sesame: Stir in 1/2 tsp grd. ginger and 3 Tbs. crystalized giner, minced. Roll in 3/4 c. toasted sesame seeds. Top with crystalized ginger.

Rosemary, PineNuts and Currants: Stir in 1/2 C currants, 2 Tsps. fresh minced rosemary. Roll in 3/4 c. toasted pine nuts. Top with 3 pine nuts.

Cranberry Orange Walnut: Stir in 1/2 tsp fine grated orange zest and 1/2 c. dried cranberries. Roll in 1/2 c. toasted walnuts. Top with nothing.

Orange Pecan: Stir in 1/2 tsp. finely grated orange zest. Roll in 1/2 c. toasted pecans Top with pecan piece.

Cinnamon Cashew: Stir in 1 tsp. cinnamon (leave spice swirls). Roll in 1/2 c. roasted cashews, chopped. Top with cashew halves.

Anise with Pine Nuts: Stir in 1 tsp. anise (use rolling pin to crush into fine powder). Roll in 3/4 c. toasted pine nuts. Top with 3 pine nuts.