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One Cookie – Many Ways



This can make a few of many cookies depending on what size and shape you make them. I usually double this recipe when I make it and then divide the dough in half to make 2 different types of cookies. I’ll then roll them in a log about 2 inches in diameter, wrap them in parchment paper or plastic wrap, and freeze them. If I want to bake the entire log, I will pull the log out of the freezer the night before and refrigerate it overnight to defrost, or if I want to bake a few, I will gently slice the frozen dough about ¼ inch thick, with a serrated knife and pop back in the freezer - these are the ultimate slice and bake cookie.

2 sticks butter, room temperature

½ cup granulated sugar

Pinch salt

1 teaspoon vanilla extract

2 large egg yolks

2 cups all-purpose flour

1 egg white

¾ cup sanding sugar or sprinkles

Heat oven to 325. Line 2 half sheet trays with parchment paper.

  • In an electric mixer, using a paddle attachment, cream together the butter, sugar, salt, and vanilla extract until light and fluffy, about 5-7 minutes.

  • Add the egg yolks, 2 at a time. Scrape the butter mixture down off the sides of the bowl and under the paddle with a rubber spatula.

  • Add in the flour all at once and mix on low speed until just combined.

  • Divide the dough in half, and roll each dough into a log, about 2 inches in diameter; wrap in parchment paper or plastic wrap and refrigerate for 1 hour until firm.

  • Remove the dough from the refrigerator and remove the parchment.

  • Brush the egg white on the dough.

  • Place the sanding sugar on a piece of parchment or in a 9 X 13 pan. Roll the dough with the brushed egg white in the sanding sugar, making sure to completely cover the exterior.

  • Slice the dough about ¼ thick and bake until just set, about 8-10 minutes.

  • Remove from the oven and allow to cool.


To make chocolate cookies:

Remove ½ cup flour and add in ½ cup cocoa powder

To make nut cookies: Add ½ cup finely chopped nuts (whatever your favorite is - mine are pistachio or pecan) after adding flour

To make white chocolate macadamia cookies: Add ¼ cup chopped macadamias and ½ cup mini chocolate chips after adding flour

To make Earl Grey: Add 1 tablespoon of loose earl grey tea and 1 teaspoon of lemon zest leaves to the butter/sugar mixture

To make citrus cookies: Add the zest of 1 lemon, 1 orange and 1 lime to the butter/mixture

To make poppy seed: Add 2 tablespoons of poppy seeds to the flour mixture

To make peanut butter or sunflower seed butter: Add ¼ cup nut butter when creaming the butter and sugar

To make matcha: Add 1 tablespoon matcha to the butter/sugar mixture

To make spiced: Use light brown sugar instead of granulated sugar. Add 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground cardamom, and ⅛ teaspoon nutmeg to the flour.

To make lavender: Add 1 ½ teaspoons of crushed dried lavender and ½ teaspoon lemon zest to the butter/sugar mixture

To make cranberry: Add ¼ cup chopped dried cranberries to the batter after adding flour


Options:


To make thumbprint cookies: Roll about 1 tablespoon of dough into a round, place it on the parchment lined tray, and then make an indentation with your thumb. Fill with your favorite jam and bake.

To make sandwich cookies: Roll the dough about ¼ inch thick and use a small cookie cutter, about 2 inches in diameter to cut out the cookies. Place on a parchment lined baking sheet and bake just until firm. Allow to cool completely. Spread about 1 teaspoon of jam, ganache, or Nutella on half of the cookies. Top with remaining cookies.


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