Holiday Cookie Dough Recipe

Here's a make ahead cookie dough recipe that you can use for a variety of holiday cookies. Recipes are provided courtesy of Taste of Home magazine. http://www.tasteofhome.com/

200 ServingsPrep: 15 min. + chilling Bake: 10 min./batchIngredients


2 cups butter, softened

1 cup sugar

1/4 cup sweetened condensed milk

1 teaspoon Spice Island® Pure Vanilla Extract

4 cups all-purpose flour

1/8 teaspoon salt

Sprinkles, jimmies or colored sugar, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.

Divide dough into five 1-cup portions; shape each into a 10-in.-long roll. Wrap individually in plastic wrap. Refrigerate for 1 hour or until easy to handle, or freeze for up to 3 months. Yield: 5 portions (1 cup each).

To use refrigerated cookie dough: Cut roll into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Decorate with sprinkles, jimmies or colored sugar if desired. Bake at 350° for 7-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

Or, bake according to individual directions for Jolly Santas, Lemon Rope Trees, Magic Stars, Reindeer Bites and Strawberry Tea Cookies (recipes also in Recipe Finder).

To use frozen cookie dough: Thaw in the refrigerator overnight. Bake according to recipe directions. Yield: 200 slice-and-bake cookies.

Other recipes you can make with this base are:

Jolly Santas: http://www.tasteofhome.com/recipes/Jolly-Santas
Lemon Rope Trees: http://www.tasteofhome.com/recipes/Lemon-Rope-Trees
Reindeer Bites: http://www.tasteofhome.com/recipes/Reindeer-Bites
Strawberry Tea Cookies: http://www.tasteofhome.com/recipes/Strawberry-Tea-Cookies
Magic Stars: http://www.tasteofhome.com/recipes/Magic-Stars

They all look delicious!!



Nutrition Facts: 1 cookie equals 76 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 51 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.



Holiday Cookie Dough published in Simple & Delicious November/December 2007, p53

Twelve cookies, one dough recipe

  I didn't realize this, but I'm sure that a lot of you who bake cookies already know this , but just in case, I was browsing and found out that you can make 12 different cookie recipes with one dough mix. I will admit, I'm not a baker, and I always order delicious cookies from a lady named Shirley. YUMMY!! But here are the twelve cookies and you can find the recipes for them here...http://recipes.slides.kaboose.com/99-12-cookies-1-dough

1. Sugar cookies
2. Peanut butter cookies...yum!
3. Candy Pillow cookies
4. Pistachio-Cranberry Biscotti...oh, I would enjoy that one!!
5. Peppermint cookies
6. Lemon Meringue cookies
7. Linzer Bars
8. Chocolate cookies with cherries & marshmallows
9. Orange chocolate chip cookies
10. Toffee candy
11. Triple Ginger cookies
12. Almond cookies...yummy!

So there you have it and they all look soooo good!!

Related articles

• 1 batch of dough, 4 recipes: your holiday cookie shortcut (theglobeandmail.com)
• Give the Gift of Dough: 9 Sweet and Savory Icebox Cookies (thekitchn.com)
• Recipe: No-Bake Oatmeal Coal Cookies (seattletimes.nwsource.com)

Pudding Cookies

1 cup (2 sticks) butter or margarine, softened 1 cup packed brown sugar 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding 2 eggs 1 tsp. baking soda 2 cups flour 1 pkg. (6 squares) BAKER'S White Chocolate, chopped   HEAT oven to 350°F.


BEAT butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until well blended. Add eggs and baking soda; mix well. Gradually add flour, beating after each addition until well blended. Stir in chocolate.

DROP tablespoons of dough, 2 inches apart, onto baking sheets.

BAKE 10 to 12 min. or until edges are lightly browned. Cool 1 min. on baking sheets; remove to wire racks. Cool completely.    

Pecan Snickerdoodles

2-1/2 cups flour 1 cup finely chopped Pecans 2 tsp. cream of tartar 1 tsp. baking soda 1/2 tsp. salt 1 cup (2 sticks) butter or margarine, slightly softened 1-3/4 cups sugar, divided 2 eggs 1 tsp. ground cinnamon


PREHEAT oven to 375°F. Mix flour, pecans, cream of tartar, baking soda and salt in large bowl; set aside.

BEAT butter and 1-1/2 cups of the sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs; beat until well blended. Add dry ingredients; beat on low speed until well mixed. Form dough into 1-inch balls. Mix remaining 1/4 cup sugar and cinnamon. Roll balls in cinnamon sugar. Place 2 inches apart on baking sheets.

BAKE 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Another favorite.          

Mexican Wedding Cookies

1 cup (2 sticks) butter, softened 1 cup powdered sugar, divided 1 tsp. vanilla 2 cups flour 1 cup finely chopped Pecans

PREHEAT oven to 350°F. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended.

SHAPE dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased baking sheets.

BAKE 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies in remaining 1/2 cup powdered sugar until evenly coated; place on wire racks. Cool completely. Store in tightly covered container at room temperature.

These are my favorite cookies at Christmas time.
    

Peanut Blossoms

1/2 cup (1 stick) butter, softened 2/3 cup peanut butter 2/3 cup granulated sugar, divided 1/3 cup firmly packed light brown sugar 1 egg 2 Tbsp. milk 1 tsp. vanilla 1-1/2 cups flour 1/3 cup PLANTERS COCKTAIL Peanuts, finely chopped 1 tsp. baking soda 1/2 tsp. salt 48 foil-wrapped chocolate kisses, unwrapped


PREHEAT oven to 375°F. Beat butter, peanut butter, 1/3 cup of the granulated sugar and the brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, milk and vanilla; beat until well blended. Combine flour, peanuts, baking soda and salt. Gradually add to butter mixture, beating until well blended after each addition.

SHAPE dough into 48 balls, each about 1 inch in diameter; roll in remaining 1/3 cup granulated sugar. Place, 2 inches apart, on ungreased baking sheets.

BAKE 9 to 10 min. or until lightly browned. Immediately press a chocolate piece into center of each cookie. (Cookie will crack slightly around edge.) Cool on baking sheets 1 min. Remove to wire racks; cool completely.             

Holiday Cookie Recipes

   Here are some cookie recipes for those of you who love to bake for the holidays.