So. Here we are. Twelve Days of Cookies. I thought after 48 cookie recipes (linked below) plus 12 for crackers (here) over the years, I was out of ideas. And I was, for a while. This year has been crazy busy and all my creative recipe brain space has been consumed with work projects but somehow, in a corner of my notebook, I’ve been scribbling cookie ideas here and there. Apparently, the idea portion of my brain takes a break and come back strong. So once again, here we are. A brand new set of Twelve Days of Cookies. Buckle up.
If you’ve played along in the past, you know the drill. If you’re new to this game, we start with one good, solid butter cookie dough and divide it into four, maybe eight, maybe only two pieces. Maybe even something in between. Then you add various things to those blocks of dough – brown sugar, cocoa, nuts, chocolate; all kinds of things – then roll, press, fill and cut to turn them into different cookies. Turning one basic dough into several completely different cookies is the solution to alleviating your holiday baking stress. Works remarkably well unless you try and bang out all 12 cookies the Monday before Thanksgiving like me. That brings a certain amount of aggravation into your life but is do-able if you have to. Sometimes you do what you have to do.
I did a recap a few years back on how to think about your selections and getting organized here and below is the basic dough recipe that starts every cookie. Make a batch or two to start and every other day until Christmas, I’ll throw a new cookie recipe at you in a few different batch sizes. There are a few bars this year, that workhorse of easy holiday baking. A filled cookie, some shortbread. Some are easy, some more involved. Plus don’t forget about the archive of years past – 48 other options to peruse. It’s a choose your own cookie adventure.
12 Days of Cookies from years past:
Basic Butter Cookie Dough: (see below)
Fruity: Jam Thumbprints, Jam Streusel Tarts, Raspberry Linzer Squares, Lemon Poppyseed Buttons, Orange Sesame Crisps, Cranberry Pistachio Coins, Almond Raspberry Strips, Orange Sandwich Cookies, Apricot Rosemary Shortbread, Coconut Lime Sticks, Bourbon Glazed Fruitcake Buttons, Lemon Cornmeal Biscotti, Blueberry Lime Buttons, Date Swirls
Nutty: Mexican Wedding Cookies, Russian Tea Cakes, Pecan Tassies, Maple Black Walnut Cookies, PB&J Sandwich Cookies, Pecan Triangles,
Spiced: Cinnamon Sugar Pinwheels, Candied Ginger Spice Buttons, Cardamom Rose Coins, Brown Sugar Wafers with Lemon Lavender Glaze
Chocolate: Basic Chocolate Butter Cookie Dough, Mexican Chocolate Crinkles, Chocolate Cocoa Nib Wafers,Raspberry Chocolate Drops, Chocolate Hazelnut Buttons, Dark Mocha Sandwich Cookies, Espresso Crinkles, Cranberry Cocoa Nib Wafers, Chocolate Dulce de Leche Sandwich Cookies, Chocolate Lebkuchen, Fudge Tarts, Chocolate Marzipan Drops, Chocolate Coconut Bullseyes, Chocolate Peanut Butter Sandwich Cookies, Chocolate Almond Crescents, Chocolate Covered Cherry Cookies
Bars: Rum Butter Bars, Peppermint Brownie Bars, Banana Walnut Bars, Chocolate Banana Petit Fours
Holiday Classics: Cream Cheese Wreaths, Classic Molasses Cookies, Peppermint Candy Canes, Andes Mint Chip Cookies, Holiday Mallomars
BASIC BUTTER COOKIE DOUGH
Makes dough for 2 or 4 or 8 batches of cookies
Vanilla has come down in price from years past (thank god) but if it’s still out of your price range, raid the liquor cabinet. I’ve used bourbon and dark rum as decent substitutions.
1 pound unsalted butter, softened (4 sticks)
1 1/3 cups sugar
1 teaspoon kosher salt
3 large egg yolks
2 teaspoons pure vanilla extract
4 ¾ cups unbleached all-purpose flour
- In a standing mixture fitted with the paddle attachment, cream the butter, sugar and salt until light and fluffy, about 3-4 minutes.
- Scrape the bowl and with the mixer running on medium-low, add the yolks one at a time, then the vanilla and beat until incorporated. Scrape the bowl.
- With the mixer on low, gradually mix in the flour until combined. Scrape a final time and turn the dough onto a work surface and gently knead to incorporate all remaining flour.
- Divide the dough into two, four or eight equal pieces (a scale is ideal here) and use as is for a delicious butter cookie or proceed with one or several of the variations that will follow in the next twelve posts (or the forty-eight posts from year’s past).
Tips:
- Dough can be made ahead and refrigerated, tightly wrapped, for 3 days or frozen for up to 2 months. Let return to room temperature before continuing.
- If using salted butter rather than unsalted, decrease the salt in the recipe to ¾ teaspoon.
STRESSCAKE 