Basic Cookie Dough
1 stick butter (125 mL), softened and cut into small pieces
¼ cup (50 mL) packed brown sugar
1 egg yolk
1 tsp (4 mL) vanilla
¼ tsp (1 mL) salt
1 cup (250 mL) flour
CHOOSE A DOUGH, FILLING & TOPPING
COOKIE FILLING TOPPING CARAMEL Microwave 10 caramel candies and 2 tbsp (30 mL) milk on HIGH 1-1 1/2 minutes, stirring every 30 seconds until melted and smooth. Sprinkle with powdered sugar CANDY CANE Microwave ½ cup (125 mL) semi-sweet or white chocolate morsels on HIGH 1 minute, stirring every 30 seconds or until melted. Sprinkle with crushed candy canes or peppermint candies. HAZELNUT PECAN ¼ cup (50 mL) chocolate hazelnut spread (such as Nutella®) Top with one pecan half. SNOWFLAKE Microwave ½ cup (125 mL) white chocolate morsels on HIGH 1 minutes, stirring every 30 seconds or until melted. Sprinkle with blue sugar crystals. RASPBERRY JAM ¼ cup (50 mL) raspberry jam (or any jam of your choice) Sprinkle with powdered sugar CHOCOLATE CHERRY Microwave ½ cup (125 mL) semi-sweet chocolate morsels on HIGH 1 minute, stirring every 30 seconds or until melted. Top with one maraschino cherry (patted dry) and drizzle with additional melted chocolate. Directions
Preheat oven to 350°F (180°C). Line a
Cookie Sheet with a Reversible Silicone Baking Mat with the small circles facing up.
Process the butter and brown sugar in a
Manual Food Processor until creamy. Add egg yolk and vanilla; process until combined.
Add salt and flour; process until soft dough forms.
Small Scoop, drop 18 level scoops of dough onto small circles on baking mat. Press the back of scoop into the dough to make wells, dipping back of scoop in sugar to prevent sticking. Bake 9-11 minutes (15-17 minutes for Stoneware) or until the edges begin to brown.
Prepare filling and topping (see chart).
Remove the Cookie Sheet from the oven and transfer the cookies to a
Stackable Cooling Rack.
Fill and top cookies. Let stand until filling and topping have set.
servings of cookie
Nutrients per serving:
(average of all cookies-1 cookie per serving): Calories 113, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 25 mg, Carbohydrate 14 g, Protein 1 g, Sodium 83 mg, Fiber 0 g
Baker’s Tip: To make 36 cookies, double the dough, filling and topping ingredients. Prepare dough as directed in Steps 1-3 using a mixing bowl and electric mixer. Bake cookies in two batches.
Make ahead…decorate later! Store cookies covered until you’re ready to decorate. Add different fillings & toppings for a party cookie platter.
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