The Twelve Doughs Of Christmas - Cookie Recipes Using One Basic Mix

Of course I am talking about cookie dough. What did you think I was talking about??


This is a wonderful way to make those Christmas Cookies.   Each recipe of Basic Butter Cookie Dough makes four varieties of cookies  from the following recipes. To make all 12 varieties, prepare the recipe  three times. Thank goodness for my Kitchenaid Mixer.  All the recipes are included in this article. First, you will need to make the Basic Butter Cookie Dough. Then just choose the kind of cookies you want to make and you are good to go.  Your family and friends will love these cookies.  They make great homemade gifts.  Just think of the fun you and your family can have by making these cookies over the holidays.

Homemade is always more frugal and taste better then commercial products. Is there someone on your Christmas list that would love homemade cookies?

The Twelve Doughs of Christmas (Taken from Southern Living 1995)

Basic Butter Cookie Dough

2 cups butter or margarine, softened
1 cup firmly packed brown sugar
1 cup sugar
2 large eggs
7.5 cups all purpose flour
4 tsp baking powder
1 tsp salt
1/4 cup milk
1 TBL vanilla extract

Beat butter at medium speed with an electric mixer until fluffy;
gradually add sugars, beating well. Add eggs, one at a time, beating
after each addition.

Combine flour, baking powder and salt; add to butter mixture alternately
with milk, beginning and ending with flour mixture. Beat at low speed
after each addition until mixture is blended. Stir in vanilla.

Divide dough into 4 equal portions; wrap each portion in plastic wrap
to prevent drying out. Chill. Proceed with cookie instructions of
choice (see below). Yield: 4.5 lbs.

Note: this dough may be frozen, but cookies made from thawed dough may be
dry. To bake Basic Butter Cookie Dough cookies, follow the directions
for Easy Santa Cookies, omitting decorating ingredients.
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Easy Santa Cookies

1/4 Basic Butter Cookie Dough recipe (see above)
Sugar
1 (4.25 oz) tube red decorating frosting
1 (4.25 oz) tube white decorating frosting
1/4 cup (1.5 oz) semisweet chocolate morsels
1/4 cup red cinnamon candies
30 miniature marshmallows
2/3 cup flaked coconut

Shape Basic Butter Cookie Dough into 1-inch balls, and place on lightly
greased cookie sheets. Dip a flat-bottomed glass into sugar, and flatten
balls to 1/4-inch thickness.

Bake at 350 degrees for 10 minutes or until lightly browned. Remove to
wire racks to cool.

Spread red frosting on top portion of cookie to resemble hat; spread
white frosting on lower portion of cookie to resemble beard. Attach 2
chocolate morsels and 1 cinnamon candy with a small amount of frosting
to resemble eyes and nose. Gently press coconut into white frosting.
Press marshmallow onto red frosting to resemble tassel on hat. Yield:
2.5 dozen
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Pinwheels

1/4 Basic Butter Cookie Dough recipe (see above)
1 (1-ounce) square unsweetened chocolate, melted

Divide Basic Butter Cookie Dough in half. Knead chocolate into 1 portion
until well blended.

Roll each portion into a 12- x 9-inch rectangle on wax paper. Invert
chocolate dough onto plain dough; peel off wax paper. Press chocolate
dough firmly onto plain dough with a rolling pin. Roll up, jelly-roll
fashion, starting with long side; cover and chill 1 hour or until
firm.

Cut dough into 1/4-inch slices; place on lightly greased cookie sheets.
Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
Remove to wire racks to cool. Yield: 3.5 dozen.
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Cherry Chocolates

1/4 Basic Butter Cookie Dough recipe (see above)
36 milk chocolate stars (4.5 oz)
18 red candied cherries, cut in half

Press rounded teaspoonfuls of Basic Butter Cookie Dough around chocolate
stars, pinching tops to form peaks. Place cherry halves on peaks. Bake at
350 for 12 minutes or until firm (cookies will be pale). Yield: 3
dozen
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Almond Brickle Treats

1 (7.5 oz) pkg almond brickle chips
1/4 Basic Butter Cookie Dough recipe (see above)
2 cups (12 oz) semisweet chocolate morsels
1/2 cup chopped pecans

Stir or knead almond brickle into Basic Butter Cookie Dough; press into a
lightly greased 15-x10-x1 inch jelly roll pan. Bake at 350 degrees for 14
minutes or until lightly browned..

Sprinkle chocolate morsels on top; cover with aluminum foil and let stand
10 minutes.

Spread melted morsels evenly over surface; sprinkle with pecans and press
gently into chocolate. Cool completely on a wire rack. Cut into 2- x 1-
inch bars. Yield: 6 dozen
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Peanut Butter Shortbread

2/3 cup creamy peanut butter
1/4 Basic Butter Cookie Dough recipe (see previous message)
36 milk chocolate kisses, unwrapped

Knead peanut butter into Basic Butter Cookie Dough until smooth and well
blended.

Shape dough into 1-inch balls, and place on lightly greased cookies
sheets.

Press thumb in center of each ball to make an indentation.

Bake at 350 degrees for 12 minutes or until lightly browned. Immediately
press chocolate kiss in center of each cookie. Remove to wire racks to
cool.

Yield: 3 dozen
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Sugarplum Sticks

1 cup mixed chopped candied fruit
1 cup chopped pecans
1/4 Basic Butter Cookie Dough recipe
Sifted powdered sugar

Knead candied fruit and pecans into Basic Butter Cookie Dough until well
blended.

Shape dough into 2- x 1/2-inch logs, and place on lightly greased cookie
sheets.

Bake at 350 degrees for 12 minutes, or until lightly browned. Roll warm
cookies in powdered sugar; place on wire racks to cool. Yield: about 3
dozen
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Christmas Jammies

1/4 Basic Butter Cookie Dough recipe (see previous message)
1/4 cup seedless raspberry jam

Roll Basic Butter Cookie Dough to 1/8-inch thickness on a lightly floured
surface. Cut with a 2 inch round cutter and place on a lightly greased
baking sheets. Cut center from half of cookies with a 1-inch star-shaped
cutter.

Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Remove
to wire racks to cool.

Spread 1/2 tsp jam on solid cookies; top with cutout cookies. Yield:
about 2 dozen
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Apricot Cookies

2/3 cup apricot preserves, divided
1/4 Basic Butter Cookie Dough recipe (see previous message)
Granulated sugar
1.75 cups sifted powdered sugar
2 TBL butter or margarine, softened
1/2 cup sliced almonds or coconut, toasted

Knead 2 tbs preserves into Basic Butter Cookie Dough.

Shape dough into 1-inch balls; place on lightly greased cookie sheets.
Dip a flat-bottomed glass in granulated sugar; flatten balls to
1/4-inch thickness.

Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Remove
to wire racks to cool.

Combine remaining preserves, 1.75 cups powdered sugar, and butter in a
mixing bowl. Beat at medium speed with an electric mixer until well
blended. Spread over cookies; sprinkle with almonds or coconut.
Yield: 2.5 dozen
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Date Bars

1 (8 oz) pkg chopped dates
1/2 cup sugar
1/2 cup hot water
1 tbs lemon juice
1/4 Basic Butter Cookie Dough recipe (see previous message)

Combine first 4 ingredients in a saucepan; bring to a boil over medium
heat.

Reduce heat and cook 4 to 5 minutes or until thickened, stirring
occasionally. Cool.

Press two-thirds of Basic Butter Cookie Dough into a lightly greased
13-x-9-x-2-inch pan; spread date mixture over dough. Crumble remaining
dough over date mixture.

Bake at 350 degrees for 25 minutes or until browned. Cool completely in
pan on a wire rack. Cut into 2- x 1-inch bars. Yield: 3 dozen
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Lollipop Cookies

1/4 Basic Butter Cookie Dough recipe (see previous message)
12 wooden craft sticks
Assorted candies and sprinkles

Shape Basic Butter cookie Dough into 1.5-inch balls; place on greased
cookie sheets. Dip a flat-bottomed glass into flour, and flatted balls
to 3/8-inch thickness.

Inset a wooden craft stick into each cookie to resemble a lollipop.
Decorate with candies and sprinkles as desired.

Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Cool
completely on cookie sheets. Yield: 1 dozen
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Peppermint Cookies

1/3 cup crushed hard peppermint candy (about 15 candies)
1/4 Basic Butter Cookie Dough recipe
1 (16 oz) container white frosting, divided
2 drops of red liquid food coloring
2 to 3 tsp water

Knead candy into Basic Butter Cookie Dough until well blended. Roll dough
to 1/8-inch thickness on lightly floured surface. Cut with a 2.5-inch
round cutter and place on lightly greased cookie sheets.

Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Remove
to wire racks to cool.

Combine 1/4 cup frosting and food coloring, stirring well. Add enough
water to mixture to reach drizzling consistency. Spread cookies with
white frosting. Immediately drizzle lines of pink frosting across
cookies and carefully draw a wooden pick across lines to create a
pattern. Yield: 2.5 dozen
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Spice Thins

1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 Basic Butter Cookie Dough recipe
2 (2 oz) squares vanilla flavored candy coating, melted
Ground cinnamon

Stir or knead first 3 ingredients into Basic Butter Cookie Dough.
Shape dough into 1-inch balls, and place on lightly greased cookie
sheets.

Dip a flat-bottomed glass into flour and flatten balls to 1/4-inch
thickness.

Bake at 350 degrees for 10 minutes or until lightly browned. Remove to
wire racks to cool.

Drizzle candy coating over cookies; sprinkle with cinnamon. Yield: 2.5
dozen