This cookie dough can be used to make a wide variety of cookies for the holidays or anytime. Decorate with M&M’s, sprinkles, drops of jam or anything you desire. Use holiday cookie cutters for fabulous gift baskets for friends and family. This recipe is great for jelly roll cookies or ice box cookies.
- 1 cup (2 sticks) unsalted butter-room temp
- 3/4 cup sugar
- 1/2 tsp. salt
- 2 lg. egg yolks
- 1 tsp. vanilla
- 2 1/4 cups flour
In a large bowl with an electric mixer combine butter, sugar and salt until light and fluffy. Add egg yolks one at a time and blend. Scrape the bowl with a spatula after each addition. Add the vanilla with mixer on low and add flour until just combined.
Wrap in plastic and chill 1 hour. Roll out dough on floured surface 1/8″ thick and use cookie cutters at close intervals to cut cookies out. Decorate as desired or make thumb depression in center and spoon in jam in the depression.
Preheat oven to 350 degrees. For cookie cutouts bake 9 -12 minutes.
For ice box cookies roll dough into a roll and cut with a knife after chilling. Decorate with sprinkles, M&M’s etc. and bake at 350 degrees for 13 to 15 minutes.
Sift 1 1/2 cup confectioner’s sugar into a small bowl. Whisk in 3 to 4 tbl. spoons of milk, water or lemon juice until smooth and thick enough to coat the back of a spoon. If too thick add more liquid. if too thin add more sugar. Coat cooled cookies with the back of a spoon and add sprinkles if desired. You may add different extracts for different flavors.
GINGER BERRY COMPOTE
- 1 bag (1 lb.) frozen mixed berries thawed
- 3 tbl. spoons sugar
- 1 tsp. grated lemon zest
- 1 tsp. minced fresh ginger
In a medium sauce pan combine ingredients and cook over medium heat until berries have softened and released their juices, 10 -12 minutes. Can be served at room temperature or cold.