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colleenmomof2

11 Additional Holiday Butter Cookie Dough Variations

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Joined: Jun 15, 2006

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Posted to Thread #30538 at 1:46 pm on Oct 9, 2018

CHOCOLATE BUTTER COOKIE DOUGH
Follow the Master Recipe, adding 1 ounce each melted unsweetened and semisweet chocolates after sugar has been creamed with butter and shortening.
Suggested shapes: Pinwheels with butter cookie dough; classic cut-outs garnished with icing or melted white chocolate; Linzer cookies filled with apricot or raspberry preserves; crescents coated with confectioners’ sugar.

NUT BUTTER COOKIE DOUGH
Follow the Master Recipe, adding 1 cup toasted, cooled, and finely chopped walnuts, pecans, hazelnuts, or almonds after the dry ingredients are almost incorporated. If using walnuts, pecans, or hazelnuts, add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg to the dry ingredients. If using almonds, reduce vanilla to 3/4 teaspoon and add 3/4 teaspoon almond extract.
Suggested shapes: Linzer cookies or Viennese crescents; simple cut-outs; mock thumbprints.

CITRUS BUTTER COOKIE DOUGH
Citrus oils are available at candy-making supply stores or though specialty mail order (see Where to Shop).
Follow Master Recipe; reduce vanilla to 1/4 teaspoon and add 1/4 teaspoon each orange oil, lemon oil, and citric acid to the egg yolk mixture. After the sugar has been creamed with the butter and shortening, add 1 tablespoon each orange, lemon, and lime zest, minced fine.
Suggested Shapes: Classic cut-outs; citrus pinwheels.

SPICE BUTTER COOKIE DOUGH
Follow Master Recipe; reduce baking powder to 1 1/2 teaspoons and add 1/2 teaspoon baking soda. To the dry ingredients add: 3/4 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon all-spice, 1/4 teaspoon ginger, 1/8 teaspoon mace, and a tiny pinch nutmeg. Substitute 1 cup brown sugar for the white sugar and add 2 tablespoons molasses when creaming the sugar with the butter and shortening. Reduce light cream from 3 tablespoons to 2 tablespoons.
Suggested shapes: Gingerbread men; classic cut-outs, Linzer cookies filled with lemon curd.

MINCEMEAT OR JAM TURNOVERS - Makes about 4 dozen
Follow recipe for one of the butter cookie doughs. Working with 1/4 of the dough at a time, roll about 1/8-inch thick. Using a 3-inch round cookie cutter, cut dough rounds. Transfer rounds to prepared cookie sheet. Fill the center of each with a scant 1/2 teaspoon of prepared mincemeat, jam, or apricot or prune butter. Fold in half; crimp edges with a fork. Turn corners up and around so that they come within 1/2-inch of meeting. Arrange shaped cookies about 1 1/2-inches apart. Bake at 375 degrees until golden brown, 15 to 17 minutes. Dust with confectioners’ sugar if desired.

MOCK THUMBPRINTS - Makes about 4 dozen
Follow recipe for one of the butter cookie doughs. Divide dough into eighths. Roll a portion into a 12-inch log and place on prepared cookie sheet. Use the handle of a wooden spoon to make a deep indentation down the center of each log. Repeat with remaining dough, placing each log about 1 1/2-inches apart. Bake at 375 degrees, remaking the indentation once during baking if necessary, until cookies are golden, 15 to 17 minutes. Transfer to a cookie sheet to cool. Pipe or spoon about 2 tablespoons jam per cookie down the center of each warm cookie. Let stand until jam sets. Cut each cookie diagonally into 1 1/2- to 2-inch bars.

PINWHEELS - Makes about 6 dozen
Make 1/2 recipe each of 2 of the butter cookie doughs of different colors (e.g. chocolate and butter). Halve each half-batch of dough; roll a portion each dough on parchment to a 9-by-7-ingh rectangle about 1/4-inch thick; brush one dough rectangle with egg wash. Carefully invert other dough rectangle on top of the egg-washed dough. Remove parchment paper from the inverted dough. With the long side of the rectangle facing you, use the bottom sheet of parchment paper as a guide to gently roll the two doughs up, jellyroll-style, pulling paper off as you roll. Wrap dough log in plastic wrap and chill for at least 15 minutes. Repeat process with remaining dough. Cut each chilled log into 1/4-inch slices. Place dough pinwheels about 1 inch apart on prepared cookie sheet; bake at 350 degrees until golden, 12 to 15 minutes.

For citrus spirals, use a colored dough (yellow or orange) along with the plain or vanilla dough and proceed as for regular pinwheels. Brush slices with egg wash, and dust with sanding sugar or plain table sugar.

For jam pinwheels, roll out 1 rectangle of dough as described above. With long end of rectangle facing you spread a thin layer of thick preserves (3 to 4 tablespoons) over dough leaving a 1-inch border along the side opposite you. Roll up, jelly-roll style. Follow above instructions for chilling, cutting, and baking.

LINZER COOKIES - Makes 3 dozen sandwich cookies
1. Follow recipe for one of the butter cookie doughs. Working with about 1/4 of the dough at a time, roll dough to about 1/8-inch thick. Using a 2-inch serrated cookie cutter, cut dough rounds. Place about 1 inch apart on prepared cookie sheets. Using a 1/2-inch cutter (the bottom of a pastry tip works well), cut a hole in the center of half the dough rounds to make cookie tops. Bake at 350 degrees until golden, 10 to 12 minutes. Transfer to wire rack and cool completely.
2. Smear a heaping 1/2 teaspoon complementary jam (or chocolate frosting or lemon curd) on each cookie bottom, mounding center a bit more generously. Gently place top cookie over filling. Dust with confectioners’ sugar.

For chocolate Linzer cookies, dust with a mixture made up of equal parts cocoa and confections’ sugar.

For spice Linzer cookies, fill layer with store-bought lemon curd. Finish with confectioner’s sugar.

PETTICOAT TAILS - Makes about 4 dozen
Follow recipe for one of the butter cookie doughs. Divide dough into sixths. Working with one portion at a time, roll dough to an 8 1/2-inch circle on parchment paper. Invert an 8-inch fluted tart pan onto dough to form fluted circle. (Or use an 8-inch pie pan to cut dough circle, then crimp perimeter with a fork.) Prick dough all over with fork. Using a pastry cutter or a sharp knife, cut the dough circle into 8 wedges. Bake the round at 350 degrees until golden, 15 to 17 minutes. While cookie is still warm, use pastry wheel or sharp knife to reestablish original cut marks. Transfer wedges to wire rack and cool to room temperature. Dip in melted chocolate, if you like.

VIENNESE CRESCENTS - Make about 4 dozen
Follow recipe for one of the butter cookie doughs. Working with about 1 tablespoon dough at a time, roll each portion of dough into a ball. Roll ball into a 3-inch length with tapered ends; turn ends down to form a crescent shape. Repeat with remaining dough. Place dough crescents about 1 1/2-inches apart on prepared cookie sheet. Bake at 350 degrees until golden, 15 to 17 minutes. While cookies are still warm, dip them in sifted confectioners’ sugar, then place on a wire rack to cool to room temperature. Dip cooled cookies again into confectioners’ sugar.


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