After the kids have long tired of rolling and making a mess with the icing and are outside running off their sugar buzz, I'm usually still in the kitchen playing. Here are a few variations on butter cookies that I've developed over the years.
Shape the dough into logs about 2 inches thick. Wrap in waxed paper and chill. Before baking, roll in chocolate sprinkles, finely minced nuts or finely crushed peppermint candies. Cut into 1/2-inch thick wafers, lay flat on a cookie sheet and bake.
Drop Cookies Rolled in Coconut
With either a spoon or a melon baller, scoop 1-inch balls of dough. For a rustic look, just drop them into a small bowl of unsweetened coconut or shape them with your hands and roll them in the coconut. Place onto an ungreased cookie sheet and bake.
For that delightful taste of fruity jam in the center, roll the cookies as above and place on to the cookie sheet. Press a hole in the center with your finger or thumb and bake. Fill the baked cookies with apricot, blackberry or raspberry jam.
Cookie Cutter Cookies
Lightly flour the countertop and roll the dough to 1/4-inch. Press out shapes and decorate with all kinds of sugar or leave plain to frost after baking.
1 cup powdered sugar, 1 teaspoon milk, natural food dye. Mix well and add more milk 1/2 teaspoon at a time if the mixture is too stiff.
Chocolate Cookie Cutter Cookies
Melt 1-2 cups semi-sweet chocolate over a double boiler. Dip undecorated butter cookies halfway into the chocolate. Set on waxed paper to cool.
I love this time of year
© 2008 Baggywrinkle Publishing