Baker's Dozen - Cookie Dough Recipe #2
Is it shortbread or sugar cookie dough? It’s a little bit of both and it works well for a variety of cookies; here is the master dough and 5 variations.
- 1 stick unsalted butter
- 1 egg
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cups King Arthur unbleached all-purpose flour
- 2 heaping tablespoons cocoa
- In a mixer work the butter, egg,and sugar until the butter is light colored and the mixture is creamy; stir in the vanilla. Combine the flour and salt and gradually stir into the butter mixture. Divide the dough in half and remove 1/2 to a sheet of wax paper. Add the cocoa to the remaining half in the mixer and blend well. Remove the dough to another sheet of wax paper.
- With your hands form each half into a disk. Roll out each disk between two sheets of wax paper with a roiling pin to about a 13 x 10-inch rectangle. Place the rolled out sheets on a baking tray and refrigerate the dough for at least one hour.
- When ready to bake remove the dough from the refrigerator and cut each sheet in half so there are two plain pieces of dough and two chocolate pieces of dough.
- Spiral Cookies
- Place one piece of plain dough on top of one piece of chocolate dough on wax paper. Use the wax paper as a guide to help roil the doughs up together into a log like a jellyroll. Cut crosswise with a knife into pieces and place on parchment-lined baking sheets.
- Bake in a preheated 350F oven for about 12-15 minutes
- Sugar Cookies
- Use a cookie cutter to cut shapes and place on baking sheets; sprinkle with sugar and bake as above.
- Roll small pieces of dough under the palm of your hand and shape, bake as above. Other shapes in rolled dough can include knots and figure eights.
- Black and Whites
- To make black and whites, place I half of one piece of plain dough on top of one half of one piece of chocolate dough and cut into even 1-inch squares; bake as above
- Kiss Cookies
- Shape mold small pieces of chocolate dough around Hershey kisses; then dip each one in confectioners sugar and place on bake sheets; bake as above.
- Jammed Cookies
- Use a round cutter to cut plain or chocolate circles; place a scant teaspoon of jam on one cookie and top with another cookie to make a sandwich, bake as above and sprinkle baked cookies with confectioners sugar.
- Tip: Re-roll scraps to make more cookies of various types.
- Glaze for Knots, S-Cookies and Black and Whites
- 4 ounces semi sweet chocolate, chunked
- 1 1/2 teaspoons vegetable oil
- In a double boiler heat water until it begins to simmer. Place chocolate and oil in top of double boiler and turn off heat; when chocolate is melted stir to blend. Keep warm over double boiler and use to drizzle over top of baked cookies.
- Other options; brush cookies with egg white and sprinkle with finely ground nuts, or roll cookies in egg white then roll in finely shredded coconut.