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Add a photoServings: 12
Ingredients
- Basic Cookie Dough
- 4 x cubes butter -- softened
- 1 c. brown sugar
- 1/2 c. sugar
- 2 lrg Large eggs
- 2 tsp vanilla
- 41/2 c. flour
Directions
- In large bowl, beat all but flour till fluffy. Gradually add in flour till well blended. VANILLA DOUGH: Take half the dough out of the mixer and divide which into quarters. Roll one of the quarters into a ball. flatten slightly, wrap and chill. Keep 3 of the quarters out to work with after preparing chocolate dough.
- CHOCOLATE DOUGH: To dough left in mixer, fold in 1/4 c. cocoa pwdr and 1/2 teaspoon vanilla. Divide chocolate dough into quarters. Keep 3 pcs at room temperature, ready to shape.
- CHOCOLATE-COFFEE DOUGH: To remaining quarter, add in 2 teaspoon instant coffee pwdr and mix well. Flatten slightly, wrap and chill. Keep 3 remaining quarters out. Complete each batch of cookies as directed below.
- Apricot-Pecan Cookies1/4 tsp. grnd cardamom8 small dry apricots finely minced - or possibly 6 large 1 portion 8 in 1 cookie dough - vanilla
- Mix cardamom and apricots into dough. Roll dough into an 8" log and slice into 16 pcs. Roll each piece into a ball and coat with minced pecans.
- Put balls on ungreased cookie sheet(s) 1" apart. Bake @ 350` for 12 to 14 min, till bottoms are browned. Remove to a wire rack to cold.
- Butter Horns2 Tbsp. sugar1/8 c. walnuts1/4 tsp. cinnamon1 portion 8 in 1 cookie dough - vanilla
- Process sugar, nuts and cinnamon in food processor till nuts are finely minced. Roll dough on lightly floured surface into a 10" circle. Cut 16 wedges and sprinkle with nut mix, leaving a 1" border all around. Slide out 1 wedge at a time, roll up from wide edge to point. Put on ungreased cookie sheet(s) and curve each into a crescent. Bake @ 350` for 10 to 12 min, till golden brown. Remove to wire rack to cold.
- Chocolate Peanut Butter Cookies1/4 c. peanut butter chips1 portion 8 in 1 Cookie Dough - chocolate 1 Tbsp. cocoa pwdr - mixed with1 Tbsp. powdered sugar
- Mix chips thoroughly into dough. Roll into an 8" log and slice into 16 pcs. Roll each piece into a ball, flatten slightly and put on ungreased cookie sheet(s) 1" apart. Bake @ 350` for 10 to 12 min, till tops look dry. Remove to a wire rack and dust with cocoa sugar while still hot.
- Espresso Crisps1 portion 8 in 1 Cookie Dough - chocolate/coffee 1/4 c. sugar - mixed with1 tsp. cinnamonRoll dough into a 8 x 6" rectangle on a lightly floured surface. Slice into 4 - 1 1/2" wide strips and cut each into 10 triangles. Put on ungreased cookie sheet(s) 1" apart. Bake @ 350` for 8 to 10 min, till tops look dry. Remove to a wire rack. Sprinkle with sugar/cinnamon mix while still hot.
- Hugs And Kisses Cookies1 portion 8 in 1 Cookie Dough - chocolate 12 pcs chocolate kisses or possibly hugs candies - unwrapped Roll dough into an 8" log and slice into 12 pcs. Roll each piece into a ball. Put on ungreased cookie sheet 1" apart. Bake @ 350` for 10 to 12 min, till tops are slightly cracked. Immediately push a candy into center of each. Remove to a wire rack to coat.
- Jam Thumbprints1 portion 8 in 1 cookie dough - vanilla 32 slices almonds1/3 c. raspberry jamRoll dough into an 8" log. Slice into 16 pcs. Roll each piece into a ball and put on ungreased cookie sheet(s) 1" apart. Make an indentation in top of each. Put 2 slice almonds in each indentation, overlapping each other.
- Chill at least 30 min before baking. Bake @ 350` 10 to 12 min.
- Cold 2 min on cookie sheet(s), then transfer to a wire rack to cold completely. Dab a scant 1/2 teaspoon jam in each indentation.
- Oatmeal Peanut Butter Cookies1/2 c. old fashion or possibly quick oats - uncooked 1/4 c. raisins1/4 c. creamy peanut butter1 portion 8 in 1 Cookie Dough - Vanilla
- Mix ingredients thoroughly into dough. Roll into an 8" log and slice into 16 pcs. Roll each round into a ball and put on ungreased cookie sheet(s)
- 1" apart. Flatten each with a fork, making crisscross marks. Bake @ 350` for 10 to 12 min, or possibly till golden brown on bottom. Remove to a wire rack to cold.
- White-Chocolate Chunk Cookies1/4 c. vanilla chips - or possibly 1 1/2 oz bar 1/4 c. sliced almonds - toasted1 portion 8 in 1 Cookie Dough - Chocolate
- Mix ingredients thoroughly into dough. Roll into an 8" log and slice into 16 pcs. Roll each piece into a ball, flatten slightly and put on ungreased cookie sheet(s) 1" apart. Bake @ 350` for 10 to 12 min, till brown on bottom. Remove to a wire rack to cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 12 servings | |
| Calories 905 | |
| Calories from Fat 37 | 4% |
| Total Fat 4.26g | 5% |
| Saturated Fat 1.45g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 31mg | 1% |
| Potassium 265mg | 8% |
| Total Carbs 189.42g | 51% |
| Dietary Fiber 5.8g | 19% |
| Sugars 26.84g | 18% |
| Protein 23.13g | 37% |
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