- Molasses Crinkles (see my adaptations in earlier post)
- Chewy Chocolate Cherry Cookies
- Pecan Shortbread (see my adaptations in earlier post)
- Chocolate Wafers (from a more elaborate peppermint sandwich cookie recipe)
- Almond Cookies (made by pressing balls of basic sugar cookie dough, below, into slivered almonds)
- Cranberry-Cherry Pinwheels (made with Basic Sugar Cookie dough, below)
- Basic Sugar Cookies (delicious and versatile!)
Filling:5 oz. (about 1 1/4 cups) dried cranberriesProcess until coarsely pureed. Transfer the mixture to a saucepan and cook over medium heat, stirring to avoid burning, until the mixture comes to a boil. Remove from heat and add 1/4 tsp almond extract. Cover and refrigerate for an hour.
1/2 cup sour cherry preserves
2 T + 1 tsp. sugar
Assembly & Baking: Remove half the sugar cookie dough (see below) from the refrigerator and roll it out into a rectangle, roughly 12" x 18". Spread half the filling thinly and evenly over the dough, then roll it up into a long cylinder. Freeze until firm. (Repeat with the rest of the dough.)
Remove the cylinder from the freezer and slice with a sharp knife into rounds about 1/3" thick. Transfer the slices to a baking sheet, placing them about 2" apart.
Bake at 375 degrees, one sheet at a time, for about 9-14 minutes, until the edges are just beginning to darken and firm up. Transfer the cookies to wire racks to cool.
Mix together:1 1/2 sticks butterIn a separate bowl, mix:
1 cup sugar
1 large egg
1/2 tsp vanilla
(1 tsp. almond extract)2 cups sifted flourStir flour mixture into butter mixture. Chill dough until firm. Form as desired and bake at 375 degrees for 12-15 minutes or until edges are golden.
1/2 tsp. salt
1/2 tsp baking powder