1 dough recipe, 7 cookie varieties

By dinachapman

Ingredients

• 1 ½ cups butter, softened
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• Ingredients for variations

Details

Servings 5

Preparation

Step 1

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs and vanilla. Stir in the flour, baking powder and salt. Cover and chill the dough for at least one hour (or overnight).

Preheat the oven to 400 F. Prepare the cookies as indicated in the variation you're making. Place the cookies 1 inch apart on ungreased cookie sheets. Bake 8 to 10 minutes or as directed. Cool completely. Makes about 5 dozen.

VARIATIONS:

Ginger-Fig Cookies

On a lightly floured surface, roll the dough to 1-inch thickness. Cut into squares with a knife. Make an indention in the center of the cookie and fill with Stonewall Kitchen Fig & Ginger Jam or other fig jam. Bake for 10 to 12 minutes.

Cranberry-Lime Cookies

Add 1 tablespoon finely grated lime rind to dough. Form balls and roll each in 2 cups of chopped, dried cranberries before baking. Bake for 10 to 12 minutes.

Spice Kids

Open a tea bag of spiced chai tea and add 1 teaspoon of the loose tea and 1 teaspoon of pumpkin pie spice to flour. Prepare recipe as directed. Roll dough out on a floured surface to 1/2-inch thickness. Using small gingerbread-man and -woman cutters, cut the spice kids cookies into shapes. Bake for 10 to 12 minutes.

Orange-Clove Cookies

Add 1 tablespoon fresh grated orange rind and 1/2 teaspoon cloves to dough. Form into balls and bake for 10 to 12 minutes.

Cherry-Pistachio Cookies

Roll out dough on floured surface to 1/2 inch thick. Cut into small circles. In a small bowl, combine 1/2 cup each chopped dried cherries and chopped pistachios. Cover the surface of each cookie, pressing in lightly. Bake for 10 to 12 minutes, or until golden brown.

Pecan-Pineapple Cookies

Add 1 cup chopped pecans and 1/2 cup diced dried pineapple to the dough. Roll into balls and bake for 10 to 12 minutes.

Crystallized Ginger Cookies

Add 1 teaspoon powdered ginger and 1/2 cup chopped crystallized ginger to dough. Roll into balls and bake for 10 to 12 minutes