Basic Butter Cookie Dough with variations

By lorik

Ingredients

• 1 3/4 sticks (14 Tbsp) unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 tsp table salt
• 1 1/2 tsp vanilla extract
• 1 large egg
• 2 cup AP flour

Details

Adapted from kroger.com

Preparation

Step 1

In a large bowl, beat butter, sugar, salt and vanilla until smooth but not fluffy. Beat in an egg. Add flour and mix until incorporated (you may need to work it with your hands a bit). chill dough as directed for use in accompanying holiday cookie recipes.

Cinnamon-Pecan Pinwheels:
Chill dough 1 hour. On floured parchment, roll half the dough into a roughly 10x8 inch triangle, then trim edges straight. Repeat with the remaining half. Slide rectangles on parchment to baking sheet and refrigerate 20 minutes. Meanwhile, mix 3 Tbsp softened butter, 3/4 cup brown sugar, 1/2 cup chopped pecans, and 1/2 tsp cinnamon in small bowl until well combined. Crumble 1/2 mixture over 1 rectangle and pat to distribute. With long side facing you, use parchment to roll into log. Repeat with remaining rectangle and filling. Chill until firm. Preheat oven to 350. Cut logs crosswise into 1/4 inch slices. Transfer to parchment lined baking sheets; bake until barely browned, 12-17 minutes. Let cool on sheets or wire racks. Makes 5-6 dozen.

Chocolate-Walnut Triangles:
Make basic Butter Cookie dough, adding 1 cup mini semisweet chocolate chips and 1 cup finely chopped walnuts., mix briefly until incorporated. Divide dough in half, form each half into 10 inch log and wrap in parchment. Press logs into long triangles. Chill until firm. Preheat oven to 350. cut logs crosswise into 1/4 inch slices and place on parchment lined baking sheets 2 inches apart. Bake until barely browned, 12-15 minutes. Cool on sheets, 2 minutes, then transfer to wire racks. Makes 4-5 dozen.

Chocolate-Dipped Cookies with Crushed Peppermint:
Make basic butter cookie dough, divide in half. Form each half into 12 inch log and wrap in parchment. Refrigerate until firm. Preheat oven to 350. Cut logs crosswise into 1/4 inch slices and bake on parchment-lined baking sheets until barely browned, 12-17 minutes. cool on sheets, 2 minutes, then transfer to wire rack. In a small heatproof bowl, combine 1 cup bittersweet chocolate chips and 1/2 tsp vegetable oil. Set over saucepan of simmering water; stir until melted. Dip 1/2 of each cookie in chocolate and sprinkle with crushed candy canes. Set on parchment paper lined baking sheets, repeat with remaining cookies. Place in refrigerator to firm up. Makes 5-6 dozen.