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COOKIES - 1 Dough: 3 Easy Cookies
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| 1 | Dough, 3 Easy Cookies |
| MAKES about 3 dozen ACTIVE TIME 20 min. TOTAL TIME 2 hr. 20 min. (includes chilling) SAVE RECIPE INGREDIENTS Simple Sugar Cookies: | |
| 3 cups | flour |
| ¾ tsp | baking powder |
| ¼ tsp | salt |
| 2½ sticks | unsalted butter, cut into bits |
| 1½ cups | sugar |
| 1 large | egg, beaten |
| 1 Tbsp | whole milk |
| 1 tsp | vanilla extract |
DIRECTIONS
For dough:
Combing flour, baking powder, and salt in a large bowl.
Beat butter and sugar in a separate bowl with an electric mixer on low speed until combined; increase speed to medium-high and beat until light and fluffy. Add egg and beat on medium until combined. Beat in milk and vanilla.
Slowly beat dry ingredients into wet on low speed; increase speed to medium-high heat and beat until dough starts to clump in center. Scrape dough into plastic wrap or wax paper; cover and refrigerate at least 2 hours and up to 3 days.
Marshmallow-Jam Sandwiches:
Preheat oven to 375°F. Lightly dust a work surface and rolling pin with confectioners’ sugar. Remove one-quarter of dough from refrigerator, leaving remainder to chill. Roll dough out to ¹⁄³-inch thickness, scraping and rotating as needed to prevent sticking. Cut out 3-inch rounds with a cookie cutter, rerolling and cutting scraps. Transfer to a parchment-lined baking sheet, leaving about 1 inch between cookies. Top cookies with sprinkles or dragées. Bake until golden around edges, 11 to 13 minutes. Meanwhile, repeat with remaining dough, rolling, cutting, and baking in two more batches. Let cookies cool on baking sheet briefly, then transfer to a rack to cool completely. Spread half the cookies with a thin layer of marshmallow fluff; spread the rest with jam. Sandwich 1 marshmallow cookie and 1 jam cookie, sticky sides in. Repeat with all cookies.
Chocolate-Dipped Cookies:
Preheat oven to 375°F. Lightly dust a work surface and rolling pin with confectioners’ sugar. Remove one-quarter of dough from refrigerator, leaving remainder to chill. Roll dough out to ¹⁄³-inch thickness, scraping and rotating to prevent sticking. Cut out shapes with cookie cutters, rerolling and cutting scraps. Transfer to a parchment-lined baking sheet, leaving about 1 inch between cookies. Bake until golden around edges, 11 to 13 minutes. Repeat with remaining dough. Let cookies cool on baking sheet briefly, then transfer to a rack to cool completely. Put chocolate chips in a bowl; microwave in 30-second increments, stirring after each, until just melted. Using a back of a spoon, spread melted chocolate on half of each cookie, then sprinkle with crushed peppermint candy or shredded coconut.
Salted Caramel Thumbprints:
Preheat oven to 375°F. Roll chilled dough into 1-inch balls. Roll each ball in beaten egg white, then in finely chopped peanuts and pretzels. Transfer to parchment-lined baking sheets, leaving 2 inches between cookies. Make an indentation in center of each cookie with your thumb. Cut chewy caramel candies in half; put one half in each indentation. Bake until just brown around edges, 20 minutes.
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