Luckily, theres an easy way to sustain your cookie production and prevent Christmas cookie burnout.
of all-purpose flour
Preheat your oven to 350F.
Beat the softened butter and sugar until fluffy, then mix in room temperature egg yolks.
Split the dough into 5 equal portions.
you’ve got the option to eyeball-it or weigh out five 7 12-ounce clumps.
Now youre ready to customize your cookies.
Place them on parchment paper-lined cookie sheets 1 or 2 inches apart.
They wont spread but theyll relax a bit.
Bake in a 350-degree oven for 8-10 minutes or until the base of the cookie begins to lightly brown.
Try peanuts for a PB&J twist.)
Place them on parchment paper-lined cookie sheets 2 inches apart.
Return the pecan covered ball to the cookie sheet.
Repeat for all cookie balls.
Dont push all the way through; you want a hole big enough to fit a chickpea.
Fill the hole with your favorite jam.
Bake in a preheated oven for 8-10 minutes or until the bottom pecans are toasty-brown in color.
Use a 2-inch cookie cutter to shape the cookies.
I use a scalloped round cutter but you could use any cookie cutter that speaks to you.
The size and thickness will dictate how many cookies you yield.
Place them on parchment paper-lined cookie sheets about 1 inch apart.
Bake in a 350-degree oven for 6-8 minutes or until the base of the cookiejustbegins to color.
Use a 1-inch cookie cutter to shape the cookies.
I use the base of a large piping tip as my cutter.
Place the cut cookies on a parchment paper-lined cookie sheet about 1 inch apart.
Bake in a 350-degree oven for 5 minutes, or until the base of the cookiejustbegins to color.
Roll the edges in shredded coconut.
These cookies taste best after sitting at room temperature for at least 3-4 hours.
The cookie soaks up the excess moisture from the jam, improving the overall texture.
of peppermint extract
Take one portion of the butter cookie base and split it in half.
Take one half and add one drop of red food coloring and 18 teaspoon of peppermint extract.
Be very cautious with both of these additionsa little goes a long way.
Knead the dough gently with a spoon or your hand until the color is evenly incorporated.
Twist the two colors to resemble a candy cane pattern.
The size and thickness of each candy cane will dictate how many cookies you yield.
Place them on a parchment paper lined cookie sheet about 1 inch apart and shape into canes.
Bake in a 350-degree oven for 6 minutes or until the base of the cookiejustbegins to color.
The butter cookie base dough is one single dough that you might riff off of endlessly.
Each cookie can be modified into new ones, so let this be your cue to explore.
