Roll-Out Sugar Cookies (Coconut , Chocolate-Almond Turnovers, Linzer, Thumbprints, Snowballs, Mint-Chocolate)

I like to make these roll out cookies for holiday baking and add different ingredients to create variations because it is a lot simpler and less time consuming. You can use store bought cookie dough but it will not be the same as these cookies made with butter. I personally do not lightly brown this recipe but let it get a little brown the bottom and firm to the touch.



Roll-Out Cookies (Regular Batch Sugar Cookies)

cookies, desserts, Holiday

1 cup Butter
1 cup Sugar
1 large egg
1 teaspoon Vanilla
2 teaspoon baking powder
3 cups flour

Preheat oven to 400 Degrees F. In a large bowl, cream butter and sugar with
an electric mixer. Beat in egg and vanilla. Mix baking powder and flour.
add one cup at a time mixing after each addition. The dough will be very
stiff; blend last four in by hand. (If dough becomes too stiff, add water;
a teaspoon at a time.. Do not chill dough.

Divide dough into two balls. On a floured surface roll each ball into a
circle approximately 12 inches in diameter and 1/8 inch thick. Dip cutter
in four before each use. Bake cookies on an ungreased cookie sheet on top
rack of oven for 6-7 minutes, or until cookies are lightly browned. Makes
20-24 average size cookies.

Yield: 20 cookies






Large Batch roll-out cookies (sugar cookies)

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1 1/4 cups Butter
2 cups Sugar
2 eggs
5 cups flour
2 teaspoons baking powder
1 teaspoon Salt
1/2 cup milk
1 teaspoon almond or vanilla flavoring

Preheat oven to 400 Degrees F. In a large bowl, cream butter and sugar with
an electric mixer. Beat in egg and vanilla. Mix baking powder and flour.
add one cup at a time mixing after each addition. The dough will be very
stiff; blend last four in by hand. (If dough becomes too stiff, add water;
a teaspoon at a time.. Do not chill dough.

Divide dough into two balls. On a floured surface roll each ball into a
circle approximately 12 inches in diameter and 1/8 inch thick. Dip cutter
in four before each use. Bake cookies on an ungreased cookie sheet on top
rack of oven for 6-7 minutes, or until cookies are lightly browned. Makes
20-24 average size cookies.

Variations:

Coconut Sparkles (30 cookies)

1/2 package sugar cookie dough (18 ounces) or 1/4 of the regular batch roll out cookie
dough
2/3 cup sweetened flaked coconut
1 tablespoon al-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup raw sugar(Demerara)

Preheat oven to 350 degrees F.
In medium bowl, work together cookie dough, coconut, flour, cinnamon and
nutmeg with a wooden spoon until well blended. Form mixture into two 7 1/2
inch long logs.

Spread the sugar on a large plate.; roll firmly in sugar until well coated.
With serrated knife, cut logs into 1/2 inch slices; place slices on
ungreased cookie sheet.

Bake 8 to 10 minutes or until golden brown. Transfer to wire racks to cool
completely. Store in air tight container up to one week or in freezer up to
six months.

Mint-Chocolate Cut-outs (30 cookies)

Preheat oven to 350 degrees F.
1/2 package sugar cookie dough (18 ounces) or 1/4 of the regular batch roll out cookie dough

3 ounces melted unsweetened chocolate
1/4 teaspoon peppermint extract
2 ounces white chocolate, chopped

In medium bowl work together cookie dough , chocolate and peppermint
extract with a wooden spoon until well blended. Roll out dough as above and
cut with cookie cutters.


Chocolate-Almond Turnovers

1/2 package sugar cookie dough (18 ounces) or 1/4 of the regular batch roll out cookie dough

3 ounces melted unsweetened chocolate
1/3 cup almond paste
1 tablespoon dark rum or 1 teaspoon rum extract
About 20 candied red cherries, cut in half
about 20 candied green cherries, cut in sixths
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Preheat oven to 350 degrees F.
In medium bowl work together cookie dough, and chocolate. with a wooden
spoon until well blended. Roll dough into 1/8 inch thick layer.

In a food processor, combine almond paste and rum; process until well
blended. Set aside.
With a 2 1/2 inch round scalloped cookie cutter, cut out cookies and place
about 1/2 inch apart on ungreased cookie sheets.

Put about 1/2 teaspoon of almond paste mixture just off center on each
round. Fold in half and crimp edges with fork.
bake 8 to 10 minutes or until thoroughly baked. Let cool slightly; press
one red cherry half in center of each cookie. Add three green cherry
slivers for leaves. Transfer to rack to cool completely. Store in airtight
container up to one week or freezer up to six months.

Linzer Thumbprints

1/2 package sugar cookie dough (18 ounces) or 1/4 of the regular batch roll out cookie dough

3/4 cup ground almonds, divided
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 cup raspberry preserves
Confectioners sugar of dusting

Preheat oven to 350 degrees F.
In medium bowl work together cookie dough, 1/2 cup almond, flour, vanilla,
lemon peel, cinnamon and cloves. Form dough into 1 inch balls. Spread the
remaining almond on a plate.
Roll balls in almonds until coated. Place on a ungreased cookie sheet 1 1/2
inches apart. With your thumb make an indentation in center of each ball.
Fill with about 1/2 teaspoon preserves.
Bake 10 to 12 minutes or until golden brown. Transfer to wire rack to cool.
Duct with confectioners sugar. Sore in container up to one week or freezer
up to six months.

Thumbprints

1/2 package sugar cookie dough (18 ounces) or 1/4 of the regular batch roll out cookie dough

3/4 cup ground walnuts, divided
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract

Preheat oven to 250 degrees F.
In medium bowl work together cookie dough, 1/2 cup walnuts, flour and
vanilla,
Form dough into 1 inch balls. Spread the remaining walnuts on a plate.
Roll balls in walnuts until coated. Place on a ungreased cookie sheet 1 1/2
inches apart. With your thumb make an indentation in center of each ball.
Fill with about 1/2 teaspoon preserves.
Bake 10 to 12 minutes or until golden brown. Transfer to wire rack to cool.
Duct with confectioners sugar. Sore in container up to one week or freezer
up to six months.

Tip: give a tropical flavor with tropical fruit preserves.

Chocolate Filled Snowballs

1/2 package sugar cookie dough (18 ounces) or 1/4 of the regular batch roll out cookie dough

1/4 cup finely ground almonds
2 tablespoons all purpose flour
1/4 teaspoon cinnamon
16 chocolate kisses
Confectioners sugar for dusting

Preheat oven to 350 degree F. In medium bowl work together cookie dough,
almonds, flour, and cinnamon.
Form dough into 16 balls. Push one kisses into center of each ball,
pressing dough around kiss to keep ball shape. Place 2 inch apart on
ungreased cookie sheet.
Bake 12 to 15 minutes or until golden brown. Transfer cookies to wire racks
while still warm, dust generously with confectioners sugar. Cool
completely . Store in airtight up to one week or in freezer for 6 months.

Yield: 36 cookies