Many Way Butter Cookies

Here is a great recipe for beginner bakers or those who want to get two kinds of cookies ready in a hurry. This recipe will make two kinds of cookies and the addition measurements following the basic recipe are set for that. If you have the time and mixer capabilities, you can double the recipe and make four very different cookies in one baking session.

　

Many Way Butter Cookies
4 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
1 ½ cups butter; softened
2 cup granulated sugar
2 egg
½ cup cream
2 teaspoon vanilla extract

Preheat the oven to 375 degrees.

Stir together the flour, baking powder, and salt.

In a mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs, cream, and vanilla, beating well. Fold in the dry ingredients until well combined. Drop by rounded teaspoonfuls on to a vegetable oil sprayed baking sheet or, preferably, use parchment paper for really excellent results. Bake for approximately 10-12 minutes.

Divide your dough in half and chose two of the following. This one recipe makes many cookies, many different kinds of cookies!

Candy Cookies - Add in ½ cup finely diced, colorful spice gumdrops and ½ cup chopped walnuts to the dough.

Citrus Almond Cookies - Blend in ½ cup toasted, chopped almonds, 1 teaspoon orange zest, and 1 teaspoon lemon zest.

Pecan Orange Cookies - Add ½ cup toasted, chopped pecans, 1 tablespoon orange zest, and 1 teaspoon orange extract.

Coconut Nut Cookies - Blend in 1 cup toasted coconut and ½ cup chopped walnuts.

Chocolate Date Cookies - Add ½ cup finely chopped dates, 1/4 cup chopped walnuts, and 1/4 cup tiny chocolate chips.

Peanut Chip Cookies - Add ½ cup dry-roasted peanuts and ½ cup tiny chocolate chips.

White Chocolate Cranberry Cookies - Add ½ cup white chocolate chips and 1/4 cup chopped dried cranberries.

White Mint Cookies - Add ½ cup white chocolate chips and 1 teaspoon peppermint extract.

Remember, any cookie goes up a notch with a drizzle of icing. The basic icing recipe is a cup of powdered sugar, extract of choice, and just enough milk or cream to make a icing. You can often find squeeze bottles with a narrow tip in the speciality baking sections for easy drizzling. You fill the bottle with the icing, place the cookies out on waxed paper, and decoratively apply the icing. Don’t forget the food color and sprinkles for festive presentation.