However. . . I think most people prefer the idea of a cookie swap, where you save time and money buy investing in one giant batch of the same cookie, then meet up with friends or co-workers to exchange wares. I've participated in these before, too.
But I (and Scott) end up eating all the exchange cookies well before Christmas!
Anyway, this recipe, from The Joy of Cooking (maybe The Joy of Cookies right now!), is like a cookie swap without the get-together. You stock up on just the ingredients for the master recipe, make the one giant batch, but you customize and add little bits as you go to end up with different varieties.
While pretty much all the variations sound scrumptious, I've only tried the Cornmeal-Citrus and the Coconut myself. The cornmeal adds a bit of grittiness to the cookies, which is good if you're looking for a contrasting texture, but the cookies remain very tender. The Coconut cookies might be improved by adding coconut extract, maybe to replace some of the vanilla.
Cookie Tip #2: If you hold a cookie swap this year, plan on bringing a cookie that's sturdy enough for travel and not sticky. Jam or other coatings can get onto the other cookies you're collecting, making for poor presentation later. And don't forget to bring a collecting container!
Fourteen-in-One (Master Recipe)
Source: The Joy of Cooking
- ½ lb. unsalted butter (2 sticks), at room temperature
- 1 c. sugar, processed in a food processor for 30 seconds (or superfine sugar)
- ½ teaspoon salt
- 1 large egg yolk
- 1 large egg
- 2 teaspoons vanilla
- 2-½ c. all-purpose flour
Cream butter, sugar and salt. Add egg yolk and beat until well blended. Add egg and vanilla and beat until well combined. Reduce the speed to low and beat in flour until just combined.
Divide the dough in half and wrap in plastic. Refrigerate until firm, at least one hour. (The dough can be refrigerated for up to two days or it can be double-wrapped and frozen for up to one month.)
To bake, position a rack in the upper third and lower third of the over. Preheat the oven to 375 degrees.
Remove one disk of dough from the refrigerator and cut in half. Return the unused portion to the refrigerator.
Either: Scoop the cookie dough into 1-tablespoon balls with a small ice cream scoop and roll each ball between your palms until smooth. Place the dough balls on parchment-lined cookie sheets, spacing about 2 inches apart. Using the bottom of a smooth, flour-coated glass, flatten each dough ball to about 1/8 inch thick.
Or: Lightly flour the work surface. Roll the dough to 1/4 inch thick, using an offset spatula to loosen the dough. Sprinkle the surface lightly with flour as needed to keep the dough from sticking (use powdered sugar or wax paper, alternatively). Cut the dough into desired shapes. Place the dough shapes on parchment-lined cookie sheets, spacing about 1/2 inch apart. Get as many dough shapes as you can our of each sheet, because the dough should be rolled only two times. Discard any leftover dough after the second rolling, or form the leftover dough into balls and flatten them to about 1/8 inch thick.
Bake, two sheets at a time, until the cookies are evenly golden brown, 6-8 minutes; rotate the sheets halfway through baking for even browning. Using a thin-bladed spatula, immediately transfer the cookie to racks to cool to room temperature. Decorate the cooled cookies, if desired, and transfer to an airtight container.
Notes:
Variations:
Cornmeal Citrus Cookies
Follow the master recipe, adding 1 teaspoon finely grated lemon or orange zest to the creamed butter, sugar and salt, and substituting 1 cup fine cornmeal for 1 cup of the flour.
Chocolate-Cinnamon Cookies
Follow the master recipe, adding 1 ounce melted and cooled unsweetened chocolate to the creamed butter, sugar and salt. Substitute 1/4 cup unsweetened cocoa for 1/4 cup of the flour and add 1/4 teaspoon ground cinnamon to the flour-cocoa mixture.
Marble Cookies
Follow the master recipe, stirring 2 ounces melted and cooled semisweet or bittersweet chocolate into 1/4 of the master recipe dough. Divide the chocolate dough into six portions. Press into the remaining 3/4 of the master recipe dough. Knead the doughs together to create a marbled effect.
Lemon Butter Cookies
Follow the master recipe, adding 2 teaspoons finely grated lemon zest to the creamed butter, sugar and salt.
Lemon Poppy Seed Cookies
Follow the master recipe, adding 2 teaspoons finely grated lemon zest to the creamed butter, sugar and salt, and stirring 2 tablespoons poppy seeds into the finished dough.
Orange Butter Cookies
Follow the master recipe, adding 1 teaspoon finely grated orange zest to the creamed butter, sugar and salt.
Orange-Nut Cookies
Follow the master recipe, adding 1 teaspoon finely grated orange zest and 1 cup finely ground walnuts, pecans or skinned hazelnuts to the creamed butter, sugar and salt.
Coconut Cookies
Follow the master recipe, stirring 1 cup flaked sweetened dried coconut, toasted, into the finished dough.
Ginger Cookies
Follow the master recipe, adding 1 teaspoon ground ginger to the flour and stirring 6 tablespoons finely minced candied ginger into the finished dough.
Butterscotch Cookies
Follow the master recipe, substituting 1 cup packed light brown sugar for the sugar.
Peanut Butter Cookies
Because of the extra fat from the peanut butter, these cookies have a sandier, melt-in-your-mouth texture. Follow the master recipe, creaming 2/3 cup peanut butter with the butter, sugar and salt.
Spice Cookies
Follow the master recipe, substituting 1 cup packed light brown sugar for the sugar and adding 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice and 1/8 teaspoon ground cloves to the flour.
Raisin-Spice Cookies
Prepare Spice Cookies, above, stirring 1/2 cup finely minced raisins or 1/2 cup dried currants into the finished dough.
Download 14-in-One (Master Recipe) into MacGourmet.
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