Butter Cookies with Variations
Basic butter cookies are a holiday staple for good reason. This adaptable version goes beyond the basic with variations for candy-cane-shaped peppermint cookies, jam-stuffed bars, and nutty maple-flavored rounds. In a convection oven, I can bake three pans at a time. For the best flavor, wrap and refrigerate the dough for at least 24 hours. During this time the butter and additional flavors (see variations) develop.
Recipe information
Yield
makes 4 to 5 dozen cookies
Ingredients
Preparation
Step 1
Measure all the ingredients into the large bowl of an electric mixer. Turn the mixer on low and mix until a dough forms, scraping the sides of the bowl. Wrap the dough in plastic and refrigerate for at least 24 hours or up to 2 days.
Step 2
Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 350°F. Cover three dark, rimless, noninsulated cookie sheets with parchment paper.
Step 3
Shape the cookies and bake all three pans at the same time as directed in the following variations.
Raspberry Ribbons
Step 4
Divide the dough into 6 parts. On a lightly floured surface, with your palms, roll each part out to make a strand about 3/4 inch in diameter and the length of the cookie sheet.
Step 5
Place the strands, well separated, on the cookie sheets, two to a sheet. With the side of your little finger press a groove down the length of each strand. Bake for 8 minutes or until the cookies feel firm to the touch.
Step 6
Remove from the oven and spoon about 1 tablespoon raspberry jam into the groove for the full length of each partially baked strand. Return to the oven for 5 to 8 minutes or until the cookies are lightly browned on the edges.
Step 7
Meanwhile, mix 1/2 cup powdered sugar, 2 teaspoons freshly squeezed lemon juice, and 1 teaspoon cream or water to make a thin icing. Drizzle the icing down the length of the hot cookies. Cut the strands into 1- or 1 1/2-inch lengths. Let them cool on the parchment paper on the counter.
Candy Cane Cookies
Step 8
Divide the dough into 2 pieces. Flavor one piece with 5 to 6 drops anise or peppermint extract and add a few drops of red food coloring, mixing it in evenly. Refrigerate both pieces as directed in the basic recipe.
Step 9
Working with a small amount at a time from each batch, roll the dough into 1/4-inch-wide strips, trimming to even the edges. Cut the strips into 3-inch lengths and twist a red strand and a white strand together to make each cookie. Curve one end to shape into candy canes; place them on the prepared cookie sheets.
Step 10
Bake on multiple racks for 5 to 8 minutes or until the cookies are firm and just barely browned on the edges. Cool on the parchment paper on the counter.
Maple Hazelnut Crescents
Step 11
Make the Butter Cookie dough, using 1/3 cup packed light or dark brown sugar for the powdered sugar and add 1/2 teaspoon maple flavoring and 1 cup finely chopped, toasted filberts or hazelnuts. Refrigerate as directed.
Step 12
Remove the dough from the refrigerator and cut it into 4 pieces. Shape each into a long log and cut each log into 16 pieces. Roll each piece between your palms to make a short log about 1 1/2 inches long and tapered on each end. Place the cookies 2 inches apart on the prepared baking sheets and shape into crescents.
Step 13
Bake the cookies on multiple racks for 9 to 11 minutes, until they feel firm and are very lightly browned. Dust heavily with powdered sugar and cool on the parchment paper on the counter completely before storing in an airtight container.
