KMTR-NBC Channel 16
November 24, 2004
News Source Today with Kelli Warner and Jeff Smith

With all of the craziness of Christmas, everyone needs a few shortcuts to make life a little simpler. In today’s show, Chef Becky shares one basic cookie dough recipe that can easily make several different cookies with simple variations at the last step.

Basic Cookie Dough

3 sticks butter
2 cups sugar
2 eggs
1 teaspoon vanilla
4 cups flour
1 teaspoon baking powder
1 teaspoon salt

Other Optional Ingredients:
Shredded Coconut
Colored Decorating Sprinkles
Chocolate Chips
Hard Candies such as LifeSavers

In a large mixer, cream the butter and sugar for several minutes, until light and fluffy. Scrape sides of bowl occasionally. Add egg and vanilla. Mix until combined.

Add the flour, baking powder, and salt to mixing bowl. Mix until thoroughly combined. Take about two-thirds of the dough, cover it, and refrigerate it for about 2 hours to make Chocolate Drizzled Cookies, Sugar Cookies, and Stained Glass Cookies later. Use remaining one-third dough to make Coconut Cookies.

FOR COCONUT COOKIES: Shape dough into 1 inch balls. Flatten slightly in the palm of your hand. Press about 1 teaspoon of sweetened coconut onto the top of the cookie. Bake on an ungreased cookie sheet at 350 degrees for 7 to 9 minutes. Rotate cookies half way through baking.

FOR SUGAR COOKIES: Roll dough 1/4 inch thick on a floured surface. Cut shapes using cookie cutters. Transfer to an ungreased cookie sheet. Sprinkle with colored decorating sugar, and bake at 350 degrees for 7 to 9 minutes. Rotate cookies half way through baking.

FOR CHOCOLATE DRIZZLED COOKIES: Roll dough 1/4 inch thick on a floured surface. Cut shapes using cookie cutters. Transfer to an ungreased cookie sheet. Bake at 350 degrees for 7 to 9 minutes. Rotate cookies half way through baking. While cookies are cooling, melt 1/4 cup chocolate chips in a freezer quality zip-top bag, very gently in the microwave. Use 15 second bursts to prevent scorching. Knead bag to make sure all chips have melted. Using scissors, snip a tiny piece off the corner of the bag. Apply a small amount of pressure, and hold bag of chocolate eight inches above the cookies. Let chocolate fall on the cookies using a back-and-forth motion. Let chocolate set-up, and then transfer cookies to a platter.

FOR STAINED GLASS COOKIES: Roll dough 1/4 inch thick on a floured surface. Cut large shapes using cookie cutters. Using a smaller cookie cutter, cut out a shape in the center of the larger cookie. Transfer to an ungreased cookie sheet. Separate hard candies by color, and crush them separately. Fill the center of the cookies with desired color of candy. Bake at 350 degrees for 7 to 9 minutes. Rotate cookies half way through baking. Let cool on baking sheet completely before removing.