One Dough – Three Easy Cookies
Here is a simple way to make a variety of Christmas cookies with one dough base. To the base you will add various ingredients to create 3 different cookies: Pecan Tassies, Almond Snowballs and Linzer Tarts.
Ingredients: 3 packages Organic Sugar Cookie Mix from The Pure Pantry
1 ½ cups organic unsalted butter or butter substitute such as Earth Balance Buttery Sticks
3 large organic eggs
2 tablespoons vanilla extract
Using electric mixer, cream butter. Add eggs and vanilla. Stir in contents of sugar cookie packages and mix for about 1 minute. Remove dough from bowl and divide into 3 equal parts and cover with waxed paper. Dough can be refrigerated for up to 3 days or frozen for 2 weeks.
Makes 16 cookies
1 portion of prepared Sugar Cookie dough (from 1 package of Organic Sugar Cookie Mix from The Pure Pantry)
3 tablespoons unsalted butter, at room temperature
1/4 cup packed light-brown sugar
1 large egg
2 tablespoons raw agave nectar, such as Nature’s Agave Raw variety
2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup pecans, toasted and coarsely chopped
1. Preheat oven to 350 degrees. Roll dough into sixteen 1-inch balls, and press into bottoms and up sides of cups of mini-muffin tins.
2. Make the filling: Cream butter with brown sugar in mixing bowl. Add egg and mix until combined. Add agave, vanilla and saltand blend. Stir in chopped pecans. Spoon about 1 1/2 teaspoons filling into each muffin cup.
3. Bake pecan tassies for 15 minutes, until golden brown. Let cool completely on wire rack. Can be stored in single layers in airtight containers up to 3 days or frozen for up to 2 weeks.
Makes Makes 18 cookies
1 portion prepared Sugar Cookie dough (from 1 package of Organic Sugar Cookie Mix from The Pure Pure Pantry)
½ cup almond flour2 teaspoons almond extract
½ cup finely chopped blanched almond
2 cups confectioners’ sugar, for dusting cookies
1. Place sugar cookie dough in bowl of electric mixer fitted with paddle attachment. On low setting add almond flour, almond extract and chopped almonds.
2. Remove dough from bowl and form a ball. Cover with plastic wrap and refrigerate for 30 minutes.
3. Preheat oven to 350 degrees. Place parchment paper on cookie sheet or grease cookie sheet. Remove dough from refrigerator. Using about 1 tablespoon of dough, roll into balls to form 18 cookies. Place on cookie sheet 1 inch apart. Bake for 15 minutes, until golden brown.
4. Remove cookies from oven and let cool for 3 minutes. Place half the confectioners’ sugar in a 9 x 12 baking pan. Place warm cookies in baking pan and put remaining sugar on top. Roll cookies in sugar to coat and let them cool in the sugar for an additional 30 minutes. Remove cookies, shake off excess sugar, and place in air tight container.
Raspberry Linzer Cookies
Makes 10 cookies
1 portion prepared Sugar Cookie dough (from 1 package of Organic Sugar Cookie Mix from The Pure Pantry)
½ cup seedless raspberry jam
½ cup confectioners’ sugar for dusting cookies
1. Preheat oven to 350 degrees. Prepare a work surface with waxed paper dusted with gluten-free flour. Dust rolling pin with gluten-free flour.
2. Place dough on waxed paper and roll out to ¼” thickness. Cut 20 cookies with 2 inch diameter scalloped circle cookie cutter. Cut the center of 10 cookies with a small heart or star cookie cutter to create a window. In the center of each of the 10 cookies that do not have a window, place 1 teaspoon raspberry jam. Place on top of the jam a cookie that has a window cut out to create a sandwich. Bake at 350˚ for 10 minutes.
3. Remove from oven and let cool on cookie sheet. Lightly dust with confectioner’s sugar if desired.