One Dough, Six Cookies

Make life easy with this single mother dough recipe—it makes six different Christmas cookies!

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Holidays are busy enough without dragging out six different cookie recipes. But you always seem to need more cookies than you planned for—for the kids’ Christmas party at school, the office potluck, Christmas Eve and dinner with your family.

This year, we’ve got you covered. Save time by using our most famous recipe: one easy-to-make mother dough that you can easily tweak to create six different holiday cookies!

Why not make it a family event? Just mix up a batch of dough and then get your kids into the kitchen with you to help decorate! From White Chocolate Cranberry Almond Cookies to Sugar Coated Spice Cookies, your whole family will love these easy and delicious holiday cookies.

 

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7 responses to “One Dough, Six Cookies”

  1. Moi says:

    It sounds interesting and was willing to have a look at it but the actual article was really complicated to navigate. Tiny print, if you zoomed in the whole page was taken by a huge pic and you had to scroll down a small text box… Sorry, I give up

  2. AYP says:

    How does one print or save the recipes?

  3. Bonnie says:

    I agree with the others. How do you copy the recipe? The print is so small. I gave up also. Don’t bother posting recipes if no one can use them. A waste of time.

  4. Jennifer G says:

    Mother Dough Recipe
    Ingredients:

    • 2 cups flour
    • ½ tsp baking powder
    • ¼ tsp salt
    • pinch ground nutmeg
    • 1 cup butter
    • 1 cup packed brown sugar
    • 1 egg
    • 1 tsp vanilla

    Directions:

    Combine first four ingredients in a bowl. Cream together butter and sugar. Beat in egg and vanilla. Mix in half the dry ingredients, then add what is remaining. Divide dough in half and wrap with plastic wrap until ready to use. This recipe makes enough for two batches of cookies, so we suggest that you always divide the dough in half and wrap each separately in plastic. Keep the other half refrigerated until you need it (it will keep in the refrigerator for up to four days).

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    Decorated Cut Out Holiday Cookies

    Makes 20 Cookies

    Directions:

    Preheat oven to 350F. Using a half portion of chilled Mother Dough, roll out on a lightly floured surface to π” thickness. Using a floured cookie cutter, cut out shapes. Transfer to a parchment-covered sheet pan. Bake for 8-10 minutes or until lightly golden. Transfer to a wire rack to cool until ready to decorate with sprinkles, Royal Icing (recipe below) and candy.

    Royal Icing:

    Beat together on low speed 2 cups icing sugar, 2 tsp powdered egg white, 1 tsp lemon juice and 3 tbsp of warm water for one minute. Add more water if you’d like the icing to be thinner. Increase speed to high and beat for 3 more minutes until it forms stiff, glossy peaks. Divide into small bowls and add food colouring.

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    Jammie Sammie Cut-Outs

    Makes 10 sandwich cookies

    Directions:

    Preheat oven to 350°F. Using a half portion of Mother Dough roll out on a lightly floured surface to ¼-inch thickness. Cut out shapes with a lightly floured 2-inch cookie cutter. Use a smaller cookie cutter to cut out centres from tops. Transfer to parchment-covered sheet pan leaving a 1-inch space between each one. Bake for 8–10 minutes or until lightly golden. Transfer to a wire rack to cool until ready to decorate with icing. Match up decorated tops and undecorated bottoms. Cover bottoms with a thin layer of seedless jam. Sandwich together and fill cut-out with jam.

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    White Chocolate Cranberry Almond Cookies

    Makes 20 cookies

    Directions:

    Preheat oven to 350°F. Mix 1/4 cup of each: white chocolate chips, dried cranberries and almond slivers to a half portion of Mother Dough (you can add more to suit your taste). Drop 1 ½ tbsp of dough onto parchment-covered sheet pan, leaving 1 inch between each. Bake 8–10 minutes or until lightly browned at the edges. Let cool on pan for 5 minutes and then transfer to rack.

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    Sugar Coated Spice Cookies

    Makes 20 cookies

    Directions:

    Preheat oven to 350°F. Using a half portion of Mother Dough, add 1 tsp cinnamon and ½ tsp ground ginger. Stir in 1 tbsp molasses. Drop 1 ½ tbsp of dough onto parchment-covered sheet pan, leaving at least 1 ½-inch space between each one. Sprinkle each cookie with coarse sugar. Bake 8–10 minutes or until lightly browned around the edges. Let cool on pan for 5 minutes and then transfer to rack.

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    Dulce de Leche Coconut Bars

    Makes 40 squares

    Directions

    Preheat oven to 350°F. Press a half portion of the Mother Dough evenly into greased, foil-lined 9 x 9 square pan. Chill for 15 minutes. Bake for 25 minutes or until light golden brown. Top cookie base with 1 cup shredded sweetened coconut. Heat a 450g jar of President’s Choice dulce de leche for 30 seconds in the microwave and pour over coconut-covered cookie base. Bake 25 minutes. Let squares cool completely in pan before serving, at least 2 hours. Cut squares using a serrated knife dipped in hot water after each cut.

  5. Janet says:

    Just copy the portion that you want, paste it into a word or Pages document and print. Voila.

  6. Alicia McAuley says:

    Hi AYP—Each recipe now has its own page, so you should find it easier to save/print. Hope that helps!

  7. Alicia McAuley says:

    Hi Bonnie—The format has been changed, so each recipe now has its own page. Hopefully that helps! Thanks for your feedback.

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