fun with cookie dough

8/3/2019 Fun With Cookie Dough

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Crazy for CookieDough 6Simple Pleasures 8

Kids inthe Kitchen 28Novel Ideas 42PartyFun 60

Holiday Treats 76Basic Recipes 89

Index 93


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Flip through the pages of thisdelightful magazine and see allthe wonderful ways to usecookie dough. Set aside sometime, perhaps the next rainy dayto do projects with your family.Use the suggestions and photosas a starting point and let yourimagination go wild! Feel free tochange the colors or shapes tosuit your family or party.

baked. Always leave twoinches between cookies whenplacing them on cookie sheets.Supplies:Some of the recipes in CookieDough Fun call for specialequipment or nonfood items;these are always listed in therecipe under the heading"Supplies." Most of the supplieslisted are available in storescarrying cake decoratingequipment and in supermarkets,Kitchen Equipment:Equipment not listed under"Supplies" are things that arenormally found in a well-equipped kitchen including:mixing bowls, cookie and bakingsheets, rolling pins, small,medium and large saucepans,aluminum foil, waxed paper andcookie cutters.Additional equipment you mayneed that is listed under"Supplies" includes: pastry brush,lollipop sticks, cardboard, pastrybags and decorating tips.

General Guidelines Measure all the ingredientsand assemble them in theorder called for in the recipe. All cookie dough should be wellchilled before using..Unless therecipe states otherwise, workwith the recommended portionof dough called for andrefrigerate the remaining doughuntil needed. Follow recipe directions andbaking times. Check fordoneness using the test givenin the recipe.

Most refrigerated cookie doughexpands considerably when


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Special TechniquesMakingPatterns:When a pattern is to be usedonly once, as for theGingerbread Log Cabin, makethe pattern out of waxed paper.Using the diagram(s) and photoas guides, draw the patternpieces on waxed paper. Cut thepieces out and place them onthe tolled-out dough. Cut aroundthe pattern pieces with a sharpknife. Remove the pattern piecesand discard. Continue asdirected in the recipe.For patterns that are used morethan once, make the patternmore durable by using cleanlightweight cardboard or posterboard. Using the diagram(s) andphoto as guides, draw thepattern pieces on the cardboard.Cut the pieces out and lightlyspray one side with nonstickcooking spray. Place the patternpieces, sprayed side down,onthe rolled-out dough and cutaround them with a sharp knife.Reuse the pattern pieces tomake as many cutouts asneeded.Tinting Coconut:Dilute a few drops of food colorwith % teaspoon water in a largeplastic food storage bag. Add 1to 11iJcups flaked coconut.Close the bag and shake welluntil the coconut is evenlycoated. If a deeper color isdesired, add more diluted foodcolor and shake again.

Melting Ch.ocolate:When melting chocolate be surethe utensils are completely dry.Any drop of moisture makes thechocolate become stiff andgrainy. If this does happen, addY z teaspoon shortening (notbutter) for each ounce ofchocolate and stir until smooth.Chocolate scorches easily, andonce scorched cannot be used.Use one of the following threemethods for successful melting.Double Boiler: Place thechocolate in the top of a doubleboiler or in a heatproof bowl overhot, not boiling water. Stir untilsmooth. (Make sure the waterremains just below a simmer andis one inch below the top pan ..)Be careful that no steam orwater gets into the chocolate.Direct Heat: Place the chocolatein a heavy saucepan and meltover very low heat, stirringconstantly. Remove thechocolate from the heat as soonas it is melted. Be sure to watchthe chocolate carefully since it iseasily scorched with thismethod.Microwave Oven; Place a1-ounce square of chocolate Of1 cup of chocolate chips in asmall microwavable bowl.Microwave at HIGH 1 to 2 .,minutes or until the chocolate isalmost melted, stirring well afterevery minute. Ad.d 10 secondsfor each additional ounce ofchocolate. Be sure to stir themicrowaved chocolate wellbecause it retains its originalshape even when melted.


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"Everything butthe KitchenSink" BarCookies-What you need:

1 package(18 ounces)refrigeratedchocolate chipcookie dough

1 jar (7 ounces)marshmallowcreme% cup creamy peanutbutter1% cups toasted corncereal% cup miniaturecandy-coatedchocolate pieces

1reheat oven to 350F.Grease 13x 9-inch bakingpan. Remove dough fromwrapper according topackage directions.

2Press dough intoprepared baking pan.Bake 13 minutes.3Remove baking pan fromoven. Drop teaspoonfulsof marshmallow creme andpeanut butter over hot cookiebase.4 Bake 1 minute. Carefullyspread marshmallowcreme and peanut butter overcookie base.SSprinkle cereal andchocolate pieces overmelted marshmallow andpeanut butter mixture.

6Bake 7 minutes. Coolcompletely on wire rack.

Cut into 2-inch bars.Makes 3dozen bar cookies

"Everything but t.he KitchenSink" Bar Cookies


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Simple Pleasures

Sandwich CookiesWhat you need:

1 package (20 ounces)refrigerated cookiedough, any flavor

All-purpose flour., (optional)FILLINGS

Any combination ofcolored frostings,peanut butter or ,assorted ice creams

DECORATIONSColored sprinkles,chocol ate-coveredraisins, miniaturecandy-coatedchocolate piecesand other assortedsmall candies

1reheat oven to 350F.Grease cookie sheets.2Remove dough fromwrapper according topackage directions.3Cut dough into 4 equalsections. Reserve1 section; refrigerate remaining3 sections.4 Roll reserved dough toY


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Simple Pleasures

Chocolate MaltedCookiesWhat you need:

% cup butter ormargarine, softened

% cup shortening13J4'cupspowdered sugar,divided1 teaspoon vanilla2 cups all-purpose flour1 cup malted milk

powder, divided% cup unsweetened

cocoa powder

1eat butter, shortening,% cup powdered sugar andvanilla in large bowl at highspeed of electric mixer.2Add flour, Y 2 cup maltedmilk powder and cocoa;beat at low speed until wellblended. Refrigerate severalhours or overnight.3Preheat oven to 350FShape slightly moundedteaspoonfuls of dough intoballs.4 Place dough balls about 2inches apart on ungreasedcookie sheets.

5 Bake 14 to 16 minutes oruntil lightly browned.6Meanwhile, combineremaining 1 cup powderedsugar and % cup malted milkpowder in medium bowl.7Remove cookies to wireracks; cool 5 minutes. Rollcookies in powdered sugarmixture.Makes about 4 dozen cookies

--------~~r---------Substitute 6 ounces meltedsemisweet chocolate for the 1cuppowdered sugar and:.1 cupmalted milk powder used to rollthe cookies. Instead, dip cookiesin melted chocolate and let dry onwire racks until coating is set.

Chocolate Malted Cookies


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S:imple Pleasures

PeanutsWhat you need:

% cup butter ormargarine, softened% cup shortening

% cup creamy peanut " butter1cup powdered sugar,sifted

1egg yolk1 teaspoon vanilla1% cups all-purpose flour'1 cup finely groundhoney-roastedpeanuts, dividedPeanut ButteryFrosting (recipefollows)

1rease cookie sheets.2Beat butter, shortehing andpeanut butter in large bowlat medium speed of electricmixer, Gradually add powderedsugar, beating until smooth. Addegg yolk and vanilla; beat well.Add flour; mix well. Stir in Y s cupground peanuts, Cover douqh:refrigerate 1 hour.3Prepare Peanut ButteryFrosting. Preheat oven to350F, Shape dough into 1-inchballs. Place 2 balls, side by sideand slightly touching, onprepared cookie sheet. Gentlyflatten balls with fingertips andform into "peanut" shape.Repeat steps with remainingdough.

4 Bake 16 to 18 minutes oruntil edges are lightlybrowned. Coolon cookie sheets5 minutes. Remove cookies towire racks; cool comp.letely.5 Place remaining % cupground peanuts in shallowdish. Spread about 2 teaspoonsPeanut Buttery Frosting evenlyover top of each cookie. Coatwith ground peanuts.Makes about 2 dozen cookies

Peanut ButteryFrosting% cup butter or margarine,

softened% cup creamy peanutbutter

2 cups powdered sugar,sifted% teaspoon vanilla

3 to 6 tablespoons milk1eat butter and peanutbutter in medium bowl atmedium speed of electric mixeruntil smooth. Gradually addpowdered sugar and vanilla untilblended but crumbly.

2Add milk, 1 tablespoon at atime, until smooth.Refrigerate until ready to use.Makes 1% cups frosting

Peanuts


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Simple Pleasures

Butter PretzelCookiesWhat you need:

1 recipe Butter CookieDough (page 90)

TOPPINGSWhite, rainbow orcolored rock orcoarse sugar

1repare Butter CookieDough. Cover; refrigerateabout 4 hours or until firm.a Preheat oven to 350F.Grease cookie sheets.3Divide dough into 4 equalsections. Reserve1 section; refrigerate remaining3 sections. Divide reserveddough into 4 equal pieces. Rolleach dough piece on lightlyfloured surface to 12-inch rope;sprinkle with rock or coarsesugar.4 Transfer 1 rope at a time toprepared cookie sheets.Form each rope into pretzelshape. Repeat steps withremaining dough pieces.5 Bake 14 to 18 minutes oruntil edges begin to brown.Cool cookies on cookie sheets1 minute. Remove to wire racks;cool completely.Makes 16 cookies

Chocolate PretzelCookiesWhat you need:

1 recipe ChocolateCookie Dough(page 90)

TOPPINGSWhite and coloredrock or coarse sugar

1repare Chocolate CookieDough. Cover; refrigerateabout 2 hours or until firm.a Preheat oven to 325F.Grease cookie sheets.3Divide dough into 4 equalsections. Reserve1 section; refrigerate remaining3 sections. Divide reserveddough into 5 equal pieces. Rolleach dough piece on lightlyfloured surface to 12-inch rope;sprinkle with rock or coarsesugar.4 Transfer 1 rope at a time toprepared cookie sheets.Form each rope into pretzelshape. Repeat steps withremaining dough pieces.5Bake 12 to 14 minutes oruntil edges begin to brown.Cool cookies on cookie sheets1 minute. Remove to wire racks;cool completely.

Makes 20 cookies

Butter Pretzel Cookies,Chocolate Pretzel Cookies


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Simple Pleasures

Surprise CookiesWhat you need:

1 package (20 ounces)refrigerated sugarcookie dough

All-purpose flour. . ' (optional)FILLINGS.. Any combination of

walnut halves, wholealmonds, chocolate- 'covered raisins orcaramel candysquares

1rease cookie sheets.Remove dough fromwrapper according to packagedirections.2Cut dough into 4 equalsections. Reserve1 section; refrigerate remaining3 sections.3-oll reserved dough toY4-inchthickness. Sprinklewith flour to minimize sticking, ifnecessary.

4Cut out 3-inch squarecookie with sharp knife.Transfer cookie to preparedcookie sheet.5 Place desired "surprise"filling in center of cookie. (Ifusing caramel candy square,place so that caramel formsdiamond shape within square.)

6 Bring up 4 corners ofdough towards center;pinch gently to seal. Repeatsteps with remaining dough andfillings, placing cookies about2 inches apart.

7Freeze cookies 20 minutes .Preheat oven to 350F.8Bake 9 to 11 minutes oruntil edges are lightlybrowned. Remove to wire racks;cool completely.

Makes about 14 cookies

- - - - - - - - ~ ~ ~ - - - - - - - - -Make extra batches of thesesimple cookies and store infreezer in heavy-duty freezerbags. Take out a few at a time forkids' after-school treats.

Surprise Cookies


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Simple Pleasures

Fruity CookieBings and TwistsWhat you need:


3 cups fruit-flavoredcereal, crushed,divided

1emove dough fromwrapper according topackage directions.2Combine dough and 12cupcereal in large bowl. Dividedough into 32 balls. Refrigerate1 hour:3Preheat oven to 375F Rolldough balls into 6- to 8-inch-long ropes. Roll ropes inremaining cereal to coat; shapeinto rings or fold in half andtwist.4 Place cookies 2 inchesapart on ungreased cookiesheets.

5 Bake 1.0to .11 minutes oruntil lightly browned.Remove to wire racks; coolcompletely.

Makes 32 cookies

--------~~r---------These cookie rings can betransformed into Christmas treeornaments by poking a hole in theunbaked ring using a drinkingstraw. Bake cookies and decoratewith colored gels and smallcandies to resemble wreaths.Loop thin ribbon through holesendtie together.

Fruity Cookie Rings and Twists


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Simple Pleasures

7 Place 1 square of brownsugar filling in center ofeach square.8Carefully place secondlayer of dough over brownsugar mixture. Press gentlybetween rows. Cut with knife,ravioli wheel or pastry cutter.

9Transfer filled ravioli toungreased cookie sheets.10Bake 14 to 16 minutesor until lightly browned.Goal on cookie sheets5 minutes. Remove to wireracks; cool completely.

Makes 3 dozen cookies

Pecan ToffeeFilled RavioliCookiesWhat you need:

1 cup packed brownsugar% cup butter, melted% cup chopped pecans. 2 tablespoons a n -. purpose flour2 recipes Butter Cookie

Dough (page 90)

1tir brown sugar into meltedbutter in large bowl until wellblended. Add pecans and flour;mix well.2Transfer filling to waxedpaper; shape into 7-inchsquare.3Cut into 36 (1Y4-inch)pieces. Refrigerate 1 houror overnight.4 Prepare Butter CookieDough. Cover; refrigerateabout 4 hours or until firm. Rollhalf of dough on well-flouredsheet of waxed paper to 12-inchsquare.SRepeat with second half ofdough. If dough becomessoft, refrigerate 1 hour.6 Preheat oven to 350F.Lightly score 1 layer ofdough at 2-inch intervals to form36 squares.

- - - - - - - - ~ ~ ~ - - - - - - - - -For a fun flavor adventure, fillravioli cookies with t-inctisquares of semisweet or milkchocolate instead of brown sugar-pecan mixture. Omit steps 1through 3.

Pecan TofteeFilled RavioliCookies


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Simple Pleas1l.res

Peanut Butter andChocolate SpiralsWhat you need:


1 package (20 ounces)refrigerated peanutbutter cookJe dough

% cup unsweetenedcocoa powder1 1 3 cup peanut butter-flavored chips,chopped

1 , 4 cup all-purpose flour% cup miniaturechocolate chips

1emove each dough fromwrapper according topackage directions.2 Place sugar cookie doughand cocoa in large bowl;mix with fork to blend. Stir inpeanut butter chips.3Place peanut butter cookiedough and flour in anotherlarge bowl; mix with fork toblend. Stir in chocolate chips.Divide each dough in half;refrigerate 1 hour:

4 Roll each dough on flouredsurface to 6x 12-inchrectangle. Layer each half ofpeanut butter dough onto eachhalf of chocolate dough. Roll updough, starting at long end toform 2 (12-inch) rolls. Refrigerate1 hour.S Preheat oven to 375F. Cutdough into %~inch-thjckslices. Place cookies 2 inchesapart on ungreased cookiesheets.6 Bake 10 to 12 minutes oruntil lightly browned.Remove to wire racks; coolcompletely.


Peanut Butter and OhocolateSpirals


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Simple Pleasures

Apple Pie Wedges~ - -What you need:1 cup butter, softened% cup sugar.. 1 egg yolk. % cup apple butter

2% cups all-purpose flour' .: 1 teaspoon groundcinnamon% teaspoon apple piespiceV 2 teaspoon vanilla

1eat butter and sugar inmedium bowl at mediumspeed of electric mixer untilfluffy.2Add egg yolk and applebutter; mix well. Add flour,cinnamon, apple pie spice andvanilla; beat at low speed untilwell blended.

3Divide dough in half. Shapeeach half into a 6-inch discon waxed paper: Refrigerate30 minutes.4 Preheat oven to 325F.Invert 1 disc of dough intoungreased 9-inch round pieplate.

SPress dough into plate withlightly floured handcovering plate completely.

6 Flute edges using handle ofwooden spoon. Deeplyscore into 8 wedges.7Prick surface using tines offork. Repeat steps withremaining disc of dough andanother pie plate.S Bake 35 minutes or untilgolden brown. Remove towire rack; cool completely. Cutinto wedges. Makes 16wedges- - - - - - - - ~ ~ ~ - - - - - - - -Serve these tasty cookies warmwith a big scoop of vanilfa orcinnamon-flavored ice cream.

Apple Pie Wedge.!! ;


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3Combine flour and salt insmall bowl. Graduallyadd to butter mixture.4 Divide dough into10 equal sections. Formshapes directly on preparedcookie sheets according tophoto, or as desired, for eachsection.

5Bake 15 to 18 minutes oruntil edges are lightlybrowned. Cool completely oncookie sheets.6 Decorate with glazes,frostings, sugars andsmall candies as desired.

Makes 10 (4-inch) cookies

Kids' Cookie Dough

. .

Kids' CookieDoughWhat you need:1cup butter, softened2 teaspoons vanilla% cup powdered sugar2% cups all-purpose

flour% teaspoon saltDECORATIONSAssorted coloredglazes, frostings,sugars and smallcandies

1reheat oven to 350F.Grease cookie sheets.2Beat butter and vanilla inlarge bowl at high speedof electric mixer until fluffy.Add sugar and beat atmedium speed until blended.


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Kids inthe Kitchen

Diamond BacksWhat you need:

1 recipe GingerbreadCookie Dough(page 89)

,D.ECORATIONS. 2 egg yolks% teaspoon water. . Assorted paste food. colorsSUPPLIES

Small craft paintbrushes

1repare GingerbreadCookie Dough. Cover;refrigerate about 8 hours or untilfirm.a Combine egg yolks andwater in small bowl. Divideegg mixture evenly among smallcustard cups. Add different foodcolors to each cup; blend well.Set aside.3Preheat oven to 350QFGrease cookie sheets.4 Divide dough in half.Reserve 1 half; refrigerateremaining dough. Roll reserveddough into rectangle on flouredsurface to 1;4-.inchhickness.

5Cut dough into squiggly8x t-inch strips for bodies,leaving one end pointed.Carefully transfer to preparedcookie sheets.

6Rerall scraps to 1;4-inchthickness; cut into 1%-inchteardrop shapes for heads.7Paint bodies of diamondbacks as desired usingsmall craft paint brushes andegg yolk paint.SPlace teardrop heads onbodies; press gently.Decorate according to photo oras desired. Repeat withremaining dough.

9Bake 12 to 13minutes oruntil set Cool on cookiesheets 5 minutes. Remove towire racks; cool completely.Makes about 14 cookies

- - - - - - - - ~ ~ ~ - - - - - - - - -Using paste food color fordiamond backs is not absolutelynecessary, but it can give betterresults by producing bright vibranthues. Also, it will not thin the eggyolk mixture like Ifquid food color.

Diamond Backs


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Kids in the Kitchen

Cookie CanvasesWhat you need:

.'

1package (20 ounces)refrigerated cookiedough, any flavor

All-purpose flour(optional)

1 recipe Cookie Glaze(page 92)

SUPPLIES1 (3V2-inch) squarecardboard template

1 (2V2x4%-inch)rectangularcardboard template

Assorted liquid foodcolorsSmall craft paintbrushes

and straighten cookie edgeswith spatula. Cool cookiescompletely on cookie sheets.Prepare Cookie Glaze.SPlace cookies on wireracks set over waxed paper.Drizzle Cookie Glaze overcookies. Let stand at roomtemperature 40 minutes or untilglaze is set. Place food colors insmall bowls. Using small craftpaint brushes, decorate cookieswith food colors by "painting"designs such as rainbows,flowers and animals.Makes 8 to 1a cookie canvases

1reheat oven to 350F.Grease cookie sheets.2Remove dough fromwrapper according topackage directions. Cut doughin half. Wrap half of dough inplastic wrap and refrigerate.

3Roll remaining dough onfloured surface to ~-inchthickness. Sprinkle with flour to

minimize sticking, if necessary.Cut out cookie shapes usingcardboard templates as guides.Place cookies 2 inches apart onprepared cookie sheets. Repeatsteps with remaining dough.4 Bake 8 to 10 minutes oruntil edges are lightlybrowned. Remove from oven

3 ] 1 2 " 3W 'quare

3 1 1 2 "

rectangle 2 1 1 2 "

4 1 ' 2 "

Cookie Canvases


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Kids in the Kitchen

Cookie ClocksWhat you need:

1 package (20 ounces)refrigerated cookiedough, any flavorAll-purpose flour(optional)

DECORATIONSColored and whitefrostings andassorted candies

1reheat oven to 350F.Grease cookie sheets.2Remove dough fromwrapper according topackage directions. Cut doughinto 4 equal sections. Reserve1 section; refrigerate remaining3 sections. Sprinkle reserveddough with flour to minimizesticking, if necessary. Rolldough to %-inch thickness.3Cut out various shapes ofclocks and watches usingdiagrams as guides. Carefullyplace cookies 2 inches apart onprepared cookie sheets. Repeatsteps with remaining dough.4 Bake 8 to 10 minutes oruntil edges are lightlybrowned. Cool cookies oncookie sheets 5 minutes.Remove to wire racks; coolcompletely. Decorate asdesired.Makes about 8 to 10 cookies

1% "semicircle

0 / 4 " circle

rectangle 2Yi'

4W'

Cookie Clocks

6"

1"


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Kids inthe Kitchen

HandprintsWhat you need:

1 package (20 ounces)refrigerated cookiedough, any flavor. All-purpose flour(optional)

DECORATIONSCookie glazes,frostings, nondairywhipped topping,peanut butter andassorted candies

1rease cookie sheets.2

Remove dough fromwrapper according to

package directions.3Cut dough into 4 equalsections. Reserve1 section; refrigerate remaining3 sections. Sprinkle reserveddough with flour to minimizesticking, if necessary.4 Roll dough on preparedcookie sheet to 5x7-inchrectangle.SPlace hand, palm-sidedown, on dough. Carefully,cut around outline of hand withknife. Remove scraps. Separatefingers as much as possibleusing small spatula. Pat fingersoutward to lengthen slightly.Repeat steps with remainingdough.

6 Freeze dough 15 minutes.Preheat oven to 350F.7Bake 7 to 13 minutes oruntil cookies are set andedges are golden brown. Coolcompletely on cookie sheets.8Decorate as desired.Makes 5 adult handprint cookies

- - - - - - - - ~ ~ ~ - - - - - - - - - - -To get the kids involved, let themuse their hands to make thenenaorini. Be sure that an adultis available to cut around theoutline with a knife. The kids willenjoy seeing how their handprintsbake into big cookies.

Handprints


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Kids inthe Kitchen

Chocolate TeddyBearsWhat y01,1. need:

1 recipe ChocolateCookie Dough(page 90)

DECORATIONS' .. White and colored

frostings, decoratorgels, coarse sugarsand assorted smallcandies

1repare Chocolate CookieDough. Cover; refrigerateabout 2 hours or until firm.

a Preheat oven to 325FGrease cookie sheets.3Divide dough in half.Reserve 1 half; refrigerateremaining dough.4Divide reserved dough into8 equal balls. Cut 1 ball inhalf; roll 1 half into ball for body.

5Cut other half into 2 equalpieces; roll 1 piece into4 small balls for paws.6 Divide second piece intothirds. Roll two-thirds ofdough into ball for head.7Divide remaining one-thirdof dough in half; roll into2 small balls for ears.

--- --

8Place balls together directlyon prepared cookie sheetto form bear according todiagram. Repeat steps withremaining dough.9 Bake 13 to 15 minutes oruntil set. Cool completelyon cookie sheets. Decorate withfrostings, gels, sugars andassorted candies as desired.Makes 16 (4-inch) teddy bears

Numbers in diagram refer to steps inrecipe.

Chocolate Teddy Bears


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~ Kids in the KitchenJ 1 I J I I " 4 o .

Puzzle CookieWhat you need:

3 ,4 cup shorteningY z cup packed lightbrown sugar',' 6 tablespoons dark

molasses2 egg whites

. . ' 3 ,4 teaspoon vanilla214 cups all-purpose flour% teaspoon baking soda% teaspoon plus

1 J a teaspoon bakingpowder7 '4 teaspoon salt2 teaspoons groundcinnamon% teaspoon ground

gingerDECORATIONSAssorted coloredfrostings, colored

sugars, coloreddecorator gels andassorted smallcandies

1eat shortening, brownsugar, molasses, egg whitesand vanilla in large bowl at highspeed of electric mixer untilsmooth.2Combine flour; bakjng soda,baking powder, salt,cinnamon and ginger in mediumbowl. Add to shortening mixture;mix well. Shape dough into flatrectangle. Wrap in plastic wrapand refrigerate about 8 hours oruntil firm.

3Preheat oven to 350F.Grease jelly-roll pan.4Sprinkle dough withadditional flour. Placedough in center of prepared panand roll evenly to within Y2inchof edge of pan. Cut shapes intodough according to photo, usingcookie cutters or free-hand,allowing at least 1 inch betweeneach shape. Cut through doughusing sharp knife, but do notremove cookie shapes.5 s a . ke 12 minutes or untiledges begin to brownlightly. Remove from oven andretrace shapes with knife.Return to oven 5 to 6 minutes.Cool in pan 5 minutes. Carefullyremove shapes to wire racks;cool completely.6 Decorate shapes withfrostings, sugars, decoratorgels and small candies asshown in photo. Leave puzzleframe in pan. Decorate withfrostings, colored sugars andgels to represent sky, clouds,grass and water, if desired.Return shapes to theirrespective openings to completepuzzle.

Makes 1 (15X 10-inch) puzzlecookie

Puzzle Cookie


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" " . : .::"1" ~; . . t.~

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Critters-in ...HolesWhat you need:

48 chewy caramelcandies coated inmilk chocolate48 pieces candy corn

Miniature candy-coated chocolatepieces1 container frosting,any flavor

1 package (20 ounces)refrigeratedpeanut buttercookie dough

1ut slit into side of1 caramel candy usingsharp knife.Carefully insert 1 piececandy corn into slit.Repeat with remainingcaramel candies and candycorn.3Attach miniaturechocolate pieces to

caramel candies to resemble"eyes" using frosting as glue.Decorate as desired.

Preheat oven to 350F.Grease 12 (H~-inch)muffin cups.5 Remove dough fromwrapper according topackage directions. Cutdough into 12 (t-inch) slices.Cut each slice into 4 equalsections. Place 1 section ofdough into each muffin cup.6 Bake 9 minutes. Removefrom oven andimmediately press 1decorated caramel candy intocenter of each cookie.Repeat with remainingingredients.7Remove to wire racks;cool completely.Makes 4 dozen cookies

Critters-in-Holes


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1 recipe ChristmasOrnament CookieDough (page 91)Red, green, yellow andblue paste foodcolors

. . DECORATIONSWhite frosting andgold glitter dust

Novel Ideas

RainbowsWhat you need:

1repare ChristmasOrnament Cookie Dough.Divide dough into 10 equalsections. Combine 4 sectionsdough and re d food coloring inlarge bowl; blend until smooth.

2Combine 3 sections doughand green food coloring inmedium bowl; blend untilsmooth.3Combine 2 sections doughand yellow food coloring inanother medium bowl; blenduntil smooth.

Combine remaining doughand blue food coloring in

small bowl; blend until smooth.Wrap each section of dough inplastic wrap. Refrigerate30 minutes.

Shape blue dough into8-inch log. Shape yellowdough into 8x3-inch rectangle;place on waxed paper. Placeblue log in center of yellow

rectangle. Fold yellow edges upand around blue log, pinching toseal. Roll to form smooth log.6 Roll green dough into 8X5~inch rectangle on waxedpaper. Place yellow log in centerof green rectangle. Fold greenedges up and around yellow log.Pinch to seal. Roll gently to formsmooth Jog.7 Roll red dough into 8x7-inch rectangle. Place greenlog in center of red rectangle.Fold red edges up and aroundgreen log. Pinch to seal. Rollgently to form smooth log. Wrapin plastic wrap. Refrigerate1 hour.

Preheat oven to 350F.Grease cookie sheets. Cutlog in half lengthwise. Cut eachhalf into %-inch-thick slices.

Place slices 1 inch apart onprepared cookie sheets. Bake8 to 12 minutes. (Do not brown.)Coolon cookie sheets 1 minute.Remove to wire racks; coolcompletely.

9Pipe small amount offrosting on bottom corner of1 side of each cookie andsprinkle with glitter dust. Letstand 1 hour or until frostingsets.Makes about 5 dozen cookies

Rainbows


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~. NovelldeasJri6

Domino CookiesWhat you need:

. . .1 package (20 ounces)refrigerated sugarcookie doughAll-purpose flour(optional)

% cup semisweetchocolate chips

Preheat oven to 350F.Grease cookie sheets.2 Remove dough fromwrapper according topackage directions. Cut doughinto 4 equal sections. Reserve1 section; refrigerate remaining3sections.

Roll reserved dough toYa-inchthickness. Sprinkle

with flour to minimize sticking, ifnecessary.4 Cut out 9 (1%X2Y2-.inCh)rectangles according todiagram using sharp knife.Place 2 inches apart onprepared cookies sheets.

5 Score each cookie acrossmiddle with sharp knife.6 Gently press chocolatechips, point side down, intodough to resemble variousdominos. Repeat with remainingdough and scraps.

7Bake 8 to 10 minutes oruntil edges are light goldenbrown. Remove to wire racks;cool completely.Makes 36 cookies

- - - - - - - - ~ ~ ~ - - - - - - - - -Use these adorable cookies as alearning tool for kids. They cancount the number of chocolatechips in each cookie and arrangethem in lots of ways: highest tolowest, numerically Of even solvesimple math problems. As a treat,they can eat the cookiesafterwards.

rectangle 1 0 / 4 "

2% "

Domino Cookies


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Novel Ideas

Honey eesWhat you need:

: Y 4 cup shortening% cup sugar% cup honey1 egg% teaspoon vanilla2 cups all-purpose flour% cup cornmeal1 teaspoon bakingpowder% teaspoon salt

DECORATIONSYellow and blackicings or gels andgummy fruit

1eat shortening, sugar andhoney in large bowl at

medium speed of electric mixeruntil fluffy. Add egg and vanilla;mix until well blended.

Combine flour, cornmeal,baking powder and salt in

medium bowl. Add to shorteningmixture; mix at low speed untilwell blended.

Cover; refrigerate severalhours or overnight, ifdesired.Preheat oven to 375F.Divide dough into 24 equalsections.

5Shape each section intooval-shaped ball. Place2 inches apart on ungreasedcookie sheets.

Bake 10 to 12 minutes oruntil lightly browned. Cool2 minutes on cookie sheets.

Remove to wire racks; coolcompletely.Decorate with icings, gelsand gummy fruit to createhoney bees.


- - - - - - - - ~ ~ ~ - - - - - - - - -To create a fun summery day, pairthese light sweet Honey Bees witha batch of Sunshine ButterCookies (page 68) and Rainbows(page 44).

HoneyBees


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Novel Ideas

Hot Dog Cookies1 recipe Butter Cookie

Dough (page 90)Liquid food colorsSesame seeds

TOPPINGSShredded coconut, redand green decoratorgels, frosting andgummy candies

Prepare Butter CookieDough. Cover; refrigerate4 hours or until firm. Grease

cookie sheets.2Use % of dough to make"hot dogs." Refrigerateremaining dough. Mix foodcolors in small bowl to getreddish-brown color followingchart on back of food color box.Add reserved 1 ; 3 of dough. Mixco.lor throughout dough usingwooden spoon.3Divide colored dough into6 equal sections. Roll eachsection into thin log shape.Round edges. Set aside.

To make "buns," divideremaining dough into

6 equal sections.

5Roll sections into thick logs.Make very deep indentationthe length of log in centers;smooth edges to create buns.

6 Lift b~ns ~ith ~mall spatulaand dip Sides In sesameseeds. Place 3 inches apart onprepared cookie sheets.7Place hot dogs inside buns.8Freeze 20 minutes. Preheatoven to 350F. Bake 17 to20 minutes or until bun edgesare light golden brown. Coolcompletely on cookie sheets.9Top hot dogs with green-tinted shredded coconut for"relish," white coconut for"onions," red decorator gel for"ketchup" and yellow-tintedfrostinqer whipped topping for"mustard."Mqkes 6 hot dog cookies

--------~~r---------To pipe gels and frosting onto HotDog Cookies, you can use aresealable plastic sandwich bagas a substitute for a pastry bag.Fold the top of the bag down toform a cuff and use a spatula tofill bag half full with gel orfrosting. Unfold top of bag andtwist down against fflling. Snip tinytip off one corner of bag. Holdtop of bag tightly and squeezefilling through opening.

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- r -


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- _ .. . "Novel Ide

Gingerbread armAnimals inCorralWhat you need:

1 recipe GingerbreadHouse Dough(page 91)2 recipes Royal Icing(page 92)

DECORATIONSAssorted food colorsShredded coconutAssorted small hardcandies

SUPPLIESCardboardDecorative paper

1reheat oven to 375F.Prepare Gingerbread HouseDough. Divide dough into4 equal sections. To makefence, roll 1 section of doughdirectly onto large cookie sheetto :I4-inch thickness. Cut into6 (2%x6-inch) sections, leaving%-inch space between sections.Bake 10 to 12 minutes or untiledqes are browned. Coolcompletely on wire racks.

Roll second section ofdough directly onto cookie

sheet to %-inch thickness. Cutinto 4 (2o/.+X6-inch)sections and2 (3-inch) sections. Bake 10 to12 minutes or until edges arebrowned. Cool completely onwire racks.

To make animals, rollremaining 2 sections of

dough directly on cookie sheetsto YS-inchthickness. Cut outanimal shapes using animal-shaped cookie cutters. Bake8 to 12 minutes or until edgesare browned. Cool completelyon wire racks.

Prepare Royal Icing. Tintsmall amounts of icing withfood colors to decorate animals.

Place remaining icing in smallresealable plastic food storagebag. Cut off small corner of bagfor piping.

Decorate animals andfence sections with icingand assorted candies according

to photo. Cover 20-inch piece ofcardboard with decorative paperand plastic wrap. Assemblefence by piping icing on bottomand side edges of fencesections. Use smailer sectionsto make 2 gates. Pipe icing onfeet of animals; arrange soanimals can be supported byfence or other animals. Sprinklegreen-tinted coconut aroundfeet of animals for grass, ifdesired.

Makes 1 fence and 2 dozenanimals1"

fence 2 % / 1

6"

Gingerbread FarmAn;mals inCorral


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~ Novel Ideasi f l / ! " ; ' 4 c,Shapers

- What you need:2 packages (20 ounces

each) refrigeratedsugar cookie dough.. ' Red, yellow, green andblue paste foodcolors

DECORATioNS1 container vanillafrosting

Remove dough fromwrapper according topackage directions. Cut eachroll of dough in half.

a Beat 1 ; 4 of dough an,d redfood coloring in mediumbowl at medium speed ofelectric mixer until well blended.Roll red dough on sheet ofwaxed paper to 5-inch log.

Set aside.4 Repeat with remainingdough and food colors.Cover: refrigerate tinted logs1 hour or until firm.S Working with one log at atime, roll on smooth surfaceto create circular, triangular,square and oval shaped logs.Use ruler to keep triangle andsquare sides flat.6 Cover; refrigerate dough1 hour or until firm.

-

-- --

- - - - -7 Preheat oven to 350F. Cutshaped dough into '!4-inchslices. Place 2 inches apart onungreased baking sheets.8Bake 9 to 12 minutes.Remove to wire racks; coolcompletely.9

Spoon frosting intoresealable plastic foodstorage bag; seal. Cut tiny tipfrom corner of bag.1 0 Pipe frosting aroundeach cookie to defineshape.Makes about 6 Y 2 dozen cookies--------~~r--------If you have extra liquid foodcolors at nome, tint the vanillafrosting different colors. Frostcookies using contrasting coloredfrosting, for example greenfrosting on a red cookie.

Shapers


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-""""'" Navel Ideas, , < t J I I I " ' S sKaleidoscopeCookies

. What you need:1 package (20 ounces)

refrigerated sugarcookie doughAll-purpose flour(optional)

Blue and red liquidfood colors2 tablespoons sprinkles,

multi-colored coarsesugar or rock sugar,divided

Remove dough fromwrapper according topackage directions. Cut doughinto 5 equal sections. Cover andrefrigerate 1 section. Sprinkle

remaining 4 sections with flourto minimize sticking, ifnecessary.

Add blue food coloring to1 section in medium bowl;mix using wooden spoon untilwell blended. Repeat withanother section of dough andred food coloring. Roll eachsection into 7%-inch log. Coverand refrigerate.

Add 1 tablespoon sprinklesto third section in mediumbowl; mix using wooden spoonuntil well blended. Repeat withfourth section of dough andremaining 1 tablespoonsprinkles. Roll each section into7Y2-inch log. Cover andrefrigerate.

4 Roll reserved section ofdough on sheet of waxedpaper to 7%x8%-inGhrectangle. Place logs of doughin middle of rectangle so thatmatching colors are diagonalfrom each other.

Bring waxed paper andclosest edge of dough up

and over top of logs. Pressgently. Repeat with oppositeside, overlapping dough edges.Press gently. Wrap waxed paperaround dough and twist ends tosecure.6 Freeze 20 minutes. Preheatoven to 350F Greasecookie sheets.

Remove waxed paper. Cutlog with sharp knife into%-inch slices. Place 2 inches

apart on prepared cookiesheets.

Bake 15 to 17 minutes oruntil edges are lightly

browned. Remove to wire racks;cool completely.Makes about 15 cookies

Kaleidoscope Cookies


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~ Novel Ideast I 1 f 1 1 1 1 " S 8

Cookie Bowl andCookie FruitWhat you need:

1 cup butter ormargarine, softened'1%.cups sugar

2 whole eggs. 2 teaspoons grated

orange peel2 teaspoons vanilla5 cups all-purpose flour1 teaspoon baking

powder% teaspoon salt1 cup sour creamDECORATIONS4 egg yolks, divided4 teaspoons water,dividedRed, yellow, blue and

green liquid foodcolors

SUPPLIESSmall craft paintbrushes

Beat butter and sugar inlarge bowl at high speed of

electric mixer until light andfluffy. Add whole eggs, orangepeel and vanilla; mix until wellblended.2Combine flour; bakingpowder and salt in anotherlarge bowl. Add half of flourmixture to butter mixture; mix atlow speed until well blended.Add sour cream; mix well. Addremaining flour mixture; mix well.

Divide dough into 4 equalsections. Cover; refrigerateseveral hours or overnight.Place 1 egg yolk in each of4 separate bowls. Add

1 teaspoon water and food colorto each; beat lightly. Set aside.SPreheat oven to 375F. Roll1 section of dough on well-floured surface to 12-inch circle.Carefully transfer to inverted1Y2-quart ovenproof bowl. Pressoverlapping portions of doughtogether; trim edges. Paint sidesof bowl as desired using smallcraft paint brushes and egg yolkpaint.

6Place bowl on wire rackand then on cookie sheet.Bake 20' to 25 minutes or untillightly browned. Cool completelyon bowl.

Roll remaining dough onwell-floured surface toVa-inch thickness. Cut with fruit

shaped cookie cutters. Place 2inches apart on ungreasedcookie sheets. Paint as desiredwith egg yolk paint.

Bake 10 to 12 minutes oruntil edges are lightly

browned. Remove to wire racks'Goal completely. 'Makes 1 bowl and 4 dozen

cookies

Cookie Bowl and. Cookie Fruit


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o

...

Cookie PopsWhat you need:

1 package(20 ounces)refrigerated sugarcookie doughAll-purpose flour(optional)

SUPPLIES20 (4-inch) lollipop

sticksDECORATIONS

Assorted coloredsugars, frostings,glazes and gels

1reheat oven to 350f.Grease cookie sheets.2Remove dough fromwrapper according topackage directions.3Sprinkle with flour tominimize sticking, ifnecessary. Cut dough in half.

Reserve 1 half; refrigerateremaining dough.4Roll reserved dough toYa-inch thickness. Cutout cookies using 3Y2-inchcookie cutters.5Place lollipop sticks oncookies so that tips ofsticks are imbedded incookies. Carefully turncookies so sticks are in back;place on prepared cookiesheets. Repeat withremaining dough.6 Bake 7 to 11 minutes oruntil edges are lightlybrowned. Cool cookies oncookie sheets 2 minutes.Remove cookies to wireracks; cool completely.7 Decorate with coloredsugars, frostings, glazesand gels as desired.

Makes 20 cookies

Cookie Pops


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- party FunThe ThousandLegged WormWhat you need:

1 package (20 ounces)refrigerated sugar" cookie dough

2 containers (16 ounceseach) chocolate" . frostingBlack licorice strings,cut into 3inchpieces1 marshmallow andcocon ut-coveredchocolate snackcake

DECORATIONSMiniature round buttercookies andassorted chewycandies

1reheat oven to 350F.Grease cookie sheets.2Remove dough fromwrapper according topackage directions.3Cut ,dOugh into 30 (Y2~inch)slices. Place 2 inches aparton prepared cookie sheets.4Bake 8 to 10 minutes oruntil edges are lightlybrowned. Cool completely onwire racks.5Spread underside of1 cookie with 1 tablespoonfrosting. Top with another cookie,pressing gently. Set aside,

6 Spread underside- ofanother cookie withfrosting, insert 1 piece oflicorice into frosting on eachside of cookie and attach toreserved sandwich cookie withfrosting,7'Repeat until 6 coo,kies aresandwiched together withfrosting and licorice.8Place cookie stack on itsside on serving platter.Repeat with remaining cookies,frosting and licorice.9Attach snack cake to 1 endof worm using frosting.10 Decorate with cookiesand assorted candies toresemble face. Makes 1worm

(3 dozen cookies)

- - - - - - - - ~ ~ ~ - - - - - - - - -To make this party worm into acute birthday worm, insertbirthday candles into the frostingused to hold the cookies together.It's sure to be the hit of the party.

The Thousand Legged Worm


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- party Fun4 Bake 14 to 23 minutes oruntil golden brown and setin center: Cool completely in panon wire rack, running spatulabetween cookie crust and panafter 10 to 15 minutes to loosen.SMelt semisweet chocolatechips and 1 tablespoonshortening in microwavablebowl at HIGH (100%) 1 minute;stir. Repeat process at 10 to20 second intervals untilsmooth.6 Melt white chocolate chipsand remaining 2 teaspoonsshortening in anothermicrowavable bowl at MEDIUM-HIGH (70%) 1 minute; stir.Repeat process at 10 to20 second intervals untilsmooth.7 Spread melted semisweetchocolate mixture overcrust to within 1 inch of edge.Decorate with desired toppings.8Drizzle melted whitechocolate over toppings toresemble melted mozzarellacheese. Cut and serve.

Makes 10 to 12 pizza slices

1 package (20 ounces)refrigerated sugar orpeanut butter cookie... dough

All-purpose flour(optional)..6 ounces (1 cup)semisweet chocolatechips

1 tablespoon plus2 teaspoonsshortening, divided% cup white chocolatechips

TOPPINGSGummy fruit,chocolate-coveredpeanuts, assortedroasted nuts, raisins,jelly beans and otherassorted candies

Cookie PizzaWhat you need:

1reheat oven to 350FGenerously grease 12-inchpizza pan.2Remove dough fromwrapper according topackage directions.3 s . prinkle dough with flour tominimize sticking, ifnecessary. Press dough intobottom of prepared pan, leavingabout %-inch space betweenedge of dough and pan.

Cookie Pizz.a


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,

- - - -

5 Bake 10 to 12 minutes oruntil edges begin to brown.Remove cookies to wire racks;cool completely. If necessary,push straw through warmcookies to remake holes.6 Cut ribbon into 18 (32-inch)pieces. Thread ribbonthrough holes .7 Prepare White Icing;spread over cookies. Letstand 40 minutes or until set.Spoon colored or additionalicing into small resealableplastic food storage bag. Cuttiny tip from corner of bag. Pipeindividual names directly ontocookies as shown in photo. Letstand until set. Decorate withcolored sugars and smallcandies, if desired.

Makes about 18cookienecklaces

~. PartyFunJ~6 -.--------------------------------

Name JewelryWhat you need:

1 recipe ChristmasOrnament CookieDough (page 91)

SUPPLIESPlastic drinking straw

. .Thin ribbon or yarnDECORATIONS

White Icing (recipefollows)

Colored .sugarsAssorted food colors(optional)

Small candies(optional)

1repare ChristmasOrnament Cookie Dough.Divide dough in half; wrap inplastic wrap. Refrigerate30 minutes or until firm.a Preheat oven to 350F.Grease cookie sheets.3Roll V 2 of dough on flouredsurface to :..i-inchthickness. Cut out cookies using3%-inch cookie cutters ofvarious shapes, such asrectangles, circles and hearts.4 Place cookies on preparedcookie sheets. With plasticstraw, make holes in tops ofcookies, about % inch from topedges.

White Icing2 cups powdered sugar2 tablespoons milk or

lemon juiceCombine powdered sugar andmilk in small bowl until smooth.(Icing will be very thick. Stir in1 teaspoon additional milk, ifdesired.) Icing may be dividedinto small bowls and tinted withfood coloring, if desired.

Name Jewelry


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-" Party Fun

4 Roll dough on flouredsurface to '!1!-inchthickness. Cut out cookies using3-inch round cookie cutter:Place cookies on preparedcookie sheets. Brush cookieswith beaten egg. Arrangepretzel sticks around edge ofcookies to resemble sunshinerays; press gently. Bake10 minutes or until l.ightlybrowned. Remove to wire racks;cool completely.

5Add food color toLemonade Royal Icing.Spoon about % cup icing intoresealable plastic food storagebag; seal. Cut tiny tip fromcorner of bag. Pipe thin circlearound underside of eachcookie to create outline.

Sunshine ButterCookiesWhat you need:

% cup butter, softened% cup sugar. '1 egg2% cups all-purpose flour1j4.teaspoon salt. - Grated peel of% lemon1 teaspoon frozen

lemonadeconcentrate, thawed1 recipe Lemonade

Royal Icing {page 92}1 egg, beatenThin pretzel sticksYellow paste foodcolor

DECORATIONSGummy fruit and blacklicorice strings

1eat butter and sugar inlarge bowl at high speed ofelectric mixer untiJfluffy. Addegg; beat well.

2Combine flour, salt andlemon peel in mediumbowl. Add to butter mixture. Stir

in lemonade concentrate.Refrigerate 2 hours.3Prepare Lemonade RoyalIcing. Cover; let stand atroom temperature. Preheat ovento 350F. Grease cookie sheets.

6 Add water, 1 tablespoon ata time, to remaining icing inbowl, until thick but pourableconsistency. Spoon icing incookie centers staying withinoutline.7 Decorate co~kie~ with fruitsnacks and licorice asshown in photo. Let stand1 hour or until dry.Makes about 3dozen cookies

Sunshine Butter Cookies


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~ PartyFun~..",,;OChocolatePinwheelsWhat you need:

1 recipe Chocolate ,Cookie Dough, (page 90)

SUPPLIES24'wooden popsiclesticksDECORATIONS24 (%-inch) round hard

candies or othercandies

Assorted coloredsugars

1repare Chocolate CookieDough. Cover; refrigerate1 hour or until firm.a Preheat oven to 325FGrease cookie sheets.Place popsicle sticks 4 inchesapart on prepared cookiesheets.3Roll dough on flouredsurface to Y4-inchthickness. Cut out cookies using3-inch round cookie cutter.4 Place 1 dough round onend of each wooden stick,pressing down. Cut 4 (t-inch)slits around the edge of eachdough round according todiagram.

5Uft 1 side of each slit,bringing the corner to thecenter of the cookie andpressing gently. Repeat withremaining dough. Place roundcandy in center of eachpinwheel cookie.6Bake 10 minutes or untilset. Remove to wire racks;cool completely. Decorate withcolored sugars.


3 / 1 circle

ChocolatePinwheels


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- party Fun6 Cut out alphabet lettershapes using 2Y2-inchcookie cutters. Repeat stepswith remaining dough.7 Bake 6 to 8 minutes or untiledges begih to brown.Remove cookies to wire racks;cool completely.8Decorate cookies withfrostings, glazes, coloredsugars, sprinkles and assortedsmall candies.Makes about 5 dozen cookies

Letters of theAlphabetWhat you need:

1 recipe GingerbreadCookie Dough(page 89)

DECORATIONS... Colored frostings and

glazes, coloredsugars, sprinklesand assorted smallcandies

1repare GingerbreadCookie Dough. Cover;refrigerate about 8 hours or untilfirm.

a Preheat oven to 350FGrease cookie sheets.3D.ivide dough into 4 equalsections. Reserve1 section; refrigerate remaining3 sections.4 Roll reserved dough onfloured surface to Va-inchthickness. Sprinkle with flour tominimize sticking, if necessary.5Transfer dough to 1 cornerof prepared cookie sheet.

- - - - - - - - ~ ~ ~ - - - - - - - - -Encourage children to arrangeletters to spell names of peoplethey know, their favorfte animalsor pets, colors or even places theylike to go. A tasty way to learn theABC's.

Letters of the Alphabet


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- - ~--

~ PartyFunJ~4

6 Return to oven 1 to2minutes. Cool cookies inmuffin cups 5 minutes. Removeto wire racks; cool completely.7Fill each cookie cup withdesired fillings. Decorate asdesired.

Cookie CupsWhat you need:


. All-purpose flour. (optional)FILLINGS. 'Prepared pudding,nondairy whipped

topping, maraschinocherries, jelly beans,assorted sprinklesand small candies

1rease 12 (2%-inch) muffincups.2Remove dough fromwrapper according topackage directions. Sprinkledough with flour to minimizesticking, if necessary.3Cut dough into 12 equalpieces; roll into balls: Place1 ball in bottom of each muffincup. Press dough halfway upsides of muffin cup, makingindentation in center of dough.4 Freeze muffin cups15 minutes. Preheat ovento 350FB Bake 15 to 17 minutes oruntil golden brown. Cookieswill be puffy. Remove from oven;gently press indentation withteaspoon.

Makes 12cookie cupsGiant Cookie CupsVariation: Grease 10(3%-inch) muffin cups. Cutdough into 10 pieces; rollinto balls. Complete recipeaccording to regular CookieCup directions. Makes 10 giantcookie cups.

- - - - - - - - ~ ~ ~ - . - - - - - - - -Add some pizzazz to your cookiecups by filling with a mixture ofprepared fruit-flavored gelatincombined with prepared puddingor nondairy whipped topping. Forconvenience, snack-size gelatinsand puddings can be found at thesupermarket, so there is no needto make them from scratch.

Cookie Cups, Giant CooIde Cups


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Festive EasterCookiesWhat you need:

1 cup butter ormargarine,softened

2 cups powderedsugar1 egg2 teaspoons gratedlemon peel1 teaspoon vanilla3 cups all-purpose

flour% teaspoon salt1 recipe Royal Icing(page 92)DECORATIONS

Assorted foodcolors, icings andcandies

1eat butter and sugar inlarge bowl at high speedof electric mixer until fluffy.Add egg, lemon peel and

vanilla; mix well. CombinefJour and salt in mediumbowl. Add to butter mixture;mix well.2 Divide dough into2 sections. Cover withplastic wrap. Refrigerate3 hours or overnight.3Preheat oven to 375F.Roll dough on flouredsurface to VB-inchthickness.Cut out cookies using Eastercookie Gutters, such as eggs,bunnies and tulips. Place onungreased cookie sheets.4 Bake 8 to 12 minutes orjust until edges are verylightly browned. Remove towire racks; cool completely.Prepare Royal Icing.Decorate as desired. Letstand until icing is set.


Festive Easter Cookies


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Holiday Treats

Chocolate andPeanut ButterHeartsWhat you need:

1 recipe Chocolate. Cookie Dough(page 90)

% .cup creamy peanutbutter% cup shortening

1 cup sugar1 egg1 teaspoon vanilla3 tablespoons milk2 cups all-purpose, flour1 teaspoon bakingpowder

1 ,4 teaspoon salt

1repare Chocolate CookieDough. Divide dough in half;wrap in plastic wrap. Refrigerateabout 2 hours or until firm.a Beat peanut butter,shortening and sugar atmedium speed of electric mixeruntil fluffy. Add egg and vanilla;mix until well blended. Add milk;mix well.3Combine flour, baking. powder and salt in mediumbowl. Add flour mixture topeanut butter mixture; mix atlow speed until well blended.Divide dough in half; wrap inplastic wrap. Refrigerate 1 to2 hours or until firm.

4 Preheat oven to 350F.Grease cookie sheets. Roll% of peanut butter dough onfloured waxed paper to Ya-inchthickness. Cut out cookies using3-inch heart-shaped cookiecutter. Place on prepared cookiesheets.

5 Use smaller heart-shapedcookie cutter to removesmall section from center ofheart; set smaller cutouts aside.6 Repeat with chocolatedough. Place small heartsinto opposite dough accordingto photo; press lightly.7Bake 12 to 14 minutes oruntil edges are lightlybrowned. Remove to wire racks;cool completely.


Chocolate and PeanutButter Hearts


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Holiday Treats

AngelsWhat you need:

1 recipe Butter CookieDough (page 90)

1 egg, lightly beatenDECORATIONS

Small pretzels, white, .frosting, toastedcoconut, glitter dustand assorted smalldecors

1repare Butter CookieDough. Refrigerate about6 hours or until firm.2Preheat oven to 350F.Grease cookie sheets. Rolldough on floured surface to"Y4-inchhickness.3Cut out 12 (4-inch)triangles according todiagram. Reroll scraps toY4~inchthickness. Cut out12 (1%-inch) circles accordingto diagram.4 Place triangles on preparedcookie sheets. Brush topswith beaten egg. Attach circle,pressing gently.5Bake 8 to 10 minutes orjust until edges begin tobrown. Remove to wire racks;cool completely.

6 Attach pretzels to back ofeach cookie for wings usingfrosting as "glue". Let dry30 minutes. Pipe frosting aroundhairline of each angel; sprinklewith coconut and glitter dust.

7Pipe frosting on body ofcookie to resemble armsand gown. Decorate faces asdesired. Let stand 1 hour oruntil dry.

Makes 1dozen cookies

triangle

4"

Angels


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Holiday Treats

Christmas TreePlatterWhat you need:

1 recipe ChristmasOrnament Cookie. '"Dough (page 91)

2 cups sifted powderedsugar2tablespoons milk orlemon juice

DECORATIONSAssorted food colors,colored sugars andassorted smalldecors

1reheat oven to 350F.Prepare ChristmasOrnament Cookie Dough.Divide dough in half. Reserve 1half; refrigerate remainingdough. Roll reserved half ofdough to Ya-inch thickness.2Cut out tree shapes withcookie cutters. Place onungreased cookie sheets.3Bake 10 to 12 minutes oruntil edges are lightlybrowned. Remove to wire racks;cool completely.4 Repeat with remaining halfof dough. Reroll scraps; cutinto small circles for ornaments,squares and rectangles for giftboxes and tree trunks.

S Bake 8 to 12 minutes,depending on size ofcookies.6 Mix sugar and milk foricing. Tint most of icinggreen and a smaller am.ount redor other colors for ornamentsand boxes. Spread green icingon trees. Sprinkle ornamentsand boxes with colored sugarsor decorate as desired.7Arrange cookies on flatplatter to resemble tree asshown in photo.Make.s about 1dozen cookies

- - - - - - - - ~ ~ ~ - - - - - - - - -Use this beautiful Christmas TreePlatter cookie as your centerpiecefor this holiday's family dinner. It'ssure to receive lots of "ootis" and"ebs"!

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~. Holiday TreatsA f l " 8 4SnowmenWhat you need:

1 package (20 ounces)refrigeratedchocolate chip',' cookie dough

1% cups sifted powdered, . sugar2 tablespoons milkDECORATIONS

Candy corn, gumdrops, chocolatechips, licorice andother assorted smallcandies

1reheat oven to 375F2Cut dough into 12 equalsections. Divide eachsection into 3 balls: large,medium and small for eachsnowman.3For each snowman, place3 balls in a row, 14 inchapart, on ungreased cookiesheet. Repeat with remainingdough.4 Bake 10 to 12 minutes oruntil edges are very lightlybrowned.

5 Cool 4 min.utes on cookiesheets. Remove to wireracks; cool comp.letely.6 Mix powdered sugar andmilk in medium bowl untilsmooth. Pour over cookies. Letcookies stand 20 minutes oruntil set.

7 Decorate to create faces,hats and arms withassorted candies.Makes 1dozen cookies- - - - - - - - _ , ~ ~ - - - - - - - - -Create your own holiday villageby baking several batches ofSnowmen, Angels (page 80)and 1 Gingerbread Log Cabin(page 86).

Snowmen


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Gingerbread LogCabin

Holiday Treats

What you need:7 cups all-purpose flour1 tablespoon plus..' 1% teaspoonsground ginger

2 3 , 1 4 teaspoons baking'. soda2% teaspoons ground

allspice1% teaspoons salt2% cups packed brown

sugar1% cups butter or

margarine, softened1 cup dark corn syrup3 eggsSUPPLIES

CardboardAluminum foil

DECORATIONSRoyal Icing (page 92)Assorted food colorsAssorted gum dropsand hard candies

1raw patterns for house oncardboard, using diagramson page 88; cut out patterns.Preheat oven to 375F. Greaseand flour large cookie sheet.Combine flour, ginger, bakingsoda, allspice and salt inmedium bowl.2Beat brown sugar andbutter in large bowl atmedium speed of electric mixer

until fluffy. Beat in corn syrupand eggs. Gradually add 6 cupsflour mixture to brown sugarmixture. Beat until well blended.Stir in remaining flour mixturewith wooden spoon. Dividedough into 4 equal sections .Reserve 1 section; refrigerateremaining 3 sections.

3To make sides of cabin, rolireserved dough directlyonto prepared cookie sheet to'Y4-inchthickness. Lay sheet ofwaxed paper over dough. Placepatterns over waxed paper2 inches apart. Cut dougharound pattern with sharp knife;remove patterns and waxedpaper. Reserve scraps to rerollwith next section of dough.4 To make logs, roll doughinto 12 (1-inch) balls. Rolleach ball into 6-inch rope. Lay6 logs parallel to one another on1 prepared house side, leavingY4-inchborder at top and bottomof house side..Repeat stepswith remaining 6 bails andsecond side. Freeze 15 minutes.

5Bake 15 to 18 minutes oruntil no indentation remainswhen cookies are touched incenter. While cookies are stillhot, place cardboard patternlightly over cookies; trim edgeswith sharp knife to straighten.Return to oven 2 minutes. Letstand on cookie sheets 5

continued

Gingerbread Log Cabin


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Holiday Treats

Gingerbread Log Cabin.continuedminutes. Remove using spatulato wire racks; cool completely.Leave cookie pieces outuncovered overnight.. .6 To make front and backwalls, repeat step 3. Tomake 16g"sor front and back,roll dough into 18 (Hi-inch)balls. Roll each ball into 7-inchlog. Place 9 logs for front wallover cardboard pattern as aguide; cut out openings forwindows. Lay Jogs parallel onfront wall, leaving Y4-inchborderat top and bottom of wall.Repeat steps with remaining9 balls and back wall. Freeze15 minutes. Bake and reserveas directed in step 5.7To make roof, repeat step3. To make logs for roof, rolldough into 16 (1Y4-inch) balls.Roll each ball into 7%-inch log.Lay logs parallel to one anotheron roof, leaving 1;4-inchborder attop and bottom of roof. Freeze15 minutes. Bake and reserveas directed in step 5.8To make chimney, rollcookie scraps into ball. Roll

and cut out rectangle about3x10/4-inches. Bake 10 to 12minutes.9 Cover 15-inch square pieceof heavy cardboard with foilto use as base for cabin.Prepare Royal Icing. Place icingin small resealable plastic foodstorage bag. Cut off smallcorner of bag. Pipe icing onedges of all pieces includingbottom; "glue" house together atseams and on base.10 Position mug againstoutside of each wall andanother at inside corner where2 walls meet. Let dry at least6 hours. When icing is set,remove mugs from inside walls.Pipe icing onto roof edges andattach to house. Place mugunder each side of roof. Let dryat least 6 hours. Decorate withadditional icing and candies asdesired. Place chimney near topof one side of roof; attach withicing.11Pipe icing on cabin toresemble snow.Decorate as desired.Makes 1 gingerbread log cabin

sides: roof:front cut 2 40/,6" cut2 6Yis"4%" and back patterns patterns

73;16" 6 7 ' 1 6 " 7%"


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89

Yield and baking times have not been includedfor these cookies. For best results, prepare and bake asdirected in individual recipes.

GingerbreadCookie DoughWhat you need:

% cup shortening% cup packed lightbrown sugarY 4 cup dark molasses1 egg white% teaspoon vanilla1% cups all-purpose

flour1 teaspoon groundcinnamon

% teaspoon bakingsoda

% teaspoon salt% teaspoon groundginger% teaspoon baking

powder

1eat shortening, brownsugar, molasses, eggwhite and vanilla in largebowl at high speed of electricmixer until smooth.

2Combine flour,cinnamon, baking soda,salt, ginger and bakingpowder in small bowl. Add toshortening mixture; mix well.Cover; refrigerate about8 hours or until firm.


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-- "~ _ -

Chocolate CookieDough

Basic Recipes

Butter CookieDoughr-; What you need:

% cup butter ormargarine, softened1 / 4 'cup granulated sugar

1 ,4 cup packed light. brown sugar

1'egg yolk1% cups all-purpose flour ,% teaspoon bakingpowderY s teaspoon salt

1ombine butter, granulatedsugar, brown sugar and eggyolk in medium bowl. Add flour,baking powder and salt; mixwell.2Cover; refrigerate about4 hours or until firm,

What you need:1 cup butter ormargarine, softened1 cup sugar

1egg1teaspoon vanilla2ounces semisweetchocolate, melted2% cups all-purpose flour1teaspoon baking

powder% teaspoon salt

1eat butter and sugar inlarge bowl at high speed ofelectric mixer until fluffy. Beat inegg and vanilla. Add meltedchocolate; mix well.2Add flour, baking powderand salt; mix well. Cover;refrigerate about 2 hours or untilfirm.


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Basic Recipes

ChristmasOrnament CookieDough

What you need: 'I2% cups all-purpose flour% teaspoon salt1 cup sugar

3/4 cup butter ormargarine, softened

1 egg1 teaspoon vanilla1 teaspoon almond

extract

1ombine flour and salt inmedium bowl.2Beat sugar and butter inlarge bowl at mediumspeed of electric mixer untilfluffy. Beat in egg, vanilla andalmond extract. Gradually addflour mixture. Beat at low speeduntil well blended.3Form dough into 2 discs;wrap in plastic wrap andrefrigerate 30 minutes or untilfirm.

GingerbreadHouse DoughWhat you need:

5% cups all-purpose flour1 tablespoon groundginger

2 teaspoons bakingsoda

1% teaspoons groundallspice1 teaspoon salt2 cups packed darkbrown sugar1 cup butter or

margarine, softened% cup dark corn syrup2 eggs

1ombine flour; ginger,baking soda, allspice andsalt in medium bowl.2Beat brown sugar andbutter in large bowl atmedium speed of electric mixeruntil fluffy. Beat in corn syrupand eggs. Gradually add flourmixture. Beat at low speed untilwell blended. Cover; refrigerateabout 2 hours or until firm.


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I

--~- -Basic Recipes

Royal Icing1 egg white, at room

temperature2 to 2% cups sifted. .: powdered sugar% teaspoon almond

extract

1eat egg white in small bowlat high speed of electricmixer until foamy.2Gradually add 2 cupspowdered sugar andalmond extract. Beat at lowspeed until moistened. Increasemixer speed to high and beatuntil icing is stiff.

Lemonade RoyalI c i n gWhat you need:

3% cups sifted powderedsugar3 tablespoons meringue

powder6 tablespoons frozen

lemonadeconcentrate, thawedBeat all ingredients in largebowl at high speed of electricmixer until smooth.

Cookie GlazeWhat you need:

4 cups powdered sugar4 to 6 tablespoons milkCombine powdered sugar andenough milk, 1 tablespoon at atime, to make a medium-thickpourable glaze.


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-93

Angels, 80Apple Pie Wedges, 26Butter Cookie Dough,

90Butter Pretzel Cookies,16

Chocolate and PeanutButler Hearts, 78

Chooolate Cookie Dough,90Chocolate MaltedCookies, 12

Chocolate Pinwheels,70

Chocolate PretzelCookies, 16

Chocolate Teddy Bears,.38

Christmas OrnamentCookie Dough, 9'1

Christmas Tree Pla,tter, 82Cookie, Bowl and Cookie

Fruit, 58Cookie c;anvases,32Cookie Clocks, 34Cookie Cups, 74Cookie Glaze, 92Cookie Pizza, 6:4Cookie Pops, 60Critters-in-Holes, 42Diamond Backs, 30DornrnoCookles, 46"Everything but the

Kitot)en Sink" BarCookies, 8

festive Easter Cookies,76Fruity Cookie Rings andTwists,20 .Giant Cookie Cups, 74Gingerbread Cookie

Dough,89Gingerbread Farm

Animals in Corral,52

Gingerbread HouseDough,91

Gingerbread log Cabin,86

Handprints, 36Homemade DoughsAnge.ls,80Apple Pie Wedges, 26Butter Pretzel Cookies,16Chocolate and PeanutButler Hearts, 78

Chocolate MaltedCookies, 12

Chocolate Pihwheels,70

Chocolate PretzelCookies, 16Chocolate TeddyBear", 38Christmas Tree Platter,82

Cookie BowlandCookie Fruit, 58

Dramond Backs, 30Festlve Easter Cookies,76

G'ingerbread FarmAnimals In Corral,52

Gingerbread LogCabin,86 .Honey Bees, 48Hot Dog Cookies, 50Kids' Cookie Dough, 28Letters of the Alphabet,72

Name Jewelry, 66Peanuts, 14Pecan Toffee FilledRavioli Cookies, 22

Puzzle Cookie, 40Rainbows, 44Sunshine ButterCookies, 68

Honey Bees, 48Hot Dog Cookies, 50Kaleidoscope Cookies,

56Kids' Cookie Dough, 28Lemonade Royal Icing,

92Letters of the Alphabet,

72

-

Name Jewelry, 66PeanulButlerand

Chocolate Spirals, 24Peanut Buttery Frosting,14Peanuts, 14Pecan Toffee Filled

Ravioli Cooktes. 22Puzzle Cooki.e, 40Rainbows, 44Refrigerataf DOU9,hsCookie Canvases, 32Cookie Clocks, 34Cookie Cups, 74Cookie Pizza, 64Cookie Pops, 60Critters-in-Holes, 42Domino Cookies, 46"Everything hut theKitchen S.ink" BarCookies, 8

Fruity Cookie Ringsand Twists, 20

Giant Cookie Cups, 74Handprints, 36Kaleidoscope Cookies,56

Peanut But ler andChocolate Spirals, 24

Sandwich Cookies, 10Shapers, 54Snowmen, 64Surprise Cookies, 16The Thousand: Legg.edWorm, 62

Royal Icing, 92Sandwich Cookies, 10Shapers, 54Snowmen, 84Sunshine Butter Cookies,

68Surprise Cookies, 18The Thousand Legged

Worm,62 .White Icing, 66

_ _ --


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ring smilesto little faces by baking abatch of radical Hot DogCookies. Or how aboutSunshine Butter Cookies-they're sure to brighten acloudyday. Cookie Dough Fun brings you these and many more

creative ideas using convenientrefrigerator doughs.

Everyone's crazy forCookie Dough Fun!

fun with cookie dough

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