6 ¼ cup all-purpose flour 1 cup sugar tablespoon salt 2 ½ cup butter, cut up
Chocolate Sandwich Cookies with Pistachio Cream
Using one portion of dough, stir in 1 egg, 1/4 cup all-purpose flour, and 1/2 tsp. baking powder until combined. Stir in 2 oz. melted semisweet chocolate. Cover and chill 30 to 60 minutes or until dough is easy to handle. Preheat oven to 350°F. On a lightly floured surface, roll dough until 1/8 inch thick. Using a 1 1/2-inch cookie cutter, cut out dough. Place 2 inches apart on an ungreased cookie sheet. Bake 7 to 9 minutes or until edges are firm. Remove; cool on a wire rack. For filling, in a medium bowl beat 1/4 cup softened butter with a mixer on medium 30 seconds. Beat in 1 cup powdered sugar and 1/2 tsp. vanilla. Beat in enough milk (2 to 3 tsp.) to reach spreading consistency. Stir in 1/4 cup finely chopped roasted, salted pistachio nuts. Spread filling on bottoms of half of the cookies, using about 1 tsp. for each cookie. Top with remaining cookies, bottom sides down. Makes about 22 sandwich cookies.
Chocolate Mint Drops
Preheat oven to 375°F. Using one portion of dough, stir in 1 egg, 1/2 cup packed brown sugar, and 1/2 tsp. baking soda until combined. Stir in 1/2 cup chopped layered chocolate-mint candies. Drop dough by teaspoons 2 inches apart onto an ungreased cookie sheet. Bake 7 to 9 minutes or until light brown. Transfer cookies to a wire rack. While warm, place an additional halved layered chocolate-mint candy on each cookie; cool. Makes about 28 cookies.
Shaped Wreaths
Preheat oven to 350°F. Using one portion of dough, stir in 1 egg and 1/4 tsp. almond extract until combined. Tint dough using green food coloring. Cover and chill 30 to 60 minutes or until dough is easy to handle. Divide dough into 10 pieces. On a lightly floured surface, roll each piece into a 7- to 8-inch rope. Shape ropes into circles and pinch ends to seal. Snip edges with scissors to make wreath shapes. Place 2 inches apart on an ungreased cookie sheet. Bake 7 to 9 minutes or until light brown. Remove; cool on a wire rack. Drizzle with a glaze made by stirring together 1/2 cup powdered sugar and 1 to 2 tsp. milk or sprinkle with powdered sugar. Sprinkle with multicolor nonpareils or desired decors. Makes 10 cookies.
Molasses Chews
Preheat oven to 350°F. Grease a cookie sheet. Using one portion of dough, stir in 1 egg yolk, 1/3 cup packed brown sugar, 1/4 cup all-purpose flour, 2 Tbsp. molasses, 1 tsp. ground cardamom, 1/2 tsp. baking soda, and 1/2 tsp. ground cinnamon until combined. Shape dough into 1-inch balls. Roll balls in additional granulated sugar; place 2 inches apart on prepared cookie sheet. Bake 8 to 10 minutes or until edges are light brown. Remove; cool on a wire rack. Makes about 24 cookies.
