Sweet Variations - Big Y® World Class Market®

One Dough, Five Cookies

With all of the hustle and bustle of the holiday season, you are probably searching for ways to save time (and money!). This is especially true when it comes to baking. Holiday cookies are a favorite among the young and old, but when it comes to making them, the recipes are as numerous as sprinkles in a jar. There is a way, however, to make classic and original cookies quickly without starting from scratch every time. Each of the four cookie recipes on the following page originates from our basic cookie dough recipe, but tastes and looks completely different. These recipes provide a simple way to bake cookies in a variety of shapes and flavors for any and every occasion this holiday season.

Basic Cookie Dough

Here’s how to get four variations from our basic cookie dough recipe:

Jelly

Make the basic cookie dough recipe as directed. Roll out dough on a floured surface to 1⁄8- to 1⁄4-inch thickness. Cut cookies using a 2-inch-square cookie cutter. On half of the squares, cut out the center using a 1-inch-square cookie cutter. Place cookies1 inch apart on ungreased cookie sheets and bake as directed; let cool. Spread a little strawberry jelly on uncut square cookie, place cut square cookie over top, and press to secure.

Spice

Substitute 1 cup brown sugar for 1 cup sugar. Add 1⁄4 cup dark molasses after you beat in the eggs and vanilla. Add an additional 1 teaspoon baking powder, 3 tablespoons unsweetened cocoa powder, 2 teaspoons ground ginger, 1 teaspoon ground allspice and 1 teaspoon ground cinnamon after you stir in flour, baking powder and salt. Then follow recipe as directed.

Nut

Substitute 1 teaspoon almond extract for the vanilla extract and add 1⁄2 cup ground almonds when you stir in the flour, baking powder and salt. Then follow recipe as directed.

Lemon

Substitute 3 tablespoons fresh lemon juice and 3 teaspoons grated lemon peel for the vanilla extract. Then follow recipe as directed.

Icing

In a medium bowl, using an electric mixer on low speed, combine 4 cups Big Y powdered sugar, 4 to 5 tablespoons Big Y milk and 1 teaspoon Big Y vanilla extract. Mix until icing is well blended, smooth and spreadable. You may need to add more milk by teaspoonfuls if icing is too thick, or more sugar by tablespoonfuls if too thin. Using a small spatula or table knife, spread a thin layer of icing atop each cookie and decorate as desired.

If variety is what you’re after, come to the Big Y Patisserie and pick up some Just Enough Desserts pastries. With more than 40 single-serve pastries to choose from, including cake slices, truffles, brownie bars, cheesecakes and more, your guests will find it easy to indulge.

Tricks of the Trade

Use these cookie baking tips to maximize your time in the kitchen and to ensure consistent results.

Use the right equipment when baking cookies. A baking sheet with sides (like a jelly roll pan) will prevent cookies from baking unevenly; if you have to use one of these, flip it over and place cookies on the underside for baking. Beware also of insulated baking sheets, which can result in too soft, undercooked cookies. Using dark metal baking sheets can result in too crisp, overbrowned cookies. Look instead for shiny, heavy metal pans, and be sure to grease lightly with shortening (or spray with cooking spray) before baking.

Don’t overmix your cookie dough or overwork it when rolling it out for cutting. Blend ingredients just until the flour is mixed in; overdoing it will make your cookies too dense and tough.

When you begin cutting, start from the outside of the dough and work your way toward the center. You’ll end up with fewer scraps of dough and you won’t have to reroll as much. To make cutting even easier and prevent dough from sticking to your cookie cutters, lightly coat them with vegetable oil.

When baking multiple batches, always cool your cookie sheet before reusing it to avoid overcooking. Just run it under cold water and wipe dry before putting your next batch in place.

Did you know that when properly stored, cookie dough or uncooked drop cookies may be kept frozen for up to a year? Just wrap dough well in an airtight freezer container. Prefreeze drop cookies, uncovered, on a baking sheet, then transfer to a freezer bag once frozen and place back in the freezer. When you’re ready for baking, let the dough stand at room temperature for 30 minutes before cooking. If you prefer, you can store baked cookies in the freezer for up to six months; thaw at room temperature before serving.

No time to bake?

Tempt your guests’ sweet tooth with a gourmet cookie platter from Big Y. Choose from a collection of freshly-baked cookies, right from the oven, arranged on a platter and ready to eat.

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