Butter Cookies- Three ways!

Don’t these cookies look beautiful? These cookies are the perfect gifts for your friends and family. This simple recipe for cookie dough can be adapted to suit your taste. Do experiment with different shapes and flavours.The trick with getting the perfect snowball cookies is to double dip. Once, when the cookies are still warm and again after they have cooled down completely. With the thumbprint cookies, I have used blueberry jam but you can go ahead and use any jam that you have on hand. For chocolate dipped ones, you can use chocolate of your choice, dark, milk, white or a combination of two!

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Butter Cookies- 3 Ways!

Ingredients

Base dough Recipe:

  • 2 & 1/4 cup All purpose flour
  • 1/2 cup Confectioner's sugar
  • 1 cup Unsalted Butter 200gms, softened
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

For the thumbprint cookies:

  • 1/2 cup Blueberry jam/Rasberry jam
  • 1/2 cup Confectioner's sugar
  • 1-2 tbsp Water

For the snowball cookies:

  • 1/2 cup Confectioner's sugar
  • 1 cup Almonds/Pecans/ Walnuts chopped

For the chocolate dipped cookies:

  • 200 gms Dark chocolate chips
  • 1 cup Almonds/hazelnuts chopped

Instructions

  1. In a bowl, cream together the butter, sugar, vanilla extract and salt.
  2. Mix in the flour and form a dough.

For the thumbprint cookies:

  1. Roll the dough into 1 tbsp sized balls.
  2. Place the balls on a baking tray lined with parchment paper. Press each of the balls slightly with your thumb to produce an indentation. Smooth the cracks with your finger.
  3. Fill the indentation with about 1/2 tsp of jam of your choice.
  4. Bake this in a preheated oven for 15-17 mins at 180-degree celsius.
  5. For the glaze, mix the confectioner's sugar and water to from a runny consistency. Pour this into a ziplock bag with the corner snipped off. Once the cookies have completely cooled down, drizzle the glaze on the cookies.

For the snowball cookies:

  1. Add the chopped nuts to the dough and combine well.
  2. Roll the dough into 1 tbsp sized balls.
  3. Place the balls on a baking tray lined with parchment paper.
  4. Bake these for 15 mins in a preheated oven at 180-degree celsius.

  5. While the cookies are still warm coat them in confectioners sugar. The coating will melt- this is what we are looking for.

  6. Once the cookies cool down completed coat them again in the confectioner's sugar to make them look like snowballs.

For the chocolate dipped cookies:

  1. Add the chopped nuts into the base dough recipe and combine well.
  2. Divide the log into two equal portions and place each one in a cling wrap and roll this to from a log. Wrap this in the cling film and place in the freezer fro 15 -20mins.
  3. Melt the chocolate chips in the microwave or in a double boiler.
  4. Remove the cookie dough log from the freezer and remove the cling wrap. Slice the log to form circles about 1 cm thick and place on a parchment-lined baking sheet.

  5. Bake this in a preheated oven for 15-17 mins at 180-degree celsius.
  6. Once the cookies have cooled down, dip the cookies in the melted chocolate about halfway and place them back on the cookie sheet. Chill the cookies for a couple of minutes just to harden the chocolate faster.

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