Christmas Cookie Box - 4 cookies using 1 dough
 
 
Ingredients
For the base dough
  • 2 cups (452g) butter
  • 1 cup (117g) castor sugar
  • 2 tsp (5ml) vanilla extract
  • 4 cups (480g) all purpose flour
For thumbprint cookies
  • ¼ cup (80g) strawberry jam
For chocolate cookies
  • 3 tbsp (27ml) warm milk
  • 3 tbsp (21g) cocoa powder
  • melted white chocolate to dip
  • topped with crushed meringue
For christmas sandwich cookies
  • A few drops of red colour
  • ½ cup (91g) cream cheese frosting
  • Desiccated coconut
For spiced cookies
  • 1 tsp (2g) cinnamon powder
  • 1 tsp (2g) ginger powder
  • ½ tsp (1g) clove powder
  • ¼ tsp (1g) nutmeg powder
  • Orange zest
  • Royal icing
Instructions
  1. To make the base dough, in a large bowl, beat the butter, caster sugar and vanilla until pale and fluffy.
  2. Add the maida and mix it in till it forms a homogenous dough. Your base dough is ready. Divide the dough into four batches of 250 grams each.
  3. To make thumbprint cookies, preheat oven to 180 degrees celsius and line a baking tray with parchment paper or a silicone baking mat.
  4. Measure out the cookie dough and roll into balls of 30 g each. Place the balls on the prepared baking tray.
  5. Use your thumb to make an indentation into each ball of cookie dough. Spoon ½ teaspoon of strawberry jam into the indentation in each one.
  6. Bake at 180 degrees celsius for 12-15 minutes. Cool the cookies completely before serving.
  7. To make chocolate cookies, make a slurry by adding warm milk to cocoa powder and mixing it till there are no lumps.
  8. Add this chocolate slurry to your cookie dough and using a spatula, mix it in till it's well incorporated.
  9. Roll the chocolate cookie dough into a thin layer of ¼ inch between two sheets of parchment paper.
  10. Freeze this for 30 minutes and then using a pizza cutter, cut the dough into long rectangular pieces of 3 inch each.
  11. Place the shaped cookies on a baking tray lined with silicon mat and bake at 180 degrees celsius for 12-15 minutes.
  12. Once baked and cooled completely, dip the chocolate cookies in melted white chocolate and garnish with crushed meringue.
  13. To make Christmas cookie sandwiches, add 1-2 drops of red food color to the cookie dough and using a spatula, mix till it's well incorporated.
  14. Roll the cookie dough into a thin layer of ¼ inch between two sheets of parchment paper.
  15. Freeze this for 30 minutes and then using a circular cookie cutter, cut the cookies into circles.
  16. Place the shaped cookies on a baking tray lined with silicon mat and bake at 180 degrees celsius for 12-15 minutes.
  17. Once baked and cooled completely, sandwich the cookies with cream cheese frosting and cover the sides of the cookies with desiccated coconut.
  18. To make spiced cookies, add in orange zest, cinnamon powder, ginger powder, clove powder and nutmeg powder to the fourth batch of cookie dough. Mix it in until it's well incorporated.
  19. Roll the cookie dough into a thin layer of ¼ inch between two sheets of parchment paper.
  20. Freeze this for 30 minutes and then using a gingerbread man cookie cutter, shape your cookies.
  21. Bake at 180 degrees celsius for 12-15 minutes.
  22. Once baked and cooled, frost the spiced cookies with some royal icing.
  23. Arrange all the cookies in a Christmas box and your Christmas cookie box is ready!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/christmas-cookie-box-4-cookies-using-1-dough/