Freezer Butter Cookies: One dough, Three Flavors – Take 2

I posted the original recipe for these tasty cookies  almost three years ago (recipe can be found HERE). Since then, I’ve made various variations of the basic dough, but neglected to photograph these variations.
When I was about to bake the cookies again this week, I decided it was time to document the new batch, and the result is in front of you. The only difference between this recipe and the former, is that this time I didn’t use demerara sugar, simply because I ran out of it. However, the cookies still came out delicious. Try them and enjoy.

Notes:
* If you have the time, let the dough with the raisins/dried cranberries freeze overnight. This will allow the dried fruits to soften and allow for easier cutting.
* The cookies are baked from frozen.
* Pearl sugar can be found in specialty stores or online.

Makes: 80-90 cookies
Prep time: 30 minutes
Freezing time: 4 hours minimum, preferably overnight
Baking time: 15-17 minutes

Ingredients:
1 stick (115 grams) butter, soft
1 cup white sugar
¼ tsp salt
1 XL egg
2 ½ cups flour
1 tsp vanilla
1-2 Tbs milk, only if needed
For the different flavors:
Option 1: ¼ cup unsweetened desiccated coconut + ¼ cup golden raisins mixed with 2 Tbs dark rum
Option 2: ¼ cup chocolate chips + ¼ cup dried cranberries
Option 3: 2 tsp cooking grade dried lavender buds + 2 Tbs pearl sugar (see notes) for coating

1. In a large bowl, whisk together the butter, sugar and salt. Add the egg and whisk to incorporate. Add the flour and vanilla, and knead to form a ball of dough. If the dough is too dry, add 1-2 Tbs milk, at room temperature, to help bind it. Make sure not to add too much milk. Cut the dough into 3 portions.

2. Add to each portion one of the flavorings above. Knead to incorporate and roll each into a log about 1.6” (4 cm) thick, and about 11” (28cm) long. Roll the lavender dough in pearl sugar. Wrap each log in wax paper and place on a tray. Place in the freezer for 4 hours minimum, preferably overnight. At this point, the dough can be kept in freezer bags in the freezer for up to two months.

3. To bake: preheat the oven to 355F (180C). Line a baking tray with baking paper. Place the dough logs on a cutting board and cut, with a sharp, heavy knife, into thin slices, about 0.2”(0.5 cm).

4. Bake, from frozen, for about 15-17 minutes, until the cookies are lightly golden at the bottom and sides. They will still be quite pale on top. Let cool in the pan for 2-3 minutes, before transferring to a rack to cool completely.

Oats, Semolina, Yogurt and Sesame Seeds Bread Rolls

These tasty rolls started with some yogurt that was close to expiration date. I decided to use it in the form of a yeast dough, which I enriched with oats, semolina and olive oil. To make it even more nutritious and interesting, I decided to roll the dough in sesame seeds. The seeds added another layer of texture and a nice nutty flavor.

Artichoke Hearts with Shrimp Saffron Salad

Artichoke season is here, and as I’m a big fan of this unique vegetable (actually, an edible flower bud from the thistle family), I always try to find new ways to serve it. This time I’ve decided to use the artichoke hearts as a bed for serving a tasty shrimps salad.

Breakfast Egg Muffins

I often make starch-free breakfast egg muffins, as an easy way to serve eggs for breakfast. My usual go-to recipe is my roasted vegetables version (recipe can be found HERE). However, this time I didn’t have prepared roasted vegetables at hand, so I decided to make do with fresh vegetables. I ended up with the following colorful, flavorful and nutritious breakfast egg-muffins.

Pecan and Strawberry Jam Mini Bars

During strawberry season, I prepared a few batches of strawberry jam. As with any jam that is prepared with a fairly small amount of sugar, it doesn’t keep as well as the sugar loaded jams. So, instead of waiting for it to spoil, I’ve decided to use some of it to prepare the following tasty mini bars.

Yogurt Squares Variations with Fresh Fruits

I came up with my yogurt squares recipe almost four years ago (original post can be found HERE), and since then it became one of my favorite go-to recipes.
Created as a lighter alternative for cheese cake, it is made with yogurt and cornstarch as the main ingredients, making it also gluten free. It is very easy to prepare and makes for a great dessert anytime.

Pan Fried Turkey Cutlets with Israeli Couscous-Lentil Salad and Roasted Okra

The following dishes can be made and served on their own, or, as I have done here, served together as a quick summer dinner.

BLT Sandwich and Salad

BLT stands for Bacon, Lettuce and Tomato, which are placed between two slices of toasted white bread spread with mayonnaise. It is one of the most popular American sandwiches, and by now is known in many other countries as well. The very simple combination of the main ingredients works so well together, with the saltiness of the bacon, slight acidity and sweetness of the tomatoes and the fresh and crisp lettuce.

Fresh White Corn Polenta with Pan Fried Shrimps and Roasted Vegetables

Fresh corn season is here and, once again, I’m using it in all kinds of dishes. One of my favorite and easiest recipes using fresh corn is to cook it “polenta” style. Unlike the time consuming traditional polenta, which is made with dried cornmeal, this quick cooking version is lighter and so perfect for summer.

Fried White Anchovies with Parsley-Lime Dressing

Most of us know anchovies mainly as a salted fish condiment, sold in small cans or jars, used often to flavor dressings and salads. The small fresh fish is mostly popular in the Mediterranean, where it is usually fried whole, or after a short marination in a vinegary marinade, with spices and herbs. A version of this, marinated longer and vacuum packed, is sold commercially, and is known as “white anchovies”.

Goat Cheese Mousse with Grapes

One of my favorite ways of relaxed entertaining is serving cheese platter, or baked cheeses, with stewed fruits, nuts and more (check THIS recipe for an example).
However, as the days get warmer, this option becomes a bit too heavy for the weather. So, my solution is to switch to lighter cheeses, and serve them with fresh summer fruits.