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.

* 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

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.

Oatmeal, Coconut and Raisins Cookies

As rolled oats cookies are among my favorites, I make them often, and each time I try to come up with a new flavor. This time I decided on the combination of coconut and golden raisins, which resulted extra tasty cookies, well worth of documenting. Continue reading

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. Continue reading

Lemon, Poppy Seeds and Cornmeal Cookies

Lemon, Poppy Seeds and Cornmeal Cookies Ronit Penso

Due to another hectic week, I didn’t have the time to prepare a new post, so I’ve decided to re-post this recipe, from the earlier days of the blog. Many of you probably haven’t seen it, and those who did will hopefully enjoy a reminder for this tasty recipe. See you next week with a new recipe.
These thin and crunchy cookies, are perfect for a summer day: their fresh lemony flavor, combined with the crunchiness and taste of poppy seeds, goes great with cold iced tea or lemonade, with ice cream or sorbet. Continue reading

Pistachio and Orange Cookies

Pistachios are one of my favorite nuts, and I’ve decided to use them as the main ingredient in these easy to make cookies. Continue reading

Dried Fruit and Nuts Rolled Cookies

These tasty cookies are another version of rugelach, the traditional Eastern-European-Jewish rolled cookies, that combine flaky dough with dried fruits and nuts filling. Continue reading

Hazelnuts and Dried Cranberries Oatmeal Cookies

Oatmeal cookies are a favorite of mine: quick and easy to make, they can have a chewy or crispy texture, and can include many additions, such as dried fruits, chocolate chips, nuts and more.
When I was asked to develop a gluten-free version of these tasty cookies, I’ve decided not to include any unknown flour substitute mixes, and instead, experiment with an “all oats” version. Continue reading

Fennel and Almonds Olive oil Cookies

Olive oil is not the most commonly used ingredient in sweet cookies, but there is really no reason for that, and the following cookies are a good proof of that. Continue reading

Cut out Almond Butter Cookies

Cut out Butter Almond Cookies Ronit PensoThe following recipe, for crispy and tasty butter cookies, is a one of my all times go-to recipes, ever since I came up with it, after combining a few recipes into this one. Continue reading

Spiced Brownies with Walnuts, Dried Cranberries and Cream Cheese Swirl

Spiced Brownies with Walnuts, Dried Cranberries and Cream Cheese Swirl Ronit PensoChocolate and cream cheese combination is one of my favorites, so when I was planning to bake a batch of brownies, I’ve decided to add a cream cheese swirl to it. Continue reading

Mini Lemon Raspberry Squares

Mini Lemon Raspberry Squares Ronit Penso

Lemon bars are among my favorite cookies; the contrast between the crispy buttery dough layer and the lemon cream on top is almost addictive for me.
Unfortunately, too many times the bars are too large and are made with a thick dough layer, covered with a thick, overly sweet lemon layer, which is far from soft and creamy, as it should be.
Therefore, I usually end up making the bars myself, exactly the way I like them:  thin dough layer, a bit less sugar, and shorter baking time, to make sure the lemon layer is still pleasantly gooey and moist. Continue reading