Daybreak Delights: Cookies for Cookie Swaps

Chef David Bondarchuck from Scratch Catering Services shows us how to make  4 different cookies with the same dough.

Kentucky Bourbon Pecan Snowball Cookies

 

1 cup unsalted Butter (Room Temperature)

1/2 cup Powdered Sugar

2 teaspoon Kentucky Bourbon

1/4 Kosher Salt

2&1/2 cups All Purpose Flour

3/4 cup Chopped Pecans

 

 

In an electric Mixer cream together Butter and Sugar.

Add each other ingredient, in the order listed, until combined

 

Roll dough in your palm into 1 inch balls and bake on a un-greased cookie sheet @350 for 10-13 minutes or until lightly browned on the bottoms.

 

While Cookies are still warm dredge in additional Powdered Sugar 

 

 

Amaretto Crescent Cookies

 

1 cup unsalted Butter (Room Temperature)

1/2 cup Powdered Sugar

2 teaspoon Amaretto Liquor or 1 Teaspoon Almond Extract

1/4 Kosher Salt

2&1/2 cups All Purpose Flour

3/4 cup Chopped Almonds

 

 

In an electric Mixer cream together Butter and Sugar.

Add each other ingredient, in the order listed, until combined

 

Roll dough in your palm into 1 inch balls and pinch into crescent moon shapes and bake on a un-greased cookie sheet @350 for 10-13 minutes or until lightly browned on the bottoms.

 

While Cookies are still warm dredge in additional Powdered Sugar 

 

 

Grand Marnier Medallions

 

1 cup unsalted Butter (Room Temperature)

1/2 cup Powdered Sugar

2 teaspoon Orange Liquor or 1 Teaspoon Orange Extract

1/4 Kosher Salt

2&1/2 cups All Purpose Flour

Fresh Zest of 1 Orange

 

Orange Glaze

2 cups powdered Sugar

1 teaspoon Fresh Orange Zest

1 Tablespoon Fresh Squeezed Orange Juice (If needed: Add 1/2 teaspoon at a time of additional juice to reach desired constancy)

 

Create Glaze: Mix all ingredients in a bowl by hand, Glaze should be thick like melted chocolate.

 

 

In an electric Mixer cream together Butter and Sugar.

Add each other ingredient, in the order listed, until combined

 

Roll dough into a rounded log and slice dough into 1/4 inch rounds place on a parchment lined baking sheet and bake @350 for 10-13 minutes or until lightly browned on the bottoms.

 

Once cookies are cool, dip half of the cookie into the Orange Glaze, allow cookies to set on a cooling rack lined baking sheet.

 

 

Lemon Drops

 

1 cup unsalted Butter (Room Temperature)

1/2 cup Powdered Sugar

1 Teaspoon Pure Lemon Extract

1/4 Kosher Salt

2&1/2 cups All Purpose Flour

Fresh Zest of 1 Lemon

Chopped Candied Lemon Peel as Garnish *optional

 

Lemon Glaze

2 cups powdered Sugar

1 teaspoon Fresh Lemon Zest

1 Tablespoon Fresh Squeezed Lemon Juice (If needed: Add 1/2 teaspoon at a time of additional juice to reach desired constancy)

 

Create Glaze: Mix all ingredients in a bowl by hand, Glaze should be thick like melted chocolate.

 

In an electric Mixer cream together Butter and Sugar.

Add each other ingredient, in the order listed, until combined

 

Roll dough in your palm into 1 inch balls and bake on a un-greased cookie sheet @350 for 10-13 minutes or until lightly browned on the bottoms.

 

Once cookies are cool, dip top-half of the cookie ball into the Lemon Glaze, allow excess to drip and drizzle off: if desired press a piece of candied lemon peel onto the top of the cookie using the glaze dip to adhere the candied peel to the cookie. Allow cookies to set on a cooling rack lined baking sheet, until glaze has set.