Prep 30 mins
Cook 15 mins
This is a great recipe for variety (English, French, German, Finnish, Italian, Swedish, Norwegian, Turkish, Mexican, Greek). I have split them two to a recipe but if you want them all, there are 5 separate recipes. They are made from one basic cookie dough. I think some of them may be posted individually but at Christmas I make the entire variety. Each batch of basic dough makes a batch of two of the cookies with the ingredients I have listed.
BASIC COOKIE DOUGH
- 1 cup butter or 1 cup margarine, softened
- 1 1⁄2 cups confectioners' sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 1⁄2 cups all-purpose flour
ENGLISH TOFFEE BARS
- 1⁄2 cup quick-cooking oats
- 1⁄2 cup brown sugar, firmly packed
- 1⁄2 cup semisweet chocolate piece
- 1⁄2 cup chopped nuts
FRENCH CHERRIE CAKES
- 1 cup candied red cherries, finely chopped
- 2 cups confectioners' sugar
- 1 teaspoon almond extract
- 1 1⁄2-2 tablespoons milk
- BASIC COOKIE DOUGH.
- Cream butter and sugar.
- Beat in egg and vanilla.
- Add flour slowly and mix well.
- Divide in two.
- ENGLISH TOFFEE BARS.
- Preheat oven to 375°.
- Grease oblong pan 13 x 9.
- To 1/2 cookie dough, mix in oats and brown sugar.
- Dough will be crumbly.
- Pat into prepared pan evenly.
- Bake 15 minutes-no imprint will remain when touched lightly.
- Remove from oven.
- Sprinkle immediately with chocolate pieces evenly.
- Place another baking sheet over pan to soften chocolate.
- Spread chocolate evenly.
- Sprinkle with 1/2 cup chopped nuts.
- While warm, cut into 1 1/2-inch diamond shapes.
- FRENCH CHERRIE CAKES.
- Add cherries to 1/2 basic dough. I added a few drops of red food color to the dough.
- Cover and chill at least 2 hours.
- Heat oven to 375°.
- Roll dough to 1/4-inch on well-floured cloth coverd board.
- Cut into 2-inch circles or scalloped rounds.
- Cut small hole in center of half the rounds.
- Bake on ungreased baking sheet 8-10 minutes or until very light brown.
- For almond filling blend confectioners sugar, almond extract, milk and food color.
- Spread on whole rounds.
- Place round with hole in it on top.
I used this recipe for my Wednesday night kid's club cooking class and it was perfect! I made up a big batch of the basic dough and then divided it into 4 of the variations. This recipe fit well into my 'around the year theme'. I used a paste food coloring and so my green filling was quite green but they still were a big hit with the kids.
The hits of the party...and mind you all were good were French Cherrie Cakes, the Almond Cookies, and the Greek Clove Cookies.(It is so hard to chose a favorite.) This starter dough is exceptional. I have never had much success rolling out cookie dough and this was simple.This cookie collection is now a tradition.
I'm sorry for the VERY late review! I made the almond filling version for my cookie trays last Christmas. They were well received and I will continue to use this recipe. Thank you for sharing!