Recipe by CoolMonday
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.
Top Review by * Pamela *
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.
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
Directions See How It's Made
- 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.