Four-Flavour Icebox Cookies

This makes a large batch of rich dough, with numerous possibilities for flavouring -- great for catering, pot-lucks, Christmas cookie exchanges, and other large gatherings of cookie lovers. Few will discern, however, that they all are made from the same dough. Prep time does not include chilling.

• Ready In: 1 hr 30 mins
• Yields: 108 cookies

Ingredients

• 2  cups butter
• 1  cup dark brown sugar
• 1  cup sugar
• 2  eggs
• 2  teaspoons vanilla
• 4  cups  soft unbleached flour
• 1⁄2 teaspoon salt
• 2  teaspoons baking soda
• 1  cup rolled oats
• 1  teaspoon cinnamon
• 3  ounces  semisweet chocolate
• 1⁄4 cup  cocoa
• 1  teaspoon mint, almond or 1  teaspoon  orange extract
• 1  lemon, zest of, grated
• 1⁄4 cup lemon juice
• 1  cup dried cherries or 1  cup cranberries
• 1⁄4 cup  soft unbleached flour
• 1  cup  unsweetened  desiccated coconut, toasted
• 1⁄3 cup preserved gingerroot, minced

Directions

1. Cream the butter and beat in the sugars, one at a time.
2. Add the eggs and vanilla, beat well.
3. Mix the flour, baking soda and salt.
4. Work into the creamed mixture.
5. Divide the dough into four equal parts.
6. Mix the oats and cinnamon into one part.
7. Melt the chocolate in a small bowl in the microwave. Mix the slightly cooled melted chocolate into the second part, along with the cocoa and a flavouring of your choice.
8. Mix the lemon zest and juice, and dried cherries into the third part, along with the 1/4 cup flour.
9. Toast the coconut lightly in an ungreased heavy skillet.
10. Let cool and mix the coconut and minced ginger into the last part.
11. Shape each flavoured dough into an even log, 2" in diameter.
12. Roll up tightly in waxed paper or plastic.
13. Chill from 1 hour to 24 hours until wanted.
14. Logs can also be frozen; thaw ten minutes before slicing.
15. Cut thin slices (about 1/4" thick) from each log and bake on a lightly greased baking sheet, at 375°F for about 10 minutes.
16. They should be just very lightly browned.
17. Place well apart, as they spread.
18. The dough should still be quite chilled when it goes into the oven.