Cookies For Any Occasion (Part I)...

(from The Pampered Chef)

With just 3 ingredients (4 for some of the flavor variations) this cookie recipe is perfect for any occasion! So simple and delicious...

BASIC BUTTER RECIPE

• 1 pound (4 sticks) butter or margarine, divided (do not use vegetable oil spreads)
• 2 3/4 cups (11 ounces) all purpose flour
• 1 package (18.25 white cake mix

1. Preheat oven to 375 degrees F. Microwave 2 sticks of butter on High for 1 minute or until melted. Slice remaining butter into 1/2 inch pieces; add to melted butter tossing to coat. Allow butter to stand 3-5 minutes or until softened.

2. Meanwhile, accurately measure flour into large mixing bowl by lightly spooning flour into measuring cup. Level off surface by scraping off additional flour using spatula or butter knife. (For most consistent results, use a kitchen scale to weigh flour.) Add cake mix to flour; blend well using a whisk to break up and large lumps.

3. Using whisk, whisk butter until smooth and free of lumps. If necessary, return butter to microwave for 10-20 seconds or until creamy and pourable. DO NOT MELT COMPLETELY. Pour butter, all at once, into dry ingredients; thoroughly scrape butter from the bowl using a spatula. Mix until all dry ingredients are incorporated and dough is smooth. (If dough is too stiff to stir, knead until smooth by hand on a cutting board.)

4. Shape dough, bake and decorate as desired (See directions below).

FLAVOR VARIATIONS

Chocolate: Substitute one package (18.25 ounces) devil's food cake mix for the white cake mix. Add flour and butter as recipe directs.

Spice: Substitute one package (18.25 ounces) yellow cake mix for the white cake mix. Add 1 tablespoon Cinnamon. Add flour and butter as recipe directs.

Peanut Butter: Substitute one package (18.25 ounces) yellow cake mix for the white cake mix. Add flour as directed. Whisk 2/3 cup peanut butter into softened butter until smooth; add to dry ingredients as recipe directs.

FORMING COOKIES

Pressed Cookies: Use a Cookie Press and the disk of your choice. Press dough onto flat cookie sheet or baking stone, 1 inch apart. Bake 15-17 minutes or until very light golden brown. Cool 3 minutes; remove to a cooling rack. Cool completely. (See Cookie Creations.)

Cut-out Cookies: Turn dough on to well-floured cutting board. With floured hands, gently knead the dough, adding up to 1/2 cup additional flour as needed to form a firm dough. Divide dough into 3 equal portions. Shape each portion into an 8 inch disk. Generously flour surface of cutting board or countertop. Roll one disk out evenly using a rolling pin. Cut cookie shapes with Cookie Cutters; place onto parchment paper, 1 inch apart. Slide parchment paper onto flat cookie sheet or baking stone. Bake 15-17 minutes or until very light golden brown. Cool 3 minutes; remove to a cooling rack. Cool completely. (See Cookie Creations.)

Drop Cookies: Add any desired mix-ins to dough (See Cookie Creations for list of mix-ins.)

Drop level scoops of cookie dough onto cookie sheet or baking stone, 2 inches apart. Bake 15-17 minutes or until very light golden brown. Cool 3 minutes; remove to a cooling rack. Cool completely. (See Cookie Creations.)

BAKING TIPS

• Make sure to preheat the oven 10-15 minutes before baking.
• If you have only one cookie sheet or baking stone, portion the cookie dough onto parchment paper cut to the size of your sheet or stone. As you remove one batch of cookies from the oven, unbaked cookies can be quickly placed onto the sheet or stone and placed in the oven. This will save time as well as cleanup.
• For best results, cool cookies 3 minutes before transferring to a cooling rack. This will allow the sugars to become firm and prevent broken or wrinkled cookies.
• More than one batch of cookies can be baked at the same time. For best results, position cookie sheets or baking stones on separate oven racks but not directly above one another. Rotate sheets or stones halfway through the baking time to ensure evenly baked cookies.

COOKIE CREATIONS

Marbled Cookies: Wearing disposable gloves, knead food coloring into dough just to the point when the color is streaking through the dough. Form dough as desired.

Tinted Cookies: Wearing disposable gloves, knead food coloring into dough, one drop at a time, until desired color is achieved.

Citrus Scented Cookies: Using short strokes, zest one lemon or orange; knead zest into dough.

Mix-ins for Drop Cookies: Mix in 1/2 to 1 cup of any combination of the following ingredients to the dough - miniature semi-sweet chocolate morsels; whole, grated or chopped nuts; raisins; flaked coconut; dried cranberries; miniature candy-coated chocolate pieces; chopped candies; chocolate chunks; white chocolate chips; or toffee bits.

Cookies for Any Occasion (Part II) (Forming and Decorating Tips)...coming soon.