York Cookies

December 14, 2009 They are unique

Make a batch of refrigerator cookie dough. Form dough into 3 different diameter logs (make the diameter of each log slightly larger than the biscuit cutters. Small, medium & large. I use scalloped biscuit cookies available from Taste of Home using the 1 1/2 inch for the small cookies, the 1 7/8 inch for the medium cookies, and the 2 1/4 inch for the large cookies. Chill dough (preferablly overnight). Remove one dough log at a time. Cut into slices. Take the biscuit cutter and press down on each slice. Roll the sides of each slice into green cookie suger. Bake according to directions. Do the same procedure for each log of dough. Let cookies cool completely. When cooled, take a large cookies, put some canned vanilla icing on it, put a medium cookies on top of that, put icing on top of medium cookie, put a small cookie on top of it, then put a small cookie on top, apply icing on top of small cookie and put a cherry on top.

Refrigerator Cookie Dough Recipe

2/3 cup butter or margarine, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
2 1/4 cups unsifted flour
1 teaspoon baking powder
1/2 teaspoon salt

In mixing bowl, cream butter and sugars. Beat in egg and vanilla. Stir in remaining ingredients until well mixed. Btake cookies at 425 degrees. The small cookies take about 6-7 minutes, medium 7-8, and large about 8.

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