Sugar Cookies

1/2 cup butter, softened
1/2 cup margarine, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
sugar sprinkles

Beat butter and margarine at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.

Combine flour, baking powder, and salt; gradually add to butter mixture, beating until blended. Cover and chill at least 1 hour or until firm enough to handle.

Divide dough in half; roll each portion to 1/8-inch thickness on a lightly floured surface. Cut dough into assorted shapes with floured cookie cutters; place on lightly greased baking sheets. Sprinkle with sugar sprinkles.

Bake at 350 degrees for 6 to 8 minutes or until lightly browned. Cool on pans 1 minute; remove to wire racks to cool.

Yield: about 6 dozen

Recipe from Southern Living magazine (July 1999)

Rugelach

8 ounces cream cheese at room temperature
1/2 pound unsalted butter at room temperature
1/4 cup granulated sugar, plus 9 Tbsps. (divided)
1/4 tsp. Kosher salt
1 tsp. pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 tsp. ground cinnamon
3/4 cup raisins (optional)
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 Tbsp. milk (for egg wash)

Cream the cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board (or counter top) and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic wrap, and refrigerate for one hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts in a small bowl.

On a well-floured board (or counter top), roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons pureed apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges - cut the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper (or Silpat). Chill for 30 minutes.

Preheat oven to 350 degrees.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 25-30 minutes, until lightly browned. Remove to wire rack and let cool.

Note: Make the whole recipe and freeze them unbaked. Defrost completely before baking. Also delicious with raspberry jam instead of apricot preserves.

Adapted from Barefoot Contessa Parties! cookbook.

Shortbread Cookies

1 cup butter
1 cup margarine
1 cup powdered sugar
3 1/2 cups flour (if using a cookie press)
4 cups flour (if rolling)
Candied cherries, cut into tiny pieces

Preheat oven to 350°

Cream butter and margarine together in a large mixing bowl with an electric mixer.

Add sugar and beat until light and fluffy.

Add flour, 1 cup at a time. Mix until well-incorporated.

Fill cookie presswith dough and press out to desired shape on cookie sheets. Decorate with cut-up candied cherries.

Bake until golden, approximately 10-12 minutes.

Remove from cookie sheets and cool on wire racks.

Store in airtight container. These keep very well in refrigerator or freezer until ready to eat.

Yield: 12-13 dozen!

Snickerdoodles

1/2 cup margarine, softened
1/2 cup shortening
1 and 1/2 cups sugar
1 tsp. baking soda
2 eggs
1/4 tsp. salt
2 and 3/4 cups flour
2 tsp. cream of tartar

2 Tbsp. sugar
2 tsp. cinnamon

Combine 2 Tbsp. sugar and 2 tsps. cinnamon in small bowl; set aside.

Cream margarine and shortening in a large mixing bowl, gradually adding sugar until well blended.
Add eggs and continue beating until incorporated.
Add flour, cream of tartar, baking soda and salt; mix well.

Using your hands, shape dough into balls, approximately 2 inches in diameter.
Place on plate or tray until ready to dip in cinnamon sugar mix.
Roll balls in cinnamon sugar and place 2 inches apart on ungreased cookie sheet.

Bake at 400° for 8-10 minutes or until lightly browned.
Remove immediately to wire rack to cool.

Makes 2-3 dozen, depending on size.

Peanut Butter Cookies

8 Tbsp. (1 stick) unsalted butter, room temperature
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1/2 tsp. pure vanilla extract
1 cup all-purpose flour
3/4 tsp. baking soda
Dry-roasted, salted peanuts, for sprinkling (optional)

Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, peanut butter, and both sugars together until light and fluffy. Add the egg and vanilla, and mix on medium speed until well combined.

In a medium mixing bowl, sift the flour and baking soda together. Add to the butter mixture, and beat just to combine.

Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with the remaining dough, placing scoops 3" apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle with a few peanuts, if desired.

Bake for 18-20 minutes, until golden brown, rotating the cookie sheets between the oven racks halfway through baking. Cool on wire racks and store in airtight container up to one week.

Note: These cookies can also be made with chunky peanut butter.

Makes 2 dozen

Recipe from Martha Stewart's Favorite Comfort Food cookbook.