Servings: 18 cookies

Basic Cookie Dough: subheading: Basic Cookie Dough:
1 stick butter (125 mL), softened and cut into small pieces 1 stick butter (125 mL), softened and cut into small pieces
¼ cup (50 mL) packed brown sugar ¼ cup (50 mL) packed brown sugar
1 egg yolk 1 egg yolk
1 tsp (4 mL) vanilla 1 tsp (4 mL) vanilla
¼ tsp (1 mL) salt ¼ tsp (1 mL) salt
1 cup (250 mL) flour 1 cup (250 mL) flour
Granulated sugar Granulated sugar
 
CARAMEL: subheading: CARAMEL:
10 caramel candies 10 caramel candies
2 tbsp milk 2 tbsp milk
powdered sugar powdered sugar
 
CANDY CANE: subheading: CANDY CANE:
½ cup semi-sweet or white chocolate morsels ½ cup semi-sweet or white chocolate morsels
crushed candy canes or peppermint candies crushed candy canes or peppermint candies
 
HAZELNUT PECAN: subheading: HAZELNUT PECAN:
¼ cup chocolate hazelnut spread (such as Nutella®) ¼ cup chocolate hazelnut spread (such as Nutella®)
one pecan half per cookie one pecan half per cookie
 
SNOWFLAKE: subheading: SNOWFLAKE:
½ cup white chocolate morsels ½ cup white chocolate morsels
blue sugar crystals blue sugar crystals
 
RASPBERRY JAM: subheading: RASPBERRY JAM:
¼ cup raspberry jam (or any jam of your choice) ¼ cup raspberry jam (or any jam of your choice)
powdered sugar powdered sugar
 
CHOCOLATE CHERRY: subheading: CHOCOLATE CHERRY:
½ cup semi-sweet chocolate morsels ½ cup semi-sweet chocolate morsels
one maraschino cherry per cookie one maraschino cherry per cookie

Preheat oven to 350°F (180°C). Line a Cookie Sheet with a Reversible Silicone Baking Mat with the small circles facing up.
Process the butter and brown sugar in a Manual Food Processor until creamy. Add egg yolk and vanilla; process until combined.
Add salt and flour; process until soft dough forms.
Using Small Scoop, drop 18 level scoops of dough onto small circles on baking mat. Press the back of scoop into the dough to make wells, dipping back of scoop in sugar to prevent sticking. Bake 9 to 11 minutes (15 to 17 minutes for Stoneware) or until the edges begin to brown.
Prepare filling and topping (see options below).
Remove the Cookie Sheet from the oven and transfer the cookies to a Stackable Cooling Rack.
Fill and top cookies. Let stand until filling and topping have set.
CHOOSE A FILLING & TOPPING: subheading: CHOOSE A FILLING & TOPPING:
CARAMEL Microwave 10 caramel candies and 2 tbsp milk on HIGH 1 to 1 ½ minutes, stirring every 30 seconds until melted and smooth. TOPPING: Sprinkle with powdered sugar
CANDY CANE Microwave ½ cup semi-sweet or white chocolate morsels on HIGH 1 minute, stirring every 30 seconds or until melted. TOPPING: Sprinkle with crushed candy canes or peppermint candies.
HAZELNUT PECAN ¼ cup chocolate hazelnut spread (such as Nutella®) Top with one pecan half.
SNOWFLAKE Microwave ½ cup white chocolate morsels on HIGH 1 minutes, stirring every 30 seconds or until melted. TOPPING: Sprinkle with blue sugar crystals.
RASPBERRY JAM ¼ cup raspberry jam (or any jam of your choice) TOPPING: Sprinkle with powdered sugar
CHOCOLATE CHERRY Microwave ½ cup semi-sweet chocolate morsels on HIGH 1 minute, stirring every 30 seconds or until melted. TOPPING: Top with one maraschino cherry (patted dry) and drizzle with additional melted chocolate.

Baker’s Tip: To make 36 cookies, double the dough, filling and topping ingredients. Prepare dough as directed in Steps 1-3 using a mixing bowl and electric mixer. Bake cookies in two batches.  Baker’s Tip: To make 36 cookies, double the dough, filling and topping ingredients. Prepare dough as directed in Steps 1 to 3 using a mixing bowl and electric mixer. Bake cookies in two batches.
Make ahead…decorate later! Store cookies covered until you’re ready to decorate. Add different fillings & toppings for a party cookie platter.  Make ahead…decorate later! Store cookies covered until you’re ready to decorate. Add different fillings & toppings for a party cookie platter.