I love cookie dough that can be made into different cookies, especially this time of year. You just make up a double batch of the dough, or even triple it, and then add a little of this and a little of that and voila! Different cookies.
This Chocolate Cream Cheese dough is delicious and malleable making it great for rolling and shaping. Oh, and it is delicious too.
This cookie dough saga started the night before school was out for Thanksgiving. J and I wanted to make cookies for his teacher and aide, and he wanted rolled cut out cookies. I wanted something a little different. My Betty Crocker New Christmas Cookbook came to the rescue.
I had seen tie dye cookies on Pinterest so I thought I’d give it a shot. I used half of the Chocolate Cream Cheese Dough and half Sugar Cookies that I had tinted three different colors. I froze the other halves of the dough for another time.
The great thing about these rolled cookies is after they bake they are done. No decorating needed.
Last night I made two more versions with the Chocolate Cream Cheese Dough: simple rolled cookies with chocolate and crushed candy canes and Chocolate Mint Filled Trees.
The rolled cookies are pretty self explanatory, I did a few with the new star cookie cutter I picked up and a few circles. You can either put melted chocolate on top and add crushed candy canes (or sprinkles or colored sugar) or just dip the edges in the chocolate and roll in the candy.
The Chocolate Mint Filled Trees were a bit more complicated, but still simple. Roll out half a recipe of dough into a 12″ x 12″ square. Cut it into 4″ squares, then cut the squares on the diagonal.
Put a mint on each triangle and fold over each side in to the middle, shape into a tree and bake.
Bake, then drizzle with melted chocolate.
We have plenty of these for now, but I am sure I will be mixing up more of the dough for neighbors and friends by the end of the month.
Until next time, happy eating.