125 gr butter,room tempreture
beat well in the electric mixer,
add 1/2 C sugar,little by little, add 1 big egg, then I change the paddle into the one specilized for doug, add the dry mix(2 C flour+1tspn BP+11/2 tspn cinnamon) mix until it's one peace, just gather with ur hand, wrap it, use it in 5 min!
*White Chocolate Sugar Cookies
(My favorite Christmas cookie recipe)
2 1/4 C all purpose flour
1 t baking powder
1/4 t salt
1/2 C butter, softened
1/3 sugar
1 egg
1 t vanilla extract
6 oz good white chocolate
Preheat oven to 350 degrees. In small saucepan over low heat, melt the white chocolate and set aside. In small bowl, whisk together the flour, baking powder and salt (so they're well combined) and set aside.
In large mixer bowl beat butter and sugar until creamy. Blend in egg and vanilla extract. Beat in melted white chocolate. Gradually beat in flour mixture until soft dough forms. Shape dough in ball; flatten to 3/4" thickness. Wrap in plastic wrap; refrigerate 15 minutes until firm.
On lightly floured surface, roll out dough to desired thickness. Bake until edges are golden. Let stand 2 minutes. Remove from cookie sheets and cool completely.
Note: This recipe is an exception to my "refrigerating overnight" rule! You must be able to roll and cut them after the 15 minute refrigeration time, or they set up too much and won't roll out well. This dough is a dream to work with.
Kahlua Gingerbread People
1/2 c Shortening
1/4 c Butter
1/2 c Light brown sugar
1 lg Egg
1/4 c Molasses
2 T Kahlua
2 1/4 c Sifted all-purpose flour
1 t Baking soda (I omit)
1 t Salt
1 t Ginger (I use 2 T ginger syrup)
1/2 t Cinnamon (I use 1t)
1/2 t Nutmeg
(I add 1/8 t cloves)
Preheat oven to 350 degrees F.
Cream shortening, butter and sugars together. Beat in egg until fluffy. Stir in molasses and Kahlua. Re sift flour with soda, salt, and spices. Add to creamed mixture; blend well. Cover and chill 2 hours or longer to firm dough. On well-floured board, gently roll dough, a portion at a time, to 3/8 inch. (keeping remaining dough chilled). Dough will be tender and soften on rolling. Cut with 5 x 4 inch floured cutter. Slip large metal spatula under cutter and dough. Lift to lightly greased cookie sheet and remove cutter. Bake about 8 minutes. Let stand one minute to firm. Cool on wire rack. Decorate with Kahlua Icing. Makes 2 1/2 to 3 dozen cookies.
Kahlua Icing:
In a large bowl, combine 1 pound powdered sugar, 1/4 cup Kahlua, 3 Tbsp.
shortening, 3 Tbsp. butter, and 2 tsp. light corn syrup. Tint with food
coloring, if desired. Pipe to decorate cookies. Or to spread, add
additional Kahlua (1 to 2 Tbsp.).
*Cream Cheese Cookie Cut-outs
excellent taste; dough is a bit difficult to work with: must be well chilled
1 cup butter
1 8-oz package cream cheese
1 1/2 cups granulated sugar
1 egg
1 tsp. vanilla extract
1/2 tsp almond extract
3 1/2 cups flour
½ t salt
LEMON: add 1 T fresh lemon juice and grated zest of lemon; plus ½ t lemon extract (omit almond and vanilla extracts)
Beat butter and cream cheese until well combined. Add sugar; beat until fluffy. Add egg, vanilla and almond extract; beat well. In a small bowl, combine flour and baking powder. Add dry ingredients to cream cheese mixture; beat until well mixed. Divide dough in half. Wrap each half in plastic wrap and refrigerate several hours.
Preheat oven to 375 degrees. Roll dough to 1/4 inch thickness. Into desired shapes and place on parchment lined cookie sheets. Bake 8-10 minutes, or until edges are lightly browned.
Anything with the word "rolled" in front of it. Rolled cookie recipes always work great, no matter what they are. I must say though, those white chocolate sugar cookies sound divine!!! 
I have always used the one off the back of the White Wings Flour bag. It is the Variety Cookie. I like it because it is a basic cookie recipe and I can add whatever I like from dried fruits and nuts to all different kinds of baking chips. I have never had to put it in the fridge. I just roll out as soon as I turn off the mixer. It doesn't spread out, so I don't have to worry about anything losing its shape. You can change the flavor by adding different extracts instead of just the vanilla.
My staple has been the NFSC recipe from this site. Holds its shape very well and can be flavored with different extracts, flavor drops or powdered coffee creamer. I also tend to roll my cookies thick; about 3/8th inch. I find this keeps the cookies soft. And I bake frozen at 325' for a couple minutes longer than specified in the recipe.
I also have made and really like the White Chocolate Sugar cookie. Those are VERY yummy but the only drawback with that recipe (for me) is that it can't be made ahead of time to use at a later date due to the melted white chocolate setting up in the dough to roll and cut out later. This is what I was told and I haven't TRIED to make the dough ahead of time. If someone has and was successful, please let me know! I would love to have that dough on hand.
One dough that I'm giving the big 
right now is the White Velvet cut out cookie dough. It is very sticky. I received some advice as to how to work with it and I cut out some shapes last night and I'm going to bake them tonight. If they bake up fine, I will keep the rest of the dough I have. If not... into the trash it goes!
I have always used the one off the back of the White Wings Flour bag. It is the Variety Cookie. I like it because it is a basic cookie recipe and I can add whatever I like from dried fruits and nuts to all different kinds of baking chips. I have never had to put it in the fridge. I just roll out as soon as I turn off the mixer. It doesn't spread out, so I don't have to worry about anything losing its shape. You can change the flavor by adding different extracts instead of just the vanilla.
That sounds great, could you share the recipe with us? We don't have White Wings flour where I live. 
I really like any of the recipes from the site Karen's Cookies.
http://www.karenscookies.net/shop/recipes/info_11.html
They always turn out really well.
I'm going to have to try those White Chocolate ones listed above...they sound YUMMY!
Would you happen to still have this recipe? Been looking for it everywhere. One my parents used to use every christmas for as long as i can remember!! Thank you very much!! :)
Need variety cookie recipe!! Cant seem to find it anywhere.
Quote:
I really like any of the recipes from the site Karen's Cookies.
http://www.karenscookies.net/shop/recipes/info_11.html
They always turn out really well.
agreed, lots of recipes and all are delicious.
My mother's famous shortbread recipe: 50/50 mix of butter and margarine, sugar, a bit of salt, and flour. And no, I'm not publishing the amounts. I will say that for shortbreads, or any other recipe that produces a fragile or friable cookie, a cutter that's 1 to 1 1/2" wide and 2 to 3" long is ideal: it keeps the crumbs in your mouth, instead of on the floor.
Hi again! - I forgot to mention than in Sweetopia you will also get tutorials for decorating cookies. Those recipes are excellent for maintaining the shape once the cookies are baked. You can also check some of the cookies I have made with the same recipes from Sweetopia. I'm not an expert at all and you will be able to see that my cookies keep their shape extremely well. You may click below if you want to take a peek. Scroll down and you will see various designs that I have made:
https://plus.google.com/b/116303767032442160706/116303767032442160706/posts
Have fun!!
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