Instructions

Base Sugar Cookie Dough

1. Sift together the dry ingrediants: flour, baking powder and salt into a large mixing bowl. Set aside. Place eggs, heavy cream and vanilla extract into a smaller bowl and blend together. Set aside. Prehaet the oven to 350•
2. Place the softened unsalted butter and the sugar into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Or you can use a hand mizer.
3. Beat the butter and sugar until combined, light and fluffy.
4. Add the heavy cream and egg mixture and beat until incorperated.
5. Add in the dry ingrediants little by little and fold them in until just incorperated.
6. Cut the dough into 4 equal parts and wrap 2 of them up in plastic wrap (seporately) and place in the fridge for 30 minutes.

Candy Cane Sugar Cookies

1. Take one of the unchilled pieces of dough and cut it in half.
2. Dye one half red and leave the other plain or if you have white food coloring you can dye that portion white. (My white food coloring wasn't strong enough and despite adding probably a Tbsp, it did nothing to the color)
3. Divide each of the dough colors into 10 equel parts.
4. Roll each piece out into a snake that is about 3 inches long.
5. Twist a red and a plain/white snake together and curve one of the ends over to resemble a candy cane.
6. Continue until each cookie is made and place them on a parchment paper lined cookie sheet. Bake them in a 350• prehated oven for 10 minutes or until slightly golden brown on the bottom.
7. Place these in an airtight container at room temperture for up to a week.

Nutella/Peppermint Thumbprint Cookies

1. Take the other unchilled portion of dough and roll them into 10 equal balls. Press them down slightly and place them on cookie sheet lined with parchment paper.
2. Bake the cookies in a 350• preheated oven for about 10 minutes or until golden brown.
3. Take the cookies out of the oven and let them cool slightly. When they are still warm, press your thumb into each cookie, leaving a small indent.
4. While you are waiting for the cookies to fully cool you can place your 1 candy cane into a ziplock bag and bash it up with a meat tenderizer or rolling pin into very small peices.
5. Once fully cooled,,fill each indent with a teaspoon of nutella and a sprinkling of candy cane pieces.
6. Place these in an airtight container at room temperture for up to a week.

Linzar Cookies

1. Take one of the portions of cookie dough out of the fridge and roll them out to be 1/6 of an inch thick.
2. Using a 1 Inch cookie cutter, cut out 40 cookies from the dough.
3. Cut out a smaller circle from the inside of 20 of the cookies. ( note: This dough can be rolled out again to make more cookies so if you can't get enough the first time around, just reroll and cut more cookies from the excess dough)
4. Place all your cookies on a parchment paper lined cookie sheet.
5. Place them in the fridge for 20 minutes to chill.
6. Bake the cookies for 10 minutes or until slightly golden brown on bottom.
7. Once the cookies fully cool, sprinkle confectioners sugar on each of the top cookies. Only the ones with the holes.
8. Spread a tsp of jam on of the bottom sides of each of the bottom cookies and place the top cookie on top, confectioners sugar side up.
9. Place these in an airtight container at room temperature for up to a week.

Pecan Pie Pinwheel Cookies

1. First make the pecan filling - Mix the pecans, egg, sugar, butter, vanilla extract and corn syrup in a small sauce pot. Bring the mixture to a boil over medium low heat. Let boil for 6 minutes stirring occationally and let cool.
2. Take the final piece of dough out of the fridge and roll it out to be a 1/6 of an inch thick rectangle.
3. When the filling cools to the point where it is just slightly warm, spread it on top of the cookie dough sheet in an even layor using an offset spatula. Just be gentle because the pecan pieces can poke through the dough.
4. Starting from one of the long ends of the rectangle, tighly roll the dough up into a log.
5. Cut the log in half to make it easier to handle. Roll them a bit on your work surface to keep them round, wrap them in parchmant or waxxed paper and stick them in the freezer for 1 hour.
6. With a knife, cut the log into 1/4 inch coins and place them on a baking tray lined with parchment paper.
7. Bake for 10 minutes or until slightly golden brown.
8. Place in an airtight container at room temperture for up to a week,