Recipe has ‘endless possibilities’

Just in time for the holidays, a Slow Food Whidbey Island board member shared an all-occasion cookie recipe perfect for passing around at Christmas parties, stuffing into stockings or leaving out for Santa.

At a recent cooking class in Greenbank, Arjai Allred taught attendees how to make Endless Possibility Cookie Dough, a recipe Allred created that has dozens of possible variations.

“What I wanted didn’t exist, so I had to make this up myself,” Allred said.

Allred’s is a “choose your own adventure” type of recipe. It begins with a base of sugar, butter and eggs, and from there the baker can add different dry ingredients to make any one of four flavors of dough — vanilla, chocolate, chocolate chip or ginger molasses.

An adventurous baker might even make multiple flavors of dough by dividing the base mixture evenly then adding dry ingredients separately — just don’t forget to adjust dry ingredient ratios accordingly. Computations are included in the recipe.

After selecting, mixing up and chilling a flavor — or multiple flavors — of dough, the baker then shapes and bakes as desired. There are plenty of shapes to choose from. The baker may also get creative with toppings or mix-ins — try substituting Nutella for jam when making thumbprint cookies, or mixing almonds or dried cranberries into any flavor of dough for a delicious new taste.

Though the many options may seem overwhelming at first, Allred said bakers of all experience levels can succeed with this recipe.

“Anyone can do this,” Allred said. “You can’t really mess it up too much.”

ENDLESS POSSIBILITY COOKIE DOUGH Yields around 40-45 cookies

227 grams (1 cup/2 sticks) butter

150 grams sugar

½ teaspoon Kosher salt

1 teaspoon vanilla

2 large egg yolks (or 3 small)

Cream butter and sugar until light and fluffy. Beat in salt, vanilla and egg yolks, and mix well. Select a flavor of dough and add remaining ingredients.

FOR VANILLA DOUGH

295 grams all purpose flour

FOR CHOCOLATE DOUGH

40 grams cocoa powder

255 grams all purpose flour

FOR CHOCOLATE CHIP COOKIE DOUGH

20 grams molasses

½ teaspoon baking soda

295 grams all purpose flour

40 grams mini chocolate chips

FOR GINGER MOLASSES DOUGH

60 grams molasses

½ teaspoon baking soda

2 ½ tablespoons ground ginger

295 grams all purpose flour

If making multiple flavors of dough, weigh and divide the base mixture of butter, sugar, salt, vanilla and egg yolks into equal portions according to the number of flavors you want to mix up and add remaining ingredients.

TO MAKE TWO FLAVORS

Yields around 24-26 cookies of each flavor

Weigh base mixture and divide into two equal portions. Select two flavors and mix in other ingredients accordingly:

For vanilla dough, mix in 147 grams all purpose flour.

For chocolate dough, mix in 20 grams cocoa powder and 127 grams all purpose flour.

For chocolate chip cookie dough, mix in 10 grams molasses, ¼ teaspoon baking soda, 147 grams all purpose flour and 20 grams mini chocolate chips.

For ginger molasses dough, mix in 30 grams molasses, ¼ teaspoon baking soda, 4 teaspoons ground ginger and 147 grams all purpose flour.

TO MAKE FOUR FLAVORS

Yields around 12-14 cookies of each flavor

Weigh base mixture and divide into four equal portions. Mix in other ingredients accordingly:

For vanilla dough, mix in 73 grams all purpose flour.

For chocolate dough, mix in 10 grams cocoa powder and 63 grams all purpose flour.

For chocolate chip cookie dough, mix in 5 grams molasses, one eighth teaspoon baking soda, 73 grams all purpose flour and 10 grams mini chocolate chips.

For ginger molasses dough, mix in 15 grams molasses, one eighth teaspoon baking soda, 2 teaspoons ground ginger and 73 grams all purpose flour.

After mixing desired dough(s), shape into a log, wrap in plastic wrap and chill in the fridge for at least 30 minutes, depending on which type of cookie you’re making, or freeze until ready to shape. After chilling thoroughly, unwrap dough, form into desired shapes and bake at 350 degrees for 13-15 minutes, until set and lightly golden. Alternatively, freeze doughs, wrapped in plastic, for up to four months.

FOR PRETZEL COOKIES

Unwrap log of preferred dough and slice into ¼ inch rounds, about 15 grams each. If frozen hard, you may need to let it thaw a bit. On a lightly floured counter, roll each round into a log about 7-8 inches long, wrapping each end over the other into a pretzel shape and place on Silpat or parchment lined cookie sheet one inch apart. Brush with lightly beaten egg white (not yolk — it will brown too much) and sprinkle with sugar (Hagelzucker, Pearl Sugar, Demerara, granulated or colored sugar) and chill for at least 30 minutes. Once chilled, bake at 350 degrees for 10-15 minutes until set and lightly golden.

FOR SLICE AND BAKE COOKIES

Unwrap log of preferred dough. If desired, roll log into decoration of choice: non-pareils, sprinkles, colored sugar, etc. Slice into ¼ inch rounds, about 15 grams each. Place on Silpat or parchment lined cookie sheet one inch apart and bake at 350 degrees for 10-15 minutes until set and lightly golden. Alternatively, instead of rolling in decorations, slice each cookie, place on cookie sheet, brush with egg white wash and sprinkle with desired decorations, or leave plain. You could also roll out this dough into a thin, flat rectangle, wrap in plastic and chill, then using cookie cutters, cut out desired shapes, bake as directed and decorate with Royal Icing.

FOR STAINED GLASS COOKIES

Unwrap log of preferred dough and slice into ¼ inch rounds, about 15 grams each. With a small round cutter, remove the center of each cookie and fill with crushed hard candies, such as Lifesavers. Place on Silpat or parchment lined cookie sheet one inch apart, and bake at 350 degrees for 13-15 minutes, until the cookies are set and lightly golden and the candies are melted. Let cool on cookie sheet until hardened—this stuff is like lava when it is melted, so be careful! These cookies are best eaten within a day or two—humidity can soften the candy center and be tricky to chew.

FOR VANILLA/CHOCOLATE PINWHEEL COOKIES

Roll out vanilla dough between two sheets of parchment paper into a roughly 6 by 7 inch rectangle. Repeat with chocolate dough. Peel off the top sheet of parchment paper from each dough and place the vanilla dough over onto the chocolate dough. Trim excess dough into a rectangle and run a rolling pin lightly over the dough to ensure they stick together. Peel off the top sheet of parchment paper, then roll the dough into a log. Wrap in plastic wrap and freeze. If the bottom has flattened, roll on the counter a few times to round it out. Slice into ¼ inch rounds, about 15 grams each, place on Silpat or parchment lined cookie sheet one inch apart and bake at 350 degrees for 10-15 minutes until set and lightly golden.

FOR VANILLA/CHOCOLATE CHECKERBOARD COOKIES

If made from cut out centers of stained glass cookies, arrange two vanilla and two chocolate rounds diagonally opposite each other and with a bench scraper or knife, form into a square and even out the sides until they’re squared. If making slice and bake checkerboards, take vanilla dough and chocolate dough and form into two small logs each, four total. Then arrange two vanilla and two chocolate logs diagonally opposite on top of each other, like a checkerboard. Form into a square log, wrap in plastic and freeze until ready. Slice into ¼ inch squares, about 15 grams each, place on Silpat or parchment lined cookie sheet one inch apart and bake at 350 degrees for 10-15 minutes until set and lightly golden.

FOR THUMBPRINT COOKIES

Unwrap log of preferred dough and slice into ¼ inch rounds, about 15 grams each. If frozen hard, you may need to let thaw a bit. With lightly floured hands, roll each slice into a ball and place on Silpat or parchment lined cookie sheet one inch apart. Make a depression into each ball and fill with jam of choice. Chill for at least 30 minutes, then bake at 350 degrees for 10-15 minutes until set and lightly golden.

FOR CHOCOLATE CHERRY COOKIES

Prior to wrapping in plastic, mix 1-2 tablespoons chopped dried cherries into chocolate dough, then freeze after forming into logs. Once frozen, slice in ¼ inch rounds, about 15 grams each. Place on Silpat or parchment lined cookie sheet one inch apart and bake at 350 degrees for 10-15 minutes until set and lightly golden. Finely chopped almonds would also be good added with the cherries.

FOR CHOCOLATE CHIP COOKIES

Take chocolate chip cookie dough, form into log, wrap in plastic and freeze. Once frozen, slice into ¼ inch rounds, about 15 grams each. Place on Silpat or parchment lined cookie sheet one inch apart and bake at 350 degrees or 10-15 minutes until set and lightly golden.

FOR MOLASSES GINGER COOKIES

Unwrap log of molasses ginger dough and slice into ¼ inch rounds, about 15 grams each. With lightly floured hands, roll each slice into a ball, place into a small bowl filled with granulated sugar, coating each ball with sugar. Then place on Silpat or parchment lined cookie sheet one inch apart. Chill for at least 30 minutes, then bake at 350 degrees for 10-15 minutes until set and lightly golden.

FOR SNICKERDOODLE COOKIES

Unwrap log of vanilla dough and slice into ¼ inch rounds, about 15 grams each. With lightly floured hands, roll each slice into a ball, place into a small bowl filled with cinnamon and sugar, coating each ball with cinnamon and sugar. Then place on Silpat or parchment lined cookie sheet one inch apart. Chill for at least 30 minutes, then bake at 350 degrees for 10-15 minutes until set and lightly golden.

FOR LINZER COOKIES

Prior to adding flour to vanilla dough, add 1 teaspoon almond extract to base mixture, then add flour, form into log, wrap in plastic and freeze. Once frozen, unwrap log, slice into ¼ inch rounds about 15 grams each. With a small round cutter, remove the center of half of the sliced cookies, then place on Silpat or parchment lined cookie sheet one inch apart. Chill for at least 30 minutes, then bake at 350 degrees for 10-15 minutes until set and lightly golden. Once cooled, dust the center cutout cookies with powdered sugar. Spread 1 teaspoon of jam onto the bottom of the non-cut-out cookies, then top each jammy cookie with one of the powdered sugared cookies.

EGG WHITE ROYAL ICING

1 ¼ – 1 ½ cups powdered sugar

1 egg white

1 teaspoon lemon juice or ¼ teaspoon vanilla or almond extract

Food colors as desired

Sift the powdered sugar into a bowl. Place egg white in a medium bowl along with lemon juice or desired extract. Add a couple of tablespoons of powdered sugar to the egg white and lemon juice or extract mixture. With a clean spatula, start working the icing sugar into the egg white. Once the powdered sugar and egg white are fully incorporated add another couple of tablespoons of icing sugar and continue mixing them together. Gradually add more sugar once the previous addition is fully incorporated. This will get thicker, whiter and stiffer and will be done once it reaches stiff peak consistency. If you wish to make a colored icing you can add food coloring to the whole amount, or divide icing into bowls and color each bowl individually with a few drops of food coloring or beet juice, carrot juice, spinach juice, etc. Transfer the royal icing to a piping bag or small ziploc bag for piping. Keep icing covered with plastic wrap directly touching the icing to avoid it drying out and forming a crust. For a thinner consistency to cover cookies, thin icing with more lemon juice or water.

Photo by David Welton Pam Carroll learns how to make endless possibility cookie dough at a Slow Food Whidbey Island baking class.

Photo by David Welton Ciara Boyd, left, and her mother Tanya Boyd learn how to make endless possibility cookie dough at a Slow Food Whidbey Island baking class.

Photo by David Welton Ciara Boyd holds up a chocolate thumbprint cookie made with Nutella, a variation of the classic vanilla thumbprint cookie with jam.