Classic Cookies

Classic Cookies
Classic CookiesChristopher Hirsheimer

The kinds of cookies made at Cookie Bake vary from year to year, but these three—based on Butter Cookie Dough--are enduring classics. Dough can be frozen. Cookies can be stored in an airtight container for up to a month after baking.

ALMOND ROUNDS Steam whole blanched almonds for 3-5 minutes, split lengthwise, then toast them until golden. Roll out dough as thinly as possible, then cut with a 2 1⁄4"-wide circular cutter. Arrange on baking sheet, brush with uncolored egg wash, top each round with 3 almond halves, and sprinkle with cinnamon sugar before baking.

SNOWMEN Roll out dough 1⁄8" thick, cut with a snowman-shaped cutter, then brush dough with uncolored egg wash. Bake, then cool. Tint 2 tbsp. sugar glaze with red food coloring and 2 more tbsp. with black. Using a small brush, paint on a scarf with the red and a hat and buttons with the black.

STARS Roll out dough about 1⁄8" thick and cut with a star-shaped cutter. Brush cookies with uncolored egg wash, sprinkle with nonpareils (sugar pellets) or other decorations, and bake.