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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.

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