One Dough Christmas Cookies: Five Different Kinds Made From a Single Butter Dough

Instructions

1. Put the flour in a bowl and add the butter, granulated sugar, vanilla and the whole egg.

2. Work everything by hand or with a mixer into a uniform, non-sticky dough.

3. Wrap the dough in plastic wrap and refrigerate it for 30 minutes.

4. Divide the chilled dough into 5 equal parts.

5. Cookie 1, chocolate sandwich cookies: Roll out the first portion thinly and cut out rounds with a round cutter. Place them on a baking sheet and bake at 350°F (180°C) for about 10 minutes. When cool, spread chocolate-hazelnut spread on half of the rounds, top with the other half and dip each cookie halfway into melted chocolate.

6. Cookie 2, walnut cookies: Cut solid rounds from the second portion and bake them at 350°F (180°C) for about 10 minutes. When cool, dip the top of each in melted chocolate and gently press half a walnut into the center.

7. Cookie 3, Linzer-style cookies: From the third portion cut half solid rounds and half rounds with a hole in the center. Bake them at 350°F (180°C) for about 10 minutes. Dust the cookies with holes with powdered sugar, spread jam on the solid rounds and sandwich them together.

8. Cookie 4, jam thumbprints: Roll the fourth portion into a long log and cut it into even pieces. Roll each piece into a ball, flatten it with your palm and press a heart-shaped dent into it with the back of a spoon. Fill the dent with jam and bake at 350°F (180°C) for about 10 minutes.

9. Cookie 5, iced cutouts: Cut any shapes you like from the last portion and bake them at 350°F (180°C) for about 10 minutes. When cool, brush them with the icing (stir 30 g powdered sugar with 1 teaspoon of lemon juice and 1 tablespoon of water) and top with colored sprinkles.