A filled cookie stuffed with a date, apricot and walnut mixture.
Cutout cookie dough is stiff so that it can be rolled out with a rolling pin, then cut into shapes, usually with cookie cutters. For easier handling, chill the dough and work with small amounts at a time, keeping remaining dough chilled till needed. Unchilled dough absorbs too much flour, resulting in tough, dry cookies. Repeated re-rolling also causes tough cutout cookies, so re-roll your dough only one time. To avoid sticking, roll on a lightly floured board, or use our favorite technique: roll the dough between two sheets of waxed paper. You can also use a knife, a pizza or pastry roller, or traceable cardboard patterns to produce unusual cutout cookie shapes.
A buttery shortbread infused with dried lavender flowers and lemon zest.
A spicy gingerbread cookie with Kahlua for a coffee-infused flavor, with a Kahlua frosting for decorating.
A crisp cutout cookie with the flavors of lemon and cinnamon, dipped or drizzled with dark chocolate.
An almond-flavored cutout cookie sandwiched with raspberry or apricot preserves…from Austria.
Round butter cookies are sandwiched with a chocolate-hazelnut filling, on a stick.
A lemon-flavored cookie brushed with egg for a golden color. Traditional in Switzerland.
A buttery sugar cookie with a bit of crispiness.