PUTTING STORE-BOUGHT COOKIE DOUGH TO WORK
For an even quicker cookie recipe, we turned to refrigerated sugar cookie dough and transformed it into five uniquely delicious treats. We had success with Pillsbury Refrigerated Sugar Cookies sold in a 16.5-ounce package. Keeping the dough chilled until ready to use makes for easier handling.
COCONUT SNOWMAN COOKIES
Roll sugar cookie dough into 10 (1-inch) balls and 10 (1½-inch) balls, then flatten into ¼-inch-thick cookies. To make snowman, arrange 1 small and 1 large cookie ¼ inch apart on parchment paper–lined baking sheet (they will melt together during baking); space snowmen 3 inches apart over 2 baking sheets. Bake in 350-degree oven until edges are golden, about 12 minutes; let cool. Whisk 2 tablespoons milk, 1 tablespoon cream cheese, and 1½ cups confectioners’ sugar together; spread over cookies, then sprinkle with chopped sweetened coconut and decorate with small candies. Makes 10.
CHOCOLATE-CHERRY ALMOND BARS
Break sugar cookie dough into pieces and press into greased, foil-lined 13 by 9-inch baking pan. Bake in 350-degree oven until dough begins to puff, about 13 minutes. Sprinkle 1 cup semisweet chocolate chips over hot crust; let sit until melted, about 3 minutes, then spread into even layer. Sprinkle with 1 cup chopped dried cherries and ¾ cup toasted, chopped almonds and press to adhere. Let cool 5 minutes, then freeze until set, about 15 minutes. Makes 24.
CHOCOLATE HAZELNUT SWIRLS
Roll sugar cookie dough into 11 by 8-inch rectangle between 2 sheets parchment paper. Remove top parchment and spread with ⅓ cup Nutella, leaving ¼-inch border at edges. Working from short side, roll dough tightly into log and pinch seam; wrap in plastic wrap and freeze for 20 minutes. Trim log ends, then slice into ½-inch-thick cookies; place cookies 1 inch apart on 2 parchment-lined baking sheets. Bake in 350-degree oven until lightly golden, about 12 minutes. Makes 15.
DULCE DE LECHE SANDWICH COOKIES
Halve log of sugar cookie dough lengthwise, then slice into ¼-inch-thick, half-moon-shaped cookies; place 1 inch apart on 2 parchment paper–lined baking sheets. Bake in 350-degree oven until edges begin to brown, about 12 minutes; let cool. Spread 1 teaspoon dulce de leche between 2 cooled cookies and press lightly to adhere. Microwave 5 ounces bittersweet chocolate and 1 tablespoon vegetable oil together in covered bowl until melted, about 2 minutes; dip half of each cookie into chocolate, then transfer to parchment-lined plate. Freeze until chocolate is set, about 5 minutes. Makes 24.
JAM SANDWICHES
Slice log of sugar cookie dough into ¼-inch-thick cookies; place 1 inch apart on 2 parchment paper–lined baking sheets. For half of cookies, stamp out center using 1½-inch round cutter; discard centers or reserve for another use. Bake cookies in 350-degree oven until edges begin to brown, about 12 minutes; let cool. Spread ¼ cup seedless raspberry jam over nonstamped cookies (1 teaspoon per cookie). Top with stamped cookie, press lightly, and let sit for 15 minutes. Dust lightly with confectioners’ sugar. Makes 12.