1 Recipe, 4 Types Of Christmas Cookies

Whether we're talking about our wardrobes or our beauty routines, we love it when something can be simplified. And, our appreciation for paring things down is especially true when it comes to cooking. After all, the less time we can spend in our kitchens this holiday season, the better.

Which is why we were instantly drawn to this Christmas cookie recipe, courtesy of The Kitchy Kitchen. That's because just one batch of shortbread dough can be used to make four entirely different types of holiday cookies (with only slight modifications once you have your base).

The best part? Not only do all four look great together, they also manage to taste totally different — meaning no one will ever suspect they came from one giant batch of dough. Arrive at a holiday party with an assortment of these babies and you'll look like an all-star baker (not to mention a really great guest).

Ingredients
2 cups all-purpose flour
1/4 tsp salt
1/2 cup powdered sugar (confectioners or icing)
8 oz unsalted butter, room temperature
1 tsp pure vanilla extract

Instructions
1. Sift together the flour, salt, and powdered sugar.

2. Using an electric mixer, beat butter in large bowl until light and fluffy. Add the flour and sugar a third at a time on low speed, then add the vanilla.

3. Form the dough into a ball (or a few balls, if making a big batch). Wrap the ball in plastic, press into a thick disc, and chill in the fridge until cold — about 30 minutes.

Additional Ingredients
1 tsp cinnamon
1 cup finely chopped pecans
2 cups powdered sugar, sifted

Instructions
1. Preheat oven to 350°F.

2. Combine the cinnamon and pecans on a plate. Take the chilled dough a tablespoon at a time and roll it in the cinnamon/pecan mixture. Between the palms of your hands, form the dough into a ball, mixing in the cinnamon/pecan mixture throughout.

3. Arrange balls on a parchment-lined baking sheet, spaced 1/2 inch apart. If the dough is no longer cool to the touch, place the tray in the fridge for a few minutes to let the dough set.

4. Bake cookies until golden brown on bottom and just pale golden on top, about 20 to 25 minutes. Cool for 5 minutes on baking sheet.

5. Gently toss warm cookies in powdered sugar to coat. Transfer coated cookies to rack and cool completely.

Additional Ingredients
Sprinkles

Royal Icing:
1 egg white
1/2 tsp lemon juice
1 tbsp water
2 cups powdered sugar

Instructions
1. Combine the ingredients in a bowl, stirring until spreadable. (If a little thick, add a few drops of water a little at a time.)

2. Preheat oven to 350°F.

3. On a well-floured surface, roll out the dough to between 1/8 and 1/4 inch thick. Cut out the cookies with a floured, star-shaped cookie cutter (or whatever shape you like) and set onto a parchment-lined baking sheet, about a 1/2 inch apart.

4. Bake for about 10 to 12 minutes, until the edges of the cookies are barely golden brown, but no more.

5. Take the trays out of the oven, let them cool for about 2 minutes, then transfer the cookies to a wire rack, letting them cool completely.

6. Decorate the cookies with royal icing and sprinkles. Let the cookies set completely before serving.

Royal Icing:
1 egg white
1/2 tsp lemon juice
1 tbsp water
2 cups powdered sugar

Combine the ingredients in a bowl, stirring until spreadable. If a little thick, add a few drops of water, a little at a time. Set aside.

Chocolate Coconut Ganache:
3/4 cup unsweetened coconut milk
9 oz semi sweet chocolate (about 1 cup), chopped
2 tbsp corn syrup

In a small saucepan, bring the coconut milk to a boil. In a heatproof bowl, combine the chopped chocolate with the corn syrup. Pour the hot coconut milk over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the glaze cool until thick but still pourable, about 5 minutes. Set aside.

Instructions
1. Preheat oven to 350°F.

2. On a well-floured surface, roll out the dough to between 1/8 and 1/4 inch thick. Cut out the cookies with a floured cookie cutter, and set onto a parchment-lined baking sheet, about 1/2 inch apart.

3. Bake for 12 to 15 minutes, until the edges of the cookies are barely golden brown, but no more. Take the trays out of the oven, let them cool for 2 minutes, then transfer the cookies to a wire rack, letting them cool completely.

4. Dip the cookies halfway in the royal icing, returning them to the wire rack to set (about 5 minutes), then dip the other half in the chocolate ganache. Decorate with sprinkles if you like. Let the cookies set completely before serving.

Additional Ingredients
1 14-oz can sweetened condensed milk
1/2 cup desiccated coconut (finely flaked)
1 cup powdered sugar

Instructions
1. To make the dulce de leche, take the wrapper off the can of sweetened condensed milk and place it in a saucepan filled with water. The water should cover the can by one inch. Cover the pot and bring to a boil. Turn down to a simmer and cook for 2 hours. If you’re concerned about the can popping or exploding (it’s rare, but it has happened), pop a hole in the top of the can and only bring water up to the edge of the can, rather than submerging it completely. Keep adding hot water if the water evaporates and gets low. Remove the can from the water and let it cool to room temp. Pop the can open, and stir with a spoon.

2. To put together the alfajores, spread about 2 teaspoons of the dulce de leche on a shortbread cookie and sandwich with another one. Sprinkle the edges of dulce de leche with coconut and sprinkle the cookies with powdered sugar on both sides. Enjoy!