Candy Cane Cookies

Cookie #2 in the 2012 series using the Master Cookie Dough is a chocolaty, crunchy delight. Crushed candy canes add a hint of minty freshness, while the rich dark chocolate adds balance to the sweetness of the cookie and candy.

If dark chocolate is not your thing, they would be equally good with milk or white chocolate drizzles. Or a combination of dark and white, or milk and white, or dark and milk, or . . .  oh, you get it.

Recipe: Candy Cane Cookies


  • 1 cup master cookie dough
  • 2 six ounce peppermint candy canes, crushed
  • 1-2 ounces dark chocolate, chopped


  1. Heat oven to 350 degrees F.
  2. Remove the cookie dough from the refrigerator and let it sit at room temperature for 10 minutes.
  3. Pinch off about a teaspoon of dough. Roll it into a 2″ cigar shape and place it onto a baking sheet.
  4. Bake the cookies for 12-14 minutes, until lightly golden brown.
  5. Remove the cookies from the baking sheet and let cool completely on a cooling rack.
  6. When the cookies are cool, melt the chopped chocolate and place into a small re-sealable plastic bag.
  7. Place a sheet of foil or parchment under the cooling rack to catch any chocolate drips.
  8. Snip just the tip of the corner of the bag, then drizzle the chocolate onto the cookies in a decorative pattern.
  9. Let the chocolate harden before removing the cookies from the rack.
  10. Makes about 22 Cookies

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

Peppermint Kisses

First, I bite the soft tip of the kiss, slowly melting the minty white chocolate in my mouth while nibbling the little crunchy bits of peppermint candy. Next, I bite into the cookie, taking a small piece of the kiss with me, a hint of soft mint brushing against the buttery richness of the chewy cookie. I small gasp of pleasure escaped my lips as I chew the delicate morsel slowly and deliberately. This, was heaven.

Have I got your attention?

OK, because these cookies really are that good.

This is the first cookie from the the 2012 series of Master Cookie Dough: one dough, many cookies.

Recipe: Peppermint Kisses


  • 1 cup master cookie dough
  • 20 Hershey’s Candy Cane Kisses


  1. Heat oven to 350 degrees F.
  2. Remove the cookie dough from the refrigerator and let it sit at room temperature for 10 minutes.
  3. Pinch off about a teaspoon of dough. Roll it into a 1″ ball using CLEAN HANDS.
  4. Place the balls onto the baking sheet.
  5. Bake the cookies for 12-14 minutes, until soft but lightly golden brown.
  6. Remove the baking sheet from the oven, and immediately press a Candy Cane Kiss into the top of each cookie.
  7. The candies will begin to soften, so let the cookies cool on the baking sheet so the kiss can become firm again.
  8. Makes about 20 cookies

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

Crispy Sugar Cookies

Don’t you love to see beautifully decorated cookies during the holiday season? Well, these may not be the most beautiful, but they sure are delicious!

I am working on a wonderful campaign from Smart & Final and The California Milk Advisory Board called “Help Our Teachers, Help Our Kids.” Students and families collect Real California Milk seals from select Smart & Final First Street products, then their teachers submit the seals. Each seal counts as one sweepstakes entry. Teachers who submit 100 seals get 25 Scholastic books or a $25 school supply gift card. Each teacher who enters gets one Scholastic book.  The First Street products in this campaign are all items you probably buy each week, such as butter, milk, cottage cheese and ice cream. To support this campaign, please visit the First Street Supports Southern California Schools website.

My last post for the campaign was Creamed Corn with Maple-Pepper Bacon. This post I needed to come up with a gift idea for teachers. My Master Cookie Dough uses First Street butter, and is easily made into lovely Christmas cookies to give to your favorite teachers. I enlisted my four year old to help me decorate the cookies, which of course meant lots of icing licking and sugar eating while completing her task!

Grandma got in on the action, eating the cookies with her Granddaughter.

Don’t you love the Nutcracker sweater my mother brings out every Christmas?  Oh boy. . .

What you’ll need:

Cookie Cutters

Baking sheet

2 cups Master Cookie Dough

Flour for dusting

Tubes of  Icing with decorating tips

Colored sugar

Heat your oven to 350 degrees. Remove the dough from the refrigerator and let sit at room temperature for 10 minutes.

Roll out the dough to 1/8 inch thickness on a lightly floured surface. Dip the cookie cutters in flour to ensure the cookies do not stick.

Cut out the cookies and place them onto a baking sheet. Re-roll the dough scraps to make more cookies.

Bake the cookies for 10-12 minutes, until crispy and golden brown.

Let the cookies cool completely before decorating them.

Although I called for tubes of icing, you can make your own in whatever colors you choose. If you really want to be fancy, you can make royal icing, a thin and smooth icing.

Have fun, let the kids have fun and make a teacher smile!


Cookie #4 – Cinnamon Sugar Crisps


This project has been compensated as part of a social shopper insights study for #collectivebias #CBias I received a gift card from Smart & Final to buy all groceries.

Cheryl D Lee on Foodista

Master Cookie Dough

Master cookie dough? What? I can hear you all scratching your heads.  A master cookie dough is a dough that is very versatile and can be made into many different kinds of cookies. One dough, many types of cookies.

Yes, this nondescript, blob of dough is magical! With just one recipe you will be able to dazzle and delight even the most finicky of cookie eaters! I am indeed a drama queen who loves hyperbole. I must have been a Madison Ave. copywriter in a past life.

With the holiday baking season here, this dough can save you time, money and aggravation.  Make the dough, divide it up and refrigerate or freeze until ready to bake. You may want to make only one type of cookie or twelve. When you use this dough, the option is yours.

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Master Cookie Dough
One cookie dough that makes many different types of cookies? This ultra versatile dough can be made into bars, rolled cookies, filled cookies and more!
  • 6 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 2 cups butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 tablespoons half and half
  • 2 teaspoons vanilla extract
Sift the flour, baking powder and salt together. Set aside.
Cream the butter and sugar in a mixer on high speed for 2-3 minutes, or until the mixture is light and fluffy.
Reduce the speed to medium, add the eggs, half and half and vanilla. Mix until all the ingredients are combined.
Reduce the speed to low, then slowly add the flour mixture, stopping to scrap down the bowl as needed. Continue until all the dry ingredients are incorporated.
Divide the dough into 1 cup portions, wrap in plastic and refrigerate at least two hours. The dough can also be frozen for future use.

Prep time: 20 mins Cook time: Total time: 20 mins Yield: 8 cups


Coming soon! Cookie #1 – Chocolate Chip Coconut Bars

Cheryl D Lee on Foodista