Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

National Cookie Day might be one of the best days of the year, and here it is falling on a Saturday this year. Sounds like a great combination for our weekend recipe guide!

  • Cinnamon Bun Cookies (courtesy of tasteofhome.com)

Ingredients

  • 1 cup unsalted butter, softened

  • 3/4 cup confectioners' sugar

  • 1/3 cup sugar

  • 1-1/2 teaspoons grated orange zest

  • 1/2 teaspoon salt

  • 1 large egg, room temperature

  • 1 teaspoon vanilla extract

  • 2-1/4 cups all-purpose flour

  • filling:

  • 5 tablespoons unsalted butter, softened

  • 1/4 cup packed brown sugar

  • 1-1/2 teaspoons light corn syrup

  • 1/2 teaspoon vanilla extract

  • 2 tablespoons all-purpose flour

  • 1 tablespoon ground cinnamon

  • 1/2 teaspoon salt

  • glaze:

  • 1 cup confectioners' sugar

  • 1/4 cup light corn syrup

  • 2 teaspoons vanilla extract

  • 1 to 2 teaspoons water

Directions

  1. Cream first 5 ingredients until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour. On a baking sheet, roll dough between 2 sheets of waxed paper into a 12-in. square. Refrigerate 30 minutes.

  2. For filling, beat butter, brown sugar, corn syrup and vanilla. Add flour, cinnamon and salt; mix well. Remove top sheet of waxed paper; spread filling over dough to within 1/4 in. of edges. Using waxed paper, roll up tightly jelly-roll style, removing paper as you roll. Cover and freeze until firm, about 30 minutes.

  3. Preheat oven to 375°. Uncover and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until edges are lightly browned, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.

  4. For glaze, mix confectioners' sugar, corn syrup, vanilla and enough water to reach desired consistency. Spread or drizzle over cookies. Let stand at room temperature until set.

  • Cherry Cheese Windmills (courtesy of tasteofhome.com)

Ingredients

  • 1/3 cup butter, softened

  • 1/3 cup shortening

  • 3/4 cup sugar

  • 1 large egg, room temperature

  • 1 tablespoon whole milk

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1-1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • filling:

  • 3 ounces cream cheese, softened

  • 1/4 cup sugar

  • 1/4 teaspoon almond extract

  • 1/2 cup finely chopped maraschino cherries

  • 1/4 cup sliced almonds, toasted and chopped

Directions

  1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half. Cover and refrigerate for 3 hours or until easy to handle.

  2. In a small bowl, beat cream cheese, sugar and extract until smooth. Fold in cherries. On a floured surface, roll each portion of dough into a 10-in. square. With a sharp knife or pastry wheel, cut into 2-1/2-in. squares. Place 2 in. apart on ungreased baking sheets. Make 1-in. cuts from each corner toward the center of the dough.

  3. Drop teaspoonfuls of filling in the center of each square; sprinkle with almonds. Fold alternating points to the center to form a windmill; moisten points with water and pinch gently at center to seal. Bake at 350° for 8-10 minutes or until set. Cool on wire racks.

  • Vanilla-Butter Sugar Cookies (courtesy of tasteofhome.com)

Ingredients

  • 1-1/2 cups butter, softened

  • 1-1/2 cups sugar

  • 2 large eggs, room temperature

  • 2 tablespoons vanilla extract

  • 4 cups all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon cream of tartar

  • frosting:

  • 1-1/2 cups confectioners' sugar

  • 3 tablespoons butter, softened

  • 1 tablespoon vanilla extract

  • 1 to 2 tablespoons whole milk

  • Food coloring, optional

  • Colored sugar

Directions

  1. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and cream of tartar. Gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes.

  2. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks.

  3. For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. Pipe decorations. Sprinkle with colored sugar.
    Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw and decorate as desired.

Enjoy!