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1
Measure all the ingredients into the large bowl of an electric mixer.
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2
Turn the mixer on low and mix until a dough forms, scraping the sides of the bowl.
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3
Wrap the dough in plastic and refrigerate for at least 24 hours or up to 2 days.
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4
Position the oven racks so that they are evenly spaced.
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5
Preheat the oven to convection bake at 350F.
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6
Cover three dark, rimless, noninsulated cookie sheets with parchment paper.
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7
Shape the cookies and bake all three pans at the same time as directed in the following variations.
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8
Divide the dough into 6 parts.
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9
On a lightly floured surface, with your palms, roll each part out to make a strand about 3/4 inch in diameter and the length of the cookie sheet.
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10
Place the strands, well separated, on the cookie sheets, two to a sheet.
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11
With the side of your little finger press a groove down the length of each strand.
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12
Bake for 8 minutes or until the cookies feel firm to the touch.
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13
Remove from the oven and spoon about 1 tablespoon raspberry jam into the groove for the full length of each partially baked strand.
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14
Return to the oven for 5 to 8 minutes or until the cookies are lightly browned on the edges.
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15
Meanwhile, mix 1/2 cup powdered sugar, 2 teaspoons freshly squeezed lemon juice, and 1 teaspoon cream or water to make a thin icing.
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16
Drizzle the icing down the length of the hot cookies.
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17
Cut the strands into 1- or 1 1/2-inch lengths.
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18
Let them cool on the parchment paper on the counter.
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19
Divide the dough into 2 pieces.
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20
Flavor one piece with 5 to 6 drops anise or peppermint extract and add a few drops of red food coloring, mixing it in evenly.
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21
Refrigerate both pieces as directed in the basic recipe.
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22
Working with a small amount at a time from each batch, roll the dough into 1/4-inch-wide strips, trimming to even the edges.
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23
Cut the strips into 3-inch lengths and twist a red strand and a white strand together to make each cookie.
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24
Curve one end to shape into candy canes; place them on the prepared cookie sheets.
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25
Bake on multiple racks for 5 to 8 minutes or until the cookies are firm and just barely browned on the edges.
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26
Cool on the parchment paper on the counter.
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27
Make the Butter Cookie dough, using 1/3 cup packed light or dark brown sugar for the powdered sugar and add 1/2 teaspoon maple flavoring and 1 cup finely chopped, toasted filberts or hazelnuts.
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28
Refrigerate as directed.
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29
Remove the dough from the refrigerator and cut it into 4 pieces.
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30
Shape each into a long log and cut each log into 16 pieces.
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31
Roll each piece between your palms to make a short log about 1 1/2 inches long and tapered on each end.
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32
Place the cookies 2 inches apart on the prepared baking sheets and shape into crescents.
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33
Bake the cookies on multiple racks for 9 to 11 minutes, until they feel firm and are very lightly browned.
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34
Dust heavily with powdered sugar and cool on the parchment paper on the counter completely before storing in an airtight container.
