Fouteen-in-One (Lemon Butter Cookie Variation)

This recipe from the new (1997) "Joy" proves itself often by its versatility. This recipe can be used for a molded cookie or a rolled cookie. At Christmas, I rolled it for my sugar cookies. Recently I made three fun valentine-themed cookies from this dough:

"Jelly Tots" (phrase gleaned from the old Joy, which gave these techniques) are formed from balls of dough, rolled in sugar. Bake for 5 minutes, then remove. Use a thimble or something small to create indentations in the tops of cookies. Drop in a tiny bit of jelly. Return to oven for up to 8 minutes, til almost browning on edges.

"Strawberry Tart Cookies" look like cute little baby tarts!
Use a simple cookie shape like a circle or a heart and for each cookie, cut two pieces alike. With a knife, cut out the interior portion of the second piece, so what remains is a cookie-shaped frame. Place a small amount of jelly or jam on the cookie piece, on the part not to be covered by a "frame". Smear it around evenly. Now, place the "frame" piece over bottom piece. Bake as for the rolled version of this recipe, for about 6-8 minutes. When cooling, sprinkle with powdered sugar and/or drizzle with melted chocolate (2 1/2 oz. chocolate chips, 1 tablespoon butter, and 1 tablespoon water makes a nice mix).

"Sandwich Cookies" are just that...two similarly shaped cookies sandwiched together with a thin (just enough to make it stick -- more is not better) layer of jam. I used heart shapes and strawberry jam. Sprinkle with powdered sugar and/or drizzle with melted chocolate, as above. I did both!

Ready for the recipe, yet?! This is the simple part.

Have all ingredients close to 68-70 degrees F.

In a large bowl, beat on medium speed until very fluffly and well blended:
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup sugar, processed in a food processor or blender for 30 seconds, or superfine sugar
1/2 teaspoon salt
2 teaspoons finely grated lemon zest

Add and beat until well blended:
1 large egg yolk

Add and beat until well combined:
1 large egg
2 teaspoons vanilla

Reduce the speed to low and beat in just until combined:
2 1/2 cups all-purpose flour

Divide dough and wrap in plastic. Refridgerate until firm, at least an hour. [This dough can be refridgerated for two days and frozen for up to one month.]

Bake at 375 F 6-8 minutes.

For molded cookies:
Scoop out dough and roll into 1-tablespoon balls. Use parchment paper or slightly grease the baking sheet and space 2 inches apart. Using the bottom of a smooth, flour-coated glass, flatten each dough ball to about 1/8 thick. Bake 6-8 minutes.

For rolled cookies:
Lightly flour the work surface. Roll dough to about 1/8 thick. Sprinkly lightly with flour as needed to prevent sticking. Cut dough into desired shapes. Place at least 1/2 inch apart on slightly greased cookie sheet (or use parchment paper). Do not roll dough out more than twice...it gets tough...if you have some twice-rolled dough, it is still okay for molded cookies though. Bake 6-8 minutes.