Making 100+ Cookies at a Time: Batch Recipes for Christmas

Sift together flour, salt, and baking powder.

Place the butter or shortening in the bowl of a stand mixer. With the paddle attachment, beat the fat slowly, until it is smooth and creamy.

Add the sugar; Cream the mixture at moderate speed, scraping down the bowl as needed, until the mixture is smooth and light in color, about 5 – 10 minutes

Combine eggs and vanilla in a separate bowl. Add the egg mixture to the batter and sugar mixture in three additions, beating until the egg mixture is absorbed each time, then scraping down the sides of the bowl before incorporating the next addition.

After the eggs are beaten in, scrape down the sides of the bowl, and continue to mix until light and fluffy, about 5 minutes.

On low speed, add the sifted dry ingredients, 1/3 at a time, scraping down the sides of the bowl as needed until well incorporated.

Mix in chocolate chunks and cherry pieces until well incorporated.

Use a #24 scoop to portion onto parchment-lined sheet pans spacing evenly.

Preheat convection oven to 350*F.

Bake until golden brown around the edges, about 10 – 14 minutes.

Cool cookies on the pan until firm enough to move, then cool completely on rack.

Sift together flour, salt, and baking powder.

Place the butter or shortening in the bowl of a stand mixer. With the paddle attachment, beat the fat slowly, until it is smooth and creamy.

Add the sugar; Cream the mixture at moderate speed, scraping down the bowl as needed, until the mixture is smooth and light in color, about 5 – 10 minutes

Combine eggs and vanilla in a separate bowl. Add the egg mixture to the batter and sugar mixture in three additions, beating until the egg mixture is absorbed each time, then scraping down the sides of the bowl before incorporating the next addition.

After the eggs are beaten in, scrape down the sides of the bowl, and continue to mix until light and fluffy, about 5 minutes.

On low speed, add the 1/3 sifted dry ingredients, scraping down the sides of the bowl as needed until well incorporated.

Add milk, mix until blended in. Scrape the sides of the bowl.

Add the remaining flour in two additions, scraping the sides of the bowl after each addition.

Chill for 2 hours before rolling. Roll to 1/4 inch, using as little flour as possible. Cut out shapes as close together as possible; scraps can be re-rolled but will be tougher than original. Alternately, portion into balls and stamp.

Preheat convection oven to 350*F.

Bake until just barely gold around the edges, about 8-10 minutes.

Place Cream Cake mix in bowl of large stand mixer, add oil. Mix low speed 2 minutes. Scrape bowl.

Add the eggs. Mix low speed 2 minutes. Scrape bowl.

Increase to 3rd speed. Mix 3 minutes. Scrape bowl.

Reduce to low speed. Add colors and mix until evenly distributed, scrape sides of bowl for even color distribution.

Using a #30 disher (1.125 ounces/ 2 1/4 tablespoons), scoop batter into a bow of sifted powdered sugar, coat evenly, place coated cookies on parchment lined sheet pans.

Bake 350*F in conventional oven, approx. 27 min or until set with a very light brown color around the edges.

Allow to cool on pan until firm enough to move to doing rack. Cool completely, then sandwich with chocolate ganache.

Decorate to your liking.

Sift together baking soda, salt, ginger, cinnamon, cloves, and flour.

Place the butter and shortening in the bowl of a stand mixer. With the paddle attachment, beat the fat slowly, until it is smooth and creamy.

Add the sugar; cream the mixture at moderate speed, scraping down the bowl as needed , until the mixture is smooth and light in color, about 5 – 10 minutes

Combine eggs in a separate bowl. Add the egg mixture to the batter and sugar mixture in three additions, beating until the egg mixture is absorbed, then scraping down the sides of the bowl before incorporating the next addition.

After the eggs are beaten in, scrape down the sides of the bowl, add the molasses, and continue to mix until light and fluffy, about 5 minutes

On low speed, add the sifted dry ingredients, 1/3 at a time, scraping down the sides of the bowl as needed until well incorporated.

Chill dough for 2 hours before rolling out to 0.25 inch thick, using as little flour as possible to prevent toughness.

Cut out shapes as close together as possible; scraps can be re-rolled but will be tougher than original. Add scraps to fresh batch of dough to minimize toughness.

Bake until just barely gold around the edges, about 8-10 minutes.

Place the butter or shortening in the bowl of a stand mixer. With the paddle attachment, beat the fat slowly, until it is smooth and creamy.

Add the sugar; cream the mixture at moderate speed, scraping down the bowl as needed , until the mixture is smooth and light in color, about 5 – 10 minutes

Combine eggs and vanilla in a separate bowl. Add the egg mixture to the batter and sugar mixture in three additions, beating until the egg mixture is absorbed, then scraping down the sides of the bowl before incorporating the next addition.

After the eggs are beaten in, scrape down the sides of the bowl, and continue to mix until light and fluffy, about 5 minutes

On low speed, add the sifted dry ingredients, 1/3 at a time, scraping down the sides of the bowl as needed until well incorporated.

Using a #16 dishes, scoop into 2.5 oz balls, roll in cinnamon sugar, then flatten slightly using a weight, cookie press, or the bottom of a glass dipped in cinnamon sugar

Preheat convection oven to 350*F / conventional oven to 375*F

Bake until just barely colored around the edges, about 8-10 minutes in convection oven/ 10-12 minutes in conventional oven.

Do not allow to brown.

Cool cookies on the pan until firm enough to move, then move to wire rack to cool completely.

Sift together flour, salt, and baking soda.

Bake until golden brown around the edges, about 10 – 14 minutes.