Recipe: 1 Big Holiday Cookie, 5 delicious options

I love holiday cookies, but I don’t love all the rolling and cutting. Not long ago I realized I didn’t have to roll and cut. That I could just press my dough into two big rounds and bake them, cutting a peek-a-boo round out of one cookie so when I sandwiched them together you could see the contrasting filling.

So when you get that inevitable urge to bake this season but shy away because you don’t think you have time, make one big cookie instead. I offer 5 equally tempting flavors. (And if you do like rolling and cutting, you can!)

All of these options start with the same dough. The variations will add to that dough and have their own extras for fillings.

Basic Dough

• 1 large egg
• ½ tsp. vanilla extract
• ¼ tsp. salt
• 1 stick (8 Tbs.) unsalted butter, at room temperature
• ½ cup granulated sugar
• 1½ cups bleached all-purpose flour

Adjust oven racks to upper and lower-middle positions and heat oven to 325 degrees.

Beat egg, vanilla, and salt in a small bowl. Beat butter and sugar in a medium bowl with an electric mixer until smooth and fluffy. Add egg mixture; mix on low speed until well incorporated. Add flour; mix on low speed until dough forms; halve into 2 equal portions.

Spray two baking sheets with vegetable cooking spray. Press each dough portion into a 10-inch circle on one of the baking sheets. Using a 2½-inch round cutter remove center from one of the dough circles. Bake until golden brown, 20 to 23 minutes, rotating sheets after 15 minutes. Let cookies stand in pan until firm but still slightly pliable, about 2 minutes. Using an offset spatula, loosen and lift cookies from pans to wire racks to cool to room temperature.

Up to several hours before serving, spread filling for your favorite flavor below over bottom cookie, top with cut-out cookie. Dust with confectioner’s sugar, if you like. Serve.

One Big Linzer Cookie

• Generous ½ cup seedless raspberry jam
• Confectioner’s sugar for dusting

Up to several hours before serving, spread jam over bottom cookie, top with cut-out cookie. Dust with confectioner’s sugar, if you like. Serve.

Serves: 12

Per serving: 197 calories, 29g carbohydrates, 2g protein, 8g fat (5g saturated), 36mg cholesterol, 0g dietary fiber, 56mg sodium

One Big Peanut Butter and Jelly Cookie

• ¾ cup very finely ground peanuts
• generous ½ cup strawberry jam

Along with the flour add ¾ cup very finely ground peanuts to the dough. Use a generous ½ cup strawberry jam as filling.

Serves: 12

Per serving: 245 calories, 31g carbohydrates, 4g protein, 12g fat (6g saturated), 36mg cholesterol, 1g dietary fiber, 56mg sodium

One Big Lemon Sandwich Cookie

• ½ teaspoon finely grated lemon zest
• generous ½ cup prepared lemon curd

Along with the egg mixture add ½ teaspoon finely grated lemon zest to the dough. Use a generous ½ cup prepared lemon curd as filling.

Serves: 12

Per serving: 176 calories, 23g carbohydrates, 3g protein, 8g fat (5g saturated), 37mg cholesterol, 0g dietary fiber, 87mg sodium

One Big Chocolate-Filled Pecan Sandy

• ¾ cup very finely ground toasted pecans
• generous ½ cup chocolate-hazelnut spread (such as Nutella)

Along with the flour add ¾ cup very finely ground toasted pecans to the dough. Use a generous ½ cup chocolate-hazelnut spread (such as Nutella) as filling.

Serves: 12

Per serving: 278 calories, 29g carbohydrates, 4g protein, 17g fat (9g saturated), 36mg cholesterol, 2g dietary fiber, 61mg sodium

One Big Chocolate-Chocolate Chip Sandwich Cookie:

• ¾ cup miniature semi-sweet chocolate chips
• ½ cup heavy cream
• 4 ounces semi-sweet chocolate

Along with the flour, add ¾ cup miniature semi-sweet chocolate chips to the dough. Microwave ½ cup heavy cream and 4 ounces semi-sweet chocolate in a 2-cup Pyrex measuring cup until cream is hot and chocolate is partially melted; whisk to form a thick chocolate ganache. Cool to room temperature and use as filling.

Serves: 12

Per serving: 315 calories, 36g carbohydrates, 4g protein, 19g fat (12g saturated), 50mg cholesterol, 2g dietary fiber, 60mg sodium