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The last three weeks have been a whirlwind of peppermint mochas, ugly sweaters, Secret Santas, and cookie exchanges. Even though you’ve baked dozens of treats and eaten your body weight in butter and flour, we’ve just now hit the holiday home stretch, and cookie baking is at full throttle. More sprinkles, more extracts, more spices than you can count. It’s almost enough to make you toss aside your tube of silver dragées. Luckily, there’s an easy way to sustain your cookie production and prevent Christmas cookie burnout. Rather than exhaust yourself making 12 different cookie doughs, why not use one cookie dough that can serve as a canvas for many flavorful twists? Sure, you could just stick to gingerbread for the season, but you’ll never out-do your siblings that way, and there’s something special about presenting a full plate of assorted cookies, whether it’s at the dessert table or in a cookie tin by mail. So, instead of wearing out your wooden spoons mixing up five different batters this week, here’s a recipe for one scrumptious butter cookie dough that’s versatile enough to press, roll, and cut, but also pairs well with any flavorings and add-ins you desire. To start, try these five distinctively different cookies: Chocolate Peppermint Buttons, Jammy Thumbprints, Cut-Out Pecan Cookies, Raspberry Coconut Sandwich Cookies and Candy Cane Cookies, then branch out once you feel comfortable and inspired. Allie’s Butter Cookie Base Dough Ingredients: 3 sticks of unsalted butter (softened) 1 cup of granulated white sugar […]