Tiny Elf-Sized  Christmas Cookies

4 different cookies

ONE cookie  dough base

*Chocolate chip *Sprinkle *Jam thumprints *Christmas crinkles

Varieties

Equipment – Measuring Cups – Parchment Paper – Baking Sheet – Plastic Wrap – Electric Mixer – Ziploc Bag – Frosting Tip – Measuring Spoons

Ingredients – 1 cup Butter, softened – ½ cup Granulated sugar – ½ teaspoon Vanilla extract – 2 cups All-purpose flour – ⅛ teaspoon Salt

Cookie Add-ins – 2 drops Red food coloring – 2 drops Green food coloring – ½ cup Powdered sugar – 1 Tbsp  Festive sprinkles – 1 Tbsp Mini chocolate chips – ¼ cup Jam

Instructions – Combine sugar, butter and vanilla in a large bowl until creamy and light. – Add in the flour and salt. Mix until combined. – On floured plastic wrap, press into a disc shape and then wrap in plastic wrap and place in the fridge for 30 minutes. – Remove dough from fridge and slice dough into 4 equal sized pieces. Take on portion and slice that in half. Place all of these pieces onto a plate and set in the fridge while you work on one variety at a time. – Preheat the oven to 350 degrees and line a baking sheet with parchment paper

Tiny Christmas Crinkles – With the two smaller pieces add 2 drops of red food coloring to one and 2 drops to the other. Roll and mix them in your hands until the color is incorporated. – Use a ¼ teaspoon to scoop the dough and roll it into little balls. – Place powdered sugar into a small bowl or on a plate and roll your dough balls into the sugar before placing about an inch apart on your baking sheet. – Bake in the oven for 8 minutes. Let rest on the pan for 1-2 minutes and then place into the powdered sugar for a second coating. Let cool.

Tiny Thumbprint Cookies – Scoop the dough with a ½ teaspoon measuring spoon and roll into a ball. Place 2 inches apart on your baking sheet. Bake 8 minutes. – Immediately after baking use the back end of a ¼ teaspoon to press an indent into the center of the cookie. – Fill the indents with jam. I like to place the jam in a baggie and snip the corner to make it easier and cleaner.

Mini Chocolate Chip Cookies – Take one large portion from the dough you sliced earlier and add in most of the mini chocolate chips. Roll in your hands to combine until evenly distributed. – Use a ¼ teaspoon to scoop the dough and place it one inch apart on the prepared baking sheet. top with 1-4 mini chocolate chips for a nicer appearance. – Bake in the oven for 8 minutes. Let cool 2-3 minutes before transferring to a plate or wire rack.

Mini Sprinkle Cookies – Incorporate most of the sprinkles into the dough by mixing them together.  -Then roll the dough out to be ¼ of an inch thick on a lightly floured surface. – Use the bottom of a frosting tip to cut out tiny circles. How well this works depends on your sprinkles of choice.  If it's too difficult you can just use a ¼ teaspoon to scoop and roll the dough. – Place an inch apart on your baking sheet and top with additional sprinkles.  -Bake 8 minutes and let cool 1-2 minutes.

Enjoy!