Christmas Cookies: One Dough – Five Kinds

0 Cream the sugar and butter together until well blended.
1 Beat in the egg and vanilla.
2 Mix the dry ingredients together.
3 Add the dry ingredients alternately with the milk starting and ending with the dry ingredients.
4 Beat until it becomes a soft dough.
5 Divide the dough into four equal parts.
6 Divide one of the parts into two parts. Add the melted chocolate, Kneading in until the dough and chocolate are completely blended.
7 Divide a second part into two parts. Add chopped pecans to one and chopped pecans and chopped candied cherries to the other. Knead in until well mixed.
8 Chill for about 30 minutes or until it is easy to work with.
For cutout cookies
28 Roll out the dough and cut into desired shapes.
30 Bake at 375℉ for 8 to 10 minutes.
For the pinwheels
11 Roll out both the chocolate and vanilla dough n rectangles keeping the vanilla a little bigger than the chocolate.
12 Place the chocolate rectangle on top of the vanilla one and roll up into a cylinder.
13 Wrap in waxed paper and refrigerate until it is chilled, or up to a week. You can also keep the dough frozen for up to three months.
For the other cookies
16 Take each of the flavored doughs and form into a cylinder.
17 Roll the cylinder in colored sugar, sprinkes, chopped nuts, or whatever you like.
18 Wrap in waxed paper and chill.
To Bake
21 If dough has been frozen let it sit for about 15 minutes to soften a little.
22 When you are ready to bake preheat the oven to 375F.
23 Lightly grease a cookie sheet.
24 Slice discs from the cylinder 1/8 to 1/4 inch thick.
25 Place on the cookie sheet.
26 Bake for 8 to 10 minutes.
27 Let cool.