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Lightly grease 1–2 baking sheets. Cut the dough roll into about 18 thin slices and place them well apart on the baking sheets.
    7 Bake for about 20 minutes until the vanilla dough is a very pale golden color.
    8 Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack and let cool completely.
Cook’s know-how
If the doughs become too soft and difficult to roll out, put each piece of dough between sheets of parchment paper before rolling.
    Fridge cookies

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    Makes 50
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    Ingredients
    1 3 / 4 cups all-purpose flour
    1 tsp baking powder
    9 tbsp butter, plus extra for greasing
    2 / 3 cup granulated sugar
    2 / 3 cup walnuts, finely chopped
    1 large egg, beaten
    1 tsp vanilla extract
    Method
    1 Sift the flour and baking powder into a bowl. Rub in the butter with your fingertips until the mixture resembles bread crumbs. Mix in the sugar and walnuts. Add the beaten egg and vanilla extract and stir to form a smooth dough.
    2 Shape the dough into a cylinder about 2in (5cm) in diameter. Wrap in foil, roll to give smooth sides, and refrigerate for about 8 hours.
    3 Preheat the oven to 375°F (190°C). Lightly butter several baking sheets. Cut the cylinder into thin slices and place the cookies on the baking sheets. Bake for 10–12 minutes until golden.
    Pecan & chocolate chip cookies
    Everyone loves cookies. And no one will be able to resist this deliciously gooey combination of pecans and chocolate. The cookies keep well in a container for a couple of days.

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    Makes 24
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    Ingredients
    7 tbsp butter, at room temperature
    1 / 4 cup granulated sugar
    1 1 / 4 cups self-rising flour, plus extra for dusting
    1 / 2 tsp vanilla extract
    1 / 4 cup milk chocolate chips
    1 / 3 cup pecans, chopped
    Method
    1 Preheat the oven to 350˚F (180˚C). Put the butter and sugar into a bowl and mix together with a wooden spoon until light and fluffy. Stir in the flour, then add the vanilla extract, chocolate chips, and pecans and mix to a soft dough.
    2 Knead the dough lightly on a floured work surface, then divide into 24 balls. Flatten the balls with the palm of your hand and arrange on two baking sheets lined with parchment paper. Space them out so they have room to spread.
    3 Bake for 20–25 minutes or until lightly golden. Transfer to a wire rack to cool.
      
    Gingerbread Christmas cookies

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    Makes 24
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    Special equipment 3 1 / 2 in (8cm) festive-shaped cookie cutters
    Ingredients
    1 / 3 cup blackstrap molasses
    1 / 4 cup dark brown sugar
    4 tbsp butter, softened
    3 / 4 teaspoon baking soda
    1 / 4 teaspoon ground allspice
    1 / 4 teaspoon ground cinnamon
    1 / 4 teaspoon ground cloves
    1 / 4 teaspoon ground ginger
    1 large egg
    about 2 2 / 3 cups all-purpose flour
    ornamental icing
    Method
    1 In large bowl, combine the blackstrap molasses, brown sugar, butter, baking soda, allspice, cinnamon, cloves, ginger, egg, and 1 cup of the flour. With an electric mixer, beat the ingredients for 2 minutes, frequently scraping the bowl with a rubber spatula. With a wooden spoon, stir in enough of the remaining flour to make a stiff dough. Shape the dough into ball; wrap. Use the dough immediately or refrigerate to use within 2 days.
    2 Preheat oven to 350°F (180°C). On a lightly floured surface, with a floured rolling pin, roll out half of the dough 1 / 8 in (3mm) thick.
    3 Cut out as many cookies as possible. With a spatula, place the cookies about 1 / 2 in (1cm) apart on a large baking sheet.
    4 Bake the cookies for 12 minutes or until the edges are firm. With a spatula, immediately loosen the cookies from the pan and transfer to wire racks to cool. Repeat with remaining dough and trimmings.
    5 If not decorating the cookies immediately, wrap in freezer paper or foil, seal, label, and freeze. Before decorating, unwrap the frozen cookies and thaw for 1 hour.
    6 Prepare the ornamental icing: spoon the icing into a piping bag with a small writing tube, or use a paper piping bag with the tip cut