Only imagination limits ways to use simple vanilla dough

Makes: 5 dozen / Preparation time: 15 minutes / Total time: 15 minutes. Makes enough to make about 5 dozen cookies, depending on the size and shape.

Adapted from Martha Stewart Living magazine, December 2010 issue. Tested by Susan M. Selasky for the Free Press Test Kitchen.

3 cups all-purpose flour or unbleached all-purpose flour

3/4 teaspoon baking powder (omit if making thumbprints, ball cookies or spritz cookies)

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup sugar

1 large egg

2 teaspoons pure vanilla extract

In a large bowl, whisk together the flour, baking powder and salt. Place the butter and sugar in a mixing bowl and beat on medium-high speed for at least 3 minutes or until pale and fluffy. Beat in the egg, mixing well after it’s added, and then add the vanilla. Reduce speed to low. Add flour mixture, and beat until combined.

If not using dough right away, wrap well in plastic wrap and refrigerate overnight. You can freeze the dough: Wrap well in plastic wrap and place in a sealable bag. It will keep 1 month.

Chocolate variation: Replace 1/3 cup of the flour with 1/3 cup unsweetened Dutch-process cocoa powder.

Spice variation: Add 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice and 1/4 teaspoon freshly ground pepper when you add the flour mixture.

Citrus variation: Replace the vanilla extract with 1 teaspoon finely grated citrus zest (lemon, lime or orange) and 1 tablespoon fresh citrus juice.

Analysis per 1 vanilla cookie based on 5 dozen: 65 calories (45 percent from fat), 3 grams fat (2 grams sat. fat), 8 grams carbohydrates, 1 gram protein, 28 mg sodium, 12 mg cholesterol, 0 grams fiber.

Perhaps you’re short on time and you need dozens of cookies for a cookie exchange or to give as gifts. If you’re a smart cookie, you’ll consider making one basic dough that has many uses.

This basic recipe for vanilla dough is adapted from the December issue of Martha Stewart Living. One batch is enough to make about 5 dozen cookies. Or divide the dough in half and make several varieties from just the one batch.

Here are variations to try.

• Apricot Pistachio Thumbprints: You will need 1 batch of vanilla dough, ¾ cup finely chopped or ground pistachios or walnuts and about ½ cup apricot jam. Roll the dough into 1-inch balls and roll them into the chopped nuts to coat. Place the balls 1 inch apart on parchment-lined baking sheets. Press a well in the center of each one and refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes, remove from the oven and press in the well again using the handle of a wooden spoon. Return to oven and bake 7 to 9 minutes more. Remove from oven, cool completely and spoon jam into the thumbprints.

• Chocolate, Walnut and Cranberry Coins: Using one batch of vanilla or spice dough, add ½ cup chopped semisweet chocolate, ½ cup toasted walnuts and ½ cup coarsely chopped dried cranberries or cherries after the flour mixture. Have ready an additional 1 cup or more of toasted ground walnuts for rolling. Divide the dough into two pieces and shape each into a 10-inch log. Coat in ground walnuts or sugar. Wrap in parchment or plastic wrap and refrigerate until very firm, about 2 hours.

Slice dough crosswise into ½-inch to ¼-inch thick slices and place on a parchment-lined baking sheet. Bake at 350 degrees until firm, about 12 to 14 minutes.

• Spritz with Lemon Glaze: Using any of the dough variations, press out cookies into desired shapes. You can tint the vanilla or citrus dough with a bit of the chocolate dough. After pressing out the cookies onto baking sheets, bake at 350 degrees or until firm, about 12 to 14 minutes. Remove and cool completely. For the glaze, mix together 2 cups of confectioners’ sugar, 3-4 tablespoons low-fat milk, 1 teaspoon vanilla extract, 1-2 teaspoons fresh lemon juice or to taste and 1 teaspoon lemon zest. Dip the cooled cookies in the glaze.

• Sparkle Tree Cut-Outs: Shape any dough variation into 2 disks and refrigerate until firm. Roll out to about ½-inch thickness and cut out desired shapes. Bake at 350 degrees for 10-12 minutes. Decorate as desired with icing, sugars, glaze or chocolate.