Lightened-Up Holiday Cookie Dough

from the kitchen of Jackie

This versatile recipe is the base for several other cookies and bars. You can also use it to bake a batch of fun cutout cookies that could be used as name cards for your holiday table! Taste of Home Test Kitchen

120 ServingsPrep: 15 min. + chilling Bake: 10 min./batch

Ingredients

1 cup butter, softened
1-1/2 cups sugar
1-1/2 cups packed brown sugar
3 eggs
1/3 cup canola oil
1-1/2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda

Directions
In a large bowl, cream butter and sugars until light and fluffy.
Beat in the eggs, oil and vanilla. Combine the flour, salt and
baking soda; gradually add to creamed mixture and mix well.
Divide dough into four 1-1/4-cup portions. Shape each into a disk;wrap individually in plastic wrap. Refrigerate for 1 hour or until easy to handle, or freeze for up to 3 months. Yield: 4 portions (1-1/4 cups each).
• To use refrigerated cookie dough: Divide each portion into two balls; roll each ball directly on an ungreased baking sheet to  1/4-in. thickness. Cut with a floured 3-in. cookie cutter, leaving  at least 1 in. between cookies. Remove excess dough and reroll  scraps if desired.
 Bake at 350° for 6-7 minutes or until bottoms are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Decorate as desired.

Or, bake according to individual directions for Drizzled Cherry Cookie Cups, Chocolate Swirled Bars and Wreath Cookies
To use frozen cookie dough: Thaw in the refrigerator overnight. Bake according to recipe directions. Yield: 10 dozen cutout cookies.

Nutrition Facts: 1 cookie equals 56 calories, 2 g fat (1 g saturated fat), 9 mg cholesterol, 39 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.