Ingredients

• 2 ¼ cups Unbleached White All-Purpose Flour or Gluten Free 1-to-1 Baking Flour
• ½ tsp Kosher Salt
• ¼ tsp Baking Soda
• 1 cup Butter or Non-Dairy Alternative, room temperature
• ¾ cup Granulated Sugar
• ¼ cup Brown Sugar
• 1 tsp Vanilla Extract

• ¼ cup Holiday Sprinkles

• 1 tsp Rum Flavoring
• 1 tsp Orange Zest
• 3 Tbsp chopped Dried Cherries
• 3 Tbsp chopped dried Apricots
• 3 Tbsp chopped roasted and unsalted Pistachios
• 3 Tbsp chopped White Chocolate

• ½ tsp Peppermint Extract
• ¼ cup Cocoa Powder
• 12 oz Dark Chocolate Chips, melted
• 1 cup crushed Peppermint Candy Canes

• ¼ cup Pumpkin Puree
• 2 tsp Pumpkin Pie Spice
• ½ cup Chopped Pecans
• 2–4 Tbsp additional Flour

Instructions

1. In a medium bowl, combine flour, salt and baking soda; set aside. Combine butter, sugars and vanilla and mix until well combined and just fluffy, about 7 minutes. Add dry ingredients to butter mixture and mix until evenly combined, about 2 minutes.
2. Turn dough out onto an 11 x 17-inch piece of parchment or waxed paper. Shape into a solid 17-inch log, about 1 ½ inches in diameter and in any shape you choose. Wrap in parchment or waxed paper and chill at least 2 hours or up to 2 days.
3. To bake, preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. Slice the cookies ¼-inch thick. Space on the prepared baking sheet, about 2 inches apart. Bake until the centers are set and the edges are just beginning to color, 8–12 minutes. Let cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely before decorating and/or enjoying.

1. Mix sprinkles with flour mixture before adding to butter mixture. Proceed with the rest of the recipe as written.

1. Add rum flavoring and orange zest along with the sugar and butter. Toss the dried fruit, pistachios and white chocolate to the flour mixture. Proceed with the rest of the recipe as written.

1. Add peppermint extract with the vanilla extract. Mix the cocoa powder with the flour mixture. Proceed with the rest of the recipe as written. Once the cookies have fully cooled, dip in slightly warm melted chocolate, then sprinkle with crushed candy canes.

1. Add pumpkin puree along with the sugar and butter. Mix the spices and pecan pieces with the flour mixture. If necessary, add additional flour to achieve a solid and not wet dough. Proceed with the rest of the recipe as written.