• Prep Your Tools: Preheat your oven to 275°F (135°C). Line the pan with parchment paper for easy release.
• Mix the Dough: In a large mixing bowl, cream together the butter, sugar, and vanilla bean until light and fluffy. Gradually add the sifted flour and mix until a soft, cohesive dough forms.
  1 lb butter, 1 cup granulated sugar, 1 vanilla bean pod, 4 ½ cups unbleached AP flour
• Add Your Festive Inclusion: Choose one festive ingredient from the list. Add the dried cranberries (218 g), freeze dried raspberries (40 g), or crushed peppermint (114 g) to the dough. Mix until just combined, and avoid overmixing.
  1 ½ cup Dried Cranberries, 1 ½ cup Freeze Dried Raspberries, ⅔ cup Crushed Peppermint
• Shape Your Cookies: Roll the dough to ¼ to ½ inch thickness and cut with a cookie cutter. Or roll the dough in parchment to form a log and refrigerate for 30 minutes. This recipe makes two long logs or four shorter logs. You can freeze the logs for later use.

Cut and Bake

• For cut out cookies: Roll out the dough on a lightly floured surface or on parchment and cut into shapes. Place them on a parchment lined baking sheet.
• For slice and bake cookies: Cut the chilled log into ¼ to ½ inch thick rounds and place on a parchment lined baking sheet.
• Bake to Perfection: Bake prepared cookie for about 50 minutes. They should show a hint of golden color at the bottom edge while the tops and sides remain pale.
• Cool and Decorate: Let the cookies cool completely on the pan before decorating. Try these festive ideas:
• Dried Cranberries Cookie, criss-cross drizzle with Callebaut Ruby Chocolate. Allow to dry.
• Freeze Dried Raspberries Cookies – dip a ⅓ edge in white chocolate and crush freeze dried raspberries onto wet white chocolate. Allow to dry.
• Crushed Peppermint Cookies – drizzle with milk or dark chocolate and sprinkle with crushed peppermint. Allow to dry.