I've been using this basic cookie dough since my children were little. The variations are endless. You can shape them, roll them or plop them on a cookie sheet by the tablespoon. Add spices, nuts or chocolate chips.

Here is the basic recipe and five possible variations. I usually divide the dough into quarters and make a different kind of cookie with each quarter. They make perfect gifts for teacher or hostess - if you don't eat them all yourself. Add a teaspoon of vanilla extract if you want plain sugar cookie dough without any variations.

BASIC COOKIE DOUGH

There are two ways to measure flour. The most common way is to scoop it from the canister or bag with a dry measure and then level it off. The second way is to fill the dry measure with a spoon - this method is taught in cooking schools and used in most magazines and books. It will give you slightly less flour. This recipe uses the first method.

2 cups unsalted butter (1 pound), room temperature

2 cups granulated sugar

4 large eggs

6 cups all-purpose flour (use the scoop and level method for measuring)

2 teaspoons baking powder

½ teaspoon baking soda

2 teaspoons kosher salt

Cream butter until softened, then beat in sugar until mixture is light and fluffy. Beat in eggs one at a time, scraping down the sides of the bowl until fully and incorporated.

Combine flour, baking powder, baking soda and salt in separate bowl. Slowly add dry ingredients to wet and beat until just incorporated.

Form mixture into a log and cut into four pieces. Wrap in plastic and refrigerate until needed. The dough can be used as is. Roll out and cut into shapes or leave in a log and slice into ¼-inch thick cookies.

CHOCOLATE COOKIES

¼ recipe basic cookie dough

2 tablespoons cocoa powder

½ cup chocolate chips/chunks

Preheat oven to 350 F.

Flatten dough, place in a bowl and sprinkle with cocoa powder. Fold or knead cocoa powder into dough so that it has a marbled look. Add chocolate chips.

Pinch off pieces of dough and roll into 1-inch balls. Place 2 inches apart on a parchment-lined baking sheet. Flatten slightly and bake for 10 to 12 minutes or until cookies are lightly browned around the edges. Transfer to a rack to cool.

THUMBPRINT COOKIES

¼ recipe basic bookie dough

½ cup thick jam or lemon curd

Preheat oven to 350 F.

Roll dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet. Use your finger to make the deepest possible indent in the middle of each cookie. Fill with about ½ teaspoon of thick jam, or leave empty if using lemon curd and fill after baking.

Bake for 10 to 12 minutes or until cookies are lightly browned around the edges. Transfer to a rack to cool.

PINWHEELS

¼ recipe basic cookie dough

1 tablespoon cocoa powder

Divide dough in half and place one half in a bowl. Sprinkle with cocoa powder and fold or knead cocoa powder into dough until well incorporated.

Roll out both the chocolate dough and plain dough on a lightly floured surface into long rectangles about 3 inches wide and ¼ inch thick. Lay the chocolate dough on top of the plain dough and roll up from the long side to make a long roll. Roll tightly in plastic or parchment paper and chill until firm.

Preheat oven to 350 F.

Slice roll about ¼ inch thick and place 2 inches apart on a parchment-lined baking sheet. Bake 10 to 12 minutes or until cookies are lightly browned around the edges.

Transfer to a rack to cool.

TOFFEE COOKIES

¼ recipe basic cookie dough

½ cup Skor bits

¼ cup chopped toasted pecans (optional)

Flatten dough, place in a bowl and sprinkle in Skor bits and pecans if using. Fold or knead together until incorporated. Form dough into a log, about 1 inch in diameter. Roll tightly in plastic or parchment paper and chill until firm.

Preheat oven to 350 F.

Slice roll about ¼ inch thick and place 2 inches apart on a parchment-lined baking sheet. Bake 10 to 12 minutes or until cookies are lightly browned around the edges.

Transfer to a rack to cool.

FRUITCAKE SQUARES

These are a good substitute for Christmas cake.

¼ recipe basic cookie dough

½ cup chopped apricots

½ cup chopped pitted prunes

½ cup raisins

½ cup dried cranberries

2 tablespoons chopped candied ginger

½ cup port

½ cup water

½ cup nuts of choice

2 large eggs

¾ cup packed brown sugar

1 teaspoon grated orange rind

½ teaspoon kosher salt

¼ teaspoon ground cinnamon

Pinch ground cloves

Pinch ground nutmeg

Preheat oven to 350 F.

Line an 8-inch square cake pan with parchment paper. Crumble 2/3 of the cookie dough into pan and pat into an even layer. Bake for 15 to 18 minutes or until dough is golden at the edges and just cooked through.

Place apricots, prunes, raisins, cranberries and ginger in a pot; add port and water and place over medium heat. Simmer for 6 minutes, stirring frequently, or until fruit is plump and soft and liquid has been absorbed. Set aside to cool. Add nuts.

Combine eggs, sugar, orange rind, salt, cinnamon, cloves and nutmeg in a bowl. Add to fruit mixture and stir together. Pour topping over pre-baked crust. Pinch remaining dough into little bits and sprinkle over fruit. Bake for 30 minutes or until topping is lightly browned and set. Cool and cut into squares. Makes about 30 squares.