• Line a tray with parchment paper or a silicone mat.

Base dough and Danish cookies (butter cookies)

• In a large bowl add the margarine, sugar and beat until creamy (it should take on a whitish color and a very smooth texture).
• Add the flour, cornstarch and beat again until integrated. Add the coconut milk, vanilla, and salt. Beat again until all the ingredients are incorporated.
• Divide the mixture into 5 equal parts.
• Take one of the 5 parts and transfer it to a piping bag with star nozzle.
• In the previously prepared tray, form small zigzags, circles, rosettes, stars or the shape you prefer (you can get some inspiration from the recipe video above).
• Take to the refrigerator while you prepare the next cookies.

Linzer Cookies

• Take another of the 5 parts of the base dough and add the almond flour and all-purpose flour. Mix very well.
• Pop the dough in the freezer for 15 minutes.
• Remove from the freezer and roll out with a rolling pin (sprinkle a little flour on top of the dough so it doesn't stick to your rolling pin).
• With a cookie cutter or the mouth of a glass (approx. 6 cm diameter), cut 6 circles of dough and on 3 of them, make another cut in the center with a small lid/cookie cutter, to give it the shape of a “donut”. Transfer to the tray with danish cookies (you don't need to leave much space between them).
• Take to the refrigerator while you prepare the next cookies.
• You can repeat the same process with the rest of the dough or reserve to make vanilla and chocolate cookies.

Chocolate cookies

• Take another of the 5 parts of the base dough and add the cocoa powder, powdered sugar and all-purpose flour. Mix very well.
• Pop the dough in the freezer for 15 minutes.
• Preheat the oven to 350°F (175°C).
• Remove from the freezer and roll out with a rolling pin (sprinkle a little flour on top of the dough so it doesn't stick to your rolling pin).
• With a cookie cutter or he mouth of a glass (approx. 6 cm in diameter), cut 6 circles of dough. Transfer to the tray with the Linzer cookies (you don't need to leave much space between them).
• You can repeat the same process with the rest of the dough or reserve to make vanilla and chocolate cookies.
• Bake the first batch of cookies (danish, linzer and chocolate) for 15 minutes.

Vanilla and chocolate cookies

• Take the leftover linzer cookie dough and the leftover chocolate cookie dough. Spread both doughs and cut 3 squares from each of them (approximately 7 cm). Stack the squares alternating vanilla and chocolate. Press lightly and freeze for 10 minutes.
• Remove from the freezer and slice into 6 equal parts.
• Transfer to a tray with parchment paper.
• Take to the refrigerator while you prepare the next cookies.

Snowball cookies

• Take another of the 5 parts of the base dough and add the pecans, all-purpose flour and cinnamon powder. Mix very well.
• Pop the dough in the freezer for 15 minutes.
• Remove from the freezer and form 10 same size balls. Transfer to the tray with the vanilla and chocolate cookies.
• Take to the refrigerator while you prepare the next cookies.

Cranberry cookies

• Take the last of the 5 parts of the base dough and add the all-purpose flour, almond flour, powdered sugar, dried cranberries, orange zest and ground cinnamon.
• You can roll out the dough and cut circles or shape it into a log, pop it in the freezer for 10 minutes, and then cut it into same size slices (approximately 9 slices).
• Transfer to the tray and bake this second round of cookies (vanilla and chocolate cookies, snowball cookies and cranberry cookies) for 20-23 minutes.