Refrigerator Cookies Food

REFRIGERATOR COOKIES

Steps:

• Cream butter, egg and vanilla until mixed and fluffy.
• Beat in dry ingredients gradually mixing well after each addition.
• Mix in dates, coconut and 1/2 cup of the nuts.
• Form dough into two 1-1/2 inch logs.
• roll logs into remaining nuts (1/4 cup each).
• Wrap in waxed paper and chill (or freeze) until firm enough to slice.
• Preheat oven to 350°.
• Slice cookies 1/4-inch thick and place on a nonstick cookie sheet.
• bake 10-12 minutes until light golden brown.
• cool on wire racks.
• 2 cookies = 1 fat, 1/2 fruit, 1/4 bread, 95 calories.

CHOCOLATE REFRIGERATOR COOKIES

Steps:

• Melt over hot water the chocolate.
• Sift the flour, baking powder and salt together and set aside.
• Combine the shortening and vanilla and beat till creamy.
• Beat the sugar in gradually and then beat in the the 2 eggs one at a time.
• Add the flour mixture, melted chocolate and nuts, if using, and mix well.
• Shape on waxed paper in three 10" rolls. Roll up. Chill several hours or overnight.
• Preheat oven to 375°F
• Unroll. Cut in 1/8" slices. Place on ungreased cookie sheet.
• Bake at 375 F for 6-8 minutes.

REFRIGERATOR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Gradually add flour and mix well. Fold in the cherries and pecans. Shape dough into two 8-in. x 2-in. rolls; wrap in waxed paper and freeze. , To use frozen dough: Unwrap and let stand at room temperature for about 10 minutes. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.

TOP SECRET CHOCOLATE COOKIES

Steps:

• In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
• Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
• Preheat oven to 350 degrees F.
• Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
• Remove to a wire rack to cool.

FRUIT AND NUT REFRIGERATOR COOKIES

Steps:

• Combine flour, baking powder, baking soda and salt; set aside.
• Cream shortening, butter or margarine and sugar until creamy. Add eggs and vanilla and mix thoroughly, I use my electric mixture usually on high power to really whip it up good.
• Stir flour mixture into creamed mixture.
• Mix well.
• Add fruit and nuts.
• Chill for at least 1/2 hour for easier handling.
• Shape dough into smooth rolls about 1 1/2 inches in diameter.
• Wrap in waxed paper or clear wrap and chill overnight or until firm.
• Slice with sharp knife in 1/4 inch slices.
• Place on ungreased cookie sheet.
• Bake at 375°F for 8-10 minutes or until golden.

WALNUT REFRIGERATOR COOKIES

Steps:

• In a large mixing bowl, combine flour, both sugars, salt and baking soda.
• Add butter, egg and vanilla. Beat with an electric mixer until blended.
• Stir in walnuts.
• Roll dough into three 5-inch long rolls; wrap each in wax paper or plastic wrap. Refrigerate for 2 hours or until firm enough to slice.
• When dough has finished chilling, preheat oven to 350°F and grease a baking sheet.
• Slice dough, one roll at a time, crosswise into 1/4-inch thick slices. Place slices 1 inch apart on baking sheet.
• Bake 8 to 10 minutes or until lightly browned. Cool on wire rack.

BUTTERSCOTCH REFRIGERATOR COOKIES

Steps:

• Sift flour, salt, cinnamon, and soda together.
• Cream shortening and butter; gradually add sugar; beat til light. Add eggs, water, and vanilla; mix well.
• Combine dry ingredients and creamed mixture. Add nuts.
• Shape dough into rolls 2 inches in diameter. Wrap tightly in waxed paper. Chill thoroughly -- overnight for best results.
• May be frozen at this point.
• (Or pack in frozen fruit juice cans and chill thoroughly. Detach bottom of can; push dough out to slice).
• Bake 1 1/2 inch apart on ungreased baking sheet in hot oven (400 degrees) 10 to 12 minutes.
• Cool on racks.

OATMEAL REFRIGERATOR COOKIES

Steps:

• Sift together flour, soda, and salt.
• Cream shortening; add sugars gradually; beat until light; add eggs and vanilla.
• Blend together dry ingredients and shortening mixture.
• Add oats.
• Sharpe dought into rolls 2 inches in diameter. Wrap tightly in waxed paper and chill thoroughly.
• May be frozen at this point.
• Cut into 1/8 inch slices; bake 1 1/2 inch apart on ungreased baking sheet in hot oven (400 degrees) 6-8 minutes.
• Cool on racks.

NEAPOLITAN COOKIES I

Steps:

• In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Divide dough equally into three small bowls. Add almond extract and red food coloring to one portion; stir until thoroughly mixed. Mix chocolate into second bowl, and walnuts into the third bowl.
• Line a 9x5 inch loaf pan with waxed paper, and spread almond dough evenly in the bottom of the pan. Spread the walnut dough evenly over the almond layer, and top with chocolate dough layer. Cover layered dough with waxed paper, and place in the refrigerator until firm, about 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Turn out chilled dough by inverting pan; peel off waxed paper. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4 inch slices. Place slices on cookie sheet one inch apart.
• Bake 10 to 12 minutes in the preheated oven, until light brown. Remove to wire racks to cool.

CHOCOLATE CHIP REFRIGERATOR COOKIES

Steps:

• in a medium bowl, thoroughly stir together the flour, baking powder, and salt, set aside.
• In large bowl, with electric mixer on medium speed, beat together butter, oil, brown sugar, and sugar till fluffy and well blended. add the egg and vanilla and beat until evenly incorporated.
• Beat or stir in the flour mixture, then the chocolate morsels and walnuts or pecans, is using, until evenly incorporated.
• Spoon half the dough onto a sheet of wax paper, forming a rough log, about 7" long. Repeat with second dough portion.
• Smooth the wax paper around the dough to help form the logs.
• Refrigerate the dough for 30-40 minutes, or until firmed up and easier to handle.Reshape the logs, smoothing them further. roll the logs up in sheets of plastic wrap, twisting the ends to keep wrap from unrolling.
• Freeze the logs until completely frozen, at least 3 hours.
• Bake immediately or transfer to an airtight plastic bag and freeze for up to 2 months.
• Preheat oven to 375*.
• Grease several baking sheets or coat with nonstick spray.
• Carefully peel the plastic wrap from a dough log. Using a large sharp knife, cut crosswise into generous 1/4" thick slices; due to the morsels, the dough won't cut neatly. so it may be necessary to pat and smooth the slices back into shape.
• Using a spatula, carefully transfer slices to baking sheets, spacing about 2" apart. If desired, repeat with second log -- or save to bake another time.
• Bake in upper third of oven for 7-10 minutes or just slightly darker around the edges. Reverse sheet from front to back halfway through baking.
• Transfer sheet to wire rack until cookies firm up -- 1-2 min.Using a spatula, transfer cookies to wire rack.
• Let stand until completely cooled.
• May store in refrigerator up to 1 week.or freeze 1 1/2-2 months.

MANGO FUDGE REFRIGERATOR RIBBON COOKIES

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, milk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually add to creamed mixture. , Divide dough in half. Mix melted chocolate into 1 half; stir in miniature chips. Mix mango, pistachios and orange zest into remaining half dough., Line an 8x4-in. loaf pan with plastic wrap, letting ends extend over sides. Press half the chocolate dough onto bottom of pan; top with half the mango dough. Repeat layers., Lifting with plastic, remove dough from pan; fold plastic over dough to wrap completely. Refrigerate dough in pan until firm, 2 hours or overnight., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in.-thick slices; cut each slice crosswise into thirds. Place 2 in. apart on ungreased baking sheets., Bake until edges are lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.

LEMON ICEBOX COOKIES

Steps:

• In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.