SANTA SLICE-AND-BAKE COOKIES
Santa's iconic red coat, fluffy white trim and black belt cookies are sure to bring out joyful belly laughs.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- For the cookie dough: Whisk together the flour, baking powder and salt in a medium bowl.
- Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the bowl at least once, until light and fluffy, about 2 minutes. Add the vanilla and 1 egg and beat to combine. Add the dry ingredients and beat on low speed until incorporated. Scrape down the bowl and continue to beat for 30 seconds.
- Remove 1/3 cup of the dough to a small bowl. Add about 1/4 teaspoon black food coloring and stir to combine. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
- Add about 1/2 teaspoon red food coloring to the dough remaining in the bowl of the stand mixer. Mix on medium speed until combined, about 1 minute, scraping down the bowl at least once. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
- Place the red dough on a lightly floured clean work surface and roll it into a 7-inch log with a 2-inch diameter. Wrap with plastic wrap and place back in the refrigerator for 15 minutes.
- Place the black dough on a lightly floured clean work surface and roll or flatten it into a 7-by-2-inch rectangle, 1/4-inch thick. Wrap with plastic wrap and place on a baking sheet and refrigerate for 15 minutes.
- Whisk together the remaining egg with 1 tablespoon water in a small bowl for the egg wash.
- Remove both doughs from the refrigerator. Slice the red log in half lengthwise. Lightly brush the flat end of one half with egg wash. Place the black dough onto it to adhere. Lightly brush the flat end of the other red half with egg wash and place it on top of the black dough. (If the dough softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.) Wrap the log with plastic wrap and lightly roll it back and forth to round out the sides. Refrigerate the log for 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Trim about 1/4 inch from each end of the log to reveal an even and flat Santa. Cut the log into 24 equal slices that are about 1/4-inch thick. Make sure to clean the knife after each slice for a clean cut so the colors won't bleed on each other. (If the log softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.)
- Arrange 12 cookies evenly on each prepared baking sheet. Bake until the edges are lightly golden, rotating the baking sheet halfway through, 14 to 17 minutes. Let cool completely on the baking sheets.
- For the royal icing: Add the confectioners' sugar, meringue powder and 1 tablespoon water to the bowl of a stand mixer fitted with a whisk attachment. Beat on high for 1 minute, scraping down the sides as needed. If the icing is too thick, add 1 more teaspoon of water and beat until combined. Transfer to a small pastry bag fitted with a small round tip (size 4).
- Pipe a white collar on the top half of the cookie. Sprinkle it with white sprinkles. Pipe buttons on the red coat and the black belt. Pipe a square buckle in the middle of the black belt.
KITTENCAL'S SLICE N' BAKE REFRIGERATOR COOKIES
This is buttery tender dough that produces an excellent flavored and textured cookie --- servings is only estimated it will depend on how thick you slice the dough, I get about 12-15 cookies per roll if sliced just over a 1/4-inch thick, you may of coarse slice them thinner or thicker if desired and adjust baking time slightly --- plan ahead the dough needs to chill for about 4 or more hours or until very firm and may be frozen for up to 3 months.
Provided by Kittencalrecipezazz
Categories Dessert
Time 23m
Yield 24-30 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl cream the butter with sugar for about 3 minutes.
- Add in egg yolk and both extracts; beat until no sugar granules remain.
- Beat in vanilla pudding mix until combined.
- In a small bowl combine the flour with baking soda and salt; add to the creamed mixture and beat until combined (the mixture will be dry and slightly crumbly).
- Remove the dough to a surface and gently knead the dough until it comes together (this will take only a few seconds).
- Roll into one large log or two smaller logs.
- Wrap in plastic wrap and refrigerate until hard (about 4 or more hours).
- Set oven to 350 degrees F.
- Slice into slightly over 1/4-inch thickness (you may coat the slices in sugar if desired).
- Place onto a greased baking sheet/s.
- Bake for about 8 minutes or until light golden brown.
- Allow to sit and harden slightly in the pan before removing (the cookies will harden upon sitting in the pan).
Nutrition Facts : Calories 136.1, Fat 7.9, SaturatedFat 4.9, Cholesterol 28.2, Sodium 118.5, Carbohydrate 15.3, Fiber 0.2, Sugar 8.4, Protein 1.1
FRUIT AND NUT REFRIGERATOR COOKIES
This is a great looking cookie on a tray of mixed cookies. Good at christmas or for bazaars or church fellowships. Or just for cookie lovers everywhere. Don't know where the recipe came from. I've had it for years.
Provided by Dorel
Categories Dessert
Time 30m
Yield 96 cookies
Number Of Ingredients 11
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.
EASY REFRIGERATOR LEMON COOKIES
This is my adopted recipe as of Feb 2005. I made these today and found very good. A very delicate cookie. I didn't leave enough room between the cookies in the first batch and they ran into each other when baking. They still taste good. The original poster describes below where she got the recipe. The Lemon Lovers Cookbook The Chicago Sun-Times Peg Bailey has a passion for lemons. Having lived all over the world, Bailey is able to cull the best national dishes from places such as Greece, Malta, England, and her home in Virginia for The Lemon Lovers Cookbook. The recipes are never overly complicated, and most are ideal for weekday cooking. Exotic fare such as Aegean shrimp and caviar mousse exist peacefully with all-American staples such as carrot cake and lemon bars. Easy Refrigerator Lemon Cookies These cookies are great in the summer with a bowl of fresh fruit. Plan ahead, though, as you have to leave the dough in the refrigerator for several hours before baking.
Provided by Dorel
Categories Dessert
Time 55m
Yield 60 cookies
Number Of Ingredients 6
Steps:
- Process the lemon zest and sugar in a food processor until the zest is as fine as the sugar.
- Add the butter.
- Process until fluffy.
- Scrape down the bowl.
- Add the flour, baking soda and salt. Process briefly until mixed.
- Form dough into two 1-1/2-inch-round logs and wrap each in wax paper.
- Refrigerate until firm.
- Preheat the oven to 350°.
- Slice each log into 1/4-inch thick cookies and place on an ungreased baking sheet. Bake for 8 to 10 minutes, until golden around the edges.
- Do not overbake.
Nutrition Facts : Calories 59.3, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 42.1, Carbohydrate 7.5, Fiber 0.1, Sugar 3.4, Protein 0.5
REFRIGERATOR COOKIES
I found this recipe on a website for diabetics, but don't tell anyone and they'll love it when they try it. It is my favorite cookie recipe with sugar or without. At first the nutritionals seemed way off but discovered there were some errors in the quantities. I'm correcting those so the nutritional info should be correct.
Provided by Mysterygirl
Categories Dessert
Time 15m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 9
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.
More about "slice cookies refrigerator cookies food"
16 ICEBOX COOKIE RECIPES FOR FRESH SLICE-AND-BAKE TREATS …
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Occupation Associate Food Editor, BHGPublished 2020-09-16Estimated Reading Time 5 mins
- Cookies and Cream Cookies. Reinvent your favorite dunkable sandwich cookies into an addictive dessert with this easy refrigerator cookie recipe.
- Almond Icebox Rounds. These almond-infused icebox cookies have cream cheese in the dough for an extra indulgent bite. Try toasting the almonds in a 350°F oven for 5 to 10 minutes before rolling your log in them to really amp up the nutty flavor.
- Chocolate Icebox Cookies with Dulce de Leche. Our favorite chocolate icebox cookies get a hint of spice with the addition of cayenne and cinnamon in the dough.
- Pistachio-Cranberry Icebox Cookies. Jeweled with dried cranberries and a hint of orange zest, these icebox cookies get a salty crunch from pistachio nuts.
- Cashew Icebox Cookies. Honey-roasted cashews give these icebox cookies just the right amount of salty-sweet flavor. The pretty finish is simply a drizzle of melted butterscotch-flavor pieces combined with a bit of shortening (which helps it harden to the cookie.
- Candied Ginger and Orange Icebox Cookies. Sugar and spice definitely come into play in this icebox cookie recipe. Chopped crystallized ginger (try making your own!)
- Peanut Butter and Mocha Checkerboards. Have your coffee and eat it too with these checkerboard slice-and-bake cookies. To get these icebox cookies ready for baking quicker, go ahead and pop the dough in the freezer before getting them layered so their distinctive design so the colors don't blend together.
- Pistachio-Vanilla Bean Cookies. These icebox cookies are a well-loved Test Kitchen recipe you'll want to make every Christmas. A dip in some melted white chocolate will make these refrigerator cookies look extra special at your cookie exchange.
- Cinnamon Roll Cookies. No yeast required for these cinnamon rolls! Here we've sprinkled a large cookie dough rectangle with a cinnamon-sugar mix before rolling and chilling.
- Meyer Lemon-Rosemary Slices. It's a good thing this icebox cookie recipe makes a lot (80 cookies, to be exact), because these are a poppable treat you won't be able to stop eating.
25 SLICE 'N BAKE REFRIGERATOR COOKIES: {RECIPES} - TIPNUT.COM
From tipnut.com
- Pinwheel: Chill the logs until firm enough, about 3 hours, or freeze for up to three months. [Fine Cooking].
- Brown Sugar Icebox: Can be frozen for up to 3 months (unfrosted); thaw and drizzle with melted chocolate. [Better Homes And Gardens].
- Cardamom Butter: Cardamom adds a special touch to the spice blend in these. They can be made two ways, rolled out and cut in shapes or sliced and popped in the oven.
- Peppermint Swirl: The dough for these lovely pink and white swirl treats will keep up to one week stored in the refrigerator. [Pillsbury].
- Cherry Almond: Ideal for the holidays. Can be kept chilled for up to 2 weeks. Or double-wrap them and freeze up to 1 month. [Betty Crocker].
- WWII Caramel: Easy and store quite well until needed, uses brown sugar instead of precious rationed granulated. They were also straightforward and not too sweet.
- Checkerboard: Yields about 8 dozen. This sort is a good choice for a holiday gift. The formed logs can be wrapped tightly, frozen for up to a month. [Baking Obsession].
- Coconut Apricot: Wrap in plastic, chill until firm (at least 1 hour) or up to 1 week. [Chatelaine].
- Lemon: Freeze for up to one month then just thaw for fresh-baked treats anytime. [Country Living].
- Penguin: So creative! Some clever rolling and food coloring is used to make these cute characters. [Diamonds for Dessert].
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