Autumn Striped Refrigerator Cookies Recipes

AUTUMN STRIPED REFRIGERATOR COOKIES

Steps:

• Line 8x4-inch loaf pan with waxed paper, extending paper up over sides of pan. In large bowl, combine sugar and butter; beat until light and fluffy. Add vanilla and egg; blend well. Add flour and baking powder; mix well.
• Place 1 cup of dough in medium bowl. Add orange peel and both food colors; stir to mix slightly. On work surface, knead dough until color is uniform. Shape dough into 7x3 1/2-inch rectangle; place in waxed paper-lined pan. Press in gently.
• Press half of remaining dough into 7x3 1/2-inch rectangle; place over orange dough in pan. Press gently to edge of pan. Stir chocolate into remaining dough; knead on work surface until color is uniform. Shape dough into 7x3 1/2-inch rectangle; place over vanilla dough in pan. Press gently to edge of pan. Cover with waxed paper; refrigerate 3 hours or until firm.
• Heat oven to 375°F. Using waxed paper lining, lift dough from pan. Cut dough lengthwise in half. Cut crosswise into 1/4-inch-thick slices. Place 2 inches apart on ungreased cookie sheets.
• Bake at 375°F. for 7 to 10 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheets.

STRIPED ICEBOX COOKIES

Steps:

• Cream butter and sugar until light and fluffy. Beat in egg. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture., Divide into thirds. Add cherries and food coloring to one portion, chocolate to another portion and nonpareils to remaining portion., Line a 9x5-in. loaf pan with waxed paper. Spread cherry dough over bottom. Cover with chocolate dough, then remaining dough. Refrigerate, covered, until firm, about 2 hours., Preheat oven to 375°. Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. For easier handling, freeze until firm, 10-15 minutes. Bake 1 in. apart on lightly greased baking sheets until edges begin to brown, 10-12 minutes. Remove to wire racks to cool.

CHOCOLATE SHORTBREAD COOKIES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Mix flour and cocoa powder together in a bowl.
• Beat butter in a large mixing bowl with an electric mixer until creamy. Add sugar and vanilla extract; mix well. Mix in flour mixture gradually, 1/2 cup at a time, until incorporated; dough will resemble damp sand.
• Press dough firmly into a 9x13-inch baking pan. Cut into 1x2-inch rectangles. Prick each rectangle a few times lightly with a fork.
• Bake in the preheated oven until top looks dry and edges start to pull away from the sides of the pan, 20 to 25 minutes. Let cool before lifting out of the pan.

STRIPED ICEBOX COOKIES

Steps:

• Make filling: Process cherries, jam, and sugar in a food processor until coarsely pureed. Transfer to a small saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat, and stir in almond extract. Let cool completely.
• Make dough: Whisk together flour, cornmeal, baking powder, and salt in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 4 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.
• Transfer dough to a work surface. Divide into four equal pieces. Roll one piece of dough between two sheets of parchment paper to a 3 1/2 by 9-inch rectangle about 1/4 inch thick. Repeat with the remaining dough pieces. Transfer with parchment to a baking sheet, and freeze 30 minutes.
• Assemble cookies: Remove top pieces of parchment. Spread one third of the filling evenly over one rectangle. Top with another rectangle; remove parchment. Repeat with remaining filling and rectangles, leaving the top rectangle un-coated. Wrap in plastic, and freeze 1 hour.
• Preheat oven to 350°F. Trim dough to a 3 1/4 by 8 1/2-inch brick. Cut into 1/4-inch-thick slices. Space 2 1/2 inches apart on baking sheets lined with nonstick baking mats (such as Silpats). Bake cookies, rotating sheets halfway through, until edges are pale golden brown, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 2 weeks.