Kittencals Slice N Bake Refrigerator Cookies Recipes

KITTENCAL'S SLICE N' BAKE REFRIGERATOR COOKIES

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).

SLICE 'N' BAKE RICE KRISPIES COOKIES

Steps:

• Mix all ingredients well, stirring in Rice Krispies last.
• Shape into long, thin rolls, double wrap in plastic wrap, and freeze.
• To bake, slice very thin while frozen, place on ungreased cookie sheet.
• Bake at 375 degrees F for 8 to 10 minutes until lightly browned.
• Keep the dough frozen and slice off the amount needed.

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.

KITTENCAL'S BUTTERY CUT-OUT SUGAR COOKIES W/ ICING THAT HARDENS

Steps:

• For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
• In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
• Cover bowl with plastic wrap and chill for 2 hours.
• Set oven to 400°F.
• Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
• On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
• Cut into desired shapes using cookie cutters.
• Place cookies 2-inches apart on cookie sheet.
• Bake 4-6 minutes.
• Remove cookies to wire racks to cool completely before icing.
• For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
• Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
• Divide into as many separate bowls as you wish for different colours.
• Add in food colouring until desired intensity is achieved.
• Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
• Allow to set on waxed paper.

SLICE & BAKE CHOCOLATE CHIP COOKIES

Steps:

• Cream together the butter and sugars.
• Beat in vanilla and eggs.
• Stir in dry ingredients.
• Add chocolate chips.
• Divide into four balls.
• Roll each into an 8 to 10 inch roll.
• Wrap in waxed paper, then put in a freezer bags.
• Freeze.
• When needed pull out of the freezer, slice and bake at 350 degrees for 10 minutes.

COCONUT OATMEAL REFRIGERATOR COOKIES

Steps:

• Cream shortening, add sugar and eggs.
• Blend in flour, soda, and salt.
• Mix in oats, pecans, and coconut.
• Shape into three logs about 2 inches in diameter.
• Wrap in wax paper and refrigerate for 24 hours.
• Preheat oven to 375 degrees.
• Slice dough into 1/4 to 1/8 inch thickness and back for 10 minutes.