Refrigerator Cookies I Recipes
REFRIGERATOR COOKIES
"During the holidays, I usually keep at least two rolls of this cookie dough in my freezer in case I need something special in a hurry," writes Dottie Gray of Bartlett, Tennessee.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 7 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 103 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 47mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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.
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- Cream together the butter and sugar with an electric mixer until the mixture is smooth and well-combined, but not fluffy, about 3 minutes. Add flour and salt to the butter and sugar mixture and mix until just combined.
- Transfer the dough onto a piece of plastic wrap and roll into a 2 1/2 inch diameter log. Tightly twist each end of the plastic wrap to ensure that the dough is tightly enclosed and airtight. Place in the refrigerator to chill at least 30 minutes.
- Preheat the oven to 375ºF. Place parchment paper onto a baking sheet. Slice the shortbread cookie dough into 1/3-inch slices and place onto the prepared baking sheet. Bake until the edges have turned lightly golden brown, about 12 to 15 minutes. Remove from the oven and allow to cool completely.
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- In large bowl, beat granulated sugar, brown sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended, scraping bowl occasionally. On low speed, beat in flour, baking powder and salt until well combined, scraping bowl occasionally. Stir in nuts.
- Divide dough into 3 equal parts; shape each into roll 1 1/2 inches in diameter. Wrap each roll in plastic wrap; refrigerate until firm, about 2 hours.
- Heat oven to 425°F. Cut dough into 1/4-inch slices; place 1 inch apart on ungreased cookie sheets.
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- Sift flour, baking powder, baking soda and salt. Cream shortening, add sugars gradually and continue to beat until light. add well beaten eggs and vanilla. Combine the dry ingredients and creamed mixture, blend well. Add the chopped cherries.
- Shape into 4 rolls and wrap each in wax paper. Chill in the refrigerator, at least overnight. (The dough can also be frozen and taken out as needed.
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- In a large bowl, cream vegetable shortening, butter, sugar, and brown sugar until light and fluffy; stir in eggs and vanilla extract. Add flour, salt, and baking soda; stir until well blended.
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- In a large bowl, mix together the butter, white sugar, and brown sugar. Add in the eggs and vanilla and mix until well combined.
- In a separate bowl, sift together the flour, baking soda, cream of tartar, cinnamon, and salt. Combine the wet and dry ingredients into one bowl. Stir in the nuts.
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