EASY REFRIGERATOR COOKIES
Once you prepare the dough, it can be saved (even frozen!) to be used later. Perfect for when your young student informs you he volunteered a dozen cookies ... tomorrow!
Provided by Julie Brooks
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 42
Number Of Ingredients 11
Steps:
- In a medium bowl, cream the butter with the white sugar and brown sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, cream of tartar, cinnamon and salt; stir into the creamed mixture. Finally, mix in the nuts. Divide dough into 3 equal parts, shape each piece into a log about 1 1/2 inches in diameter. Wrap logs in wax paper and chill for 3 hours or overnight.
- Preheat oven to 400 degrees F (200 degrees C). Cut dough logs into 1/4 inch slices and place them on an unprepared cookie sheet. Bake for 8 to 10 minutes, until light brown.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 17.1 g, Cholesterol 20.5 mg, Fat 5.6 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 121.6 mg, Sugar 9.9 g
BASIC REFRIGERATOR COOKIES
Number Of Ingredients 9
Steps:
- 1. In large bowl, combine sugar, brown sugar, margarine, vanilla and eggs beat well. Add flour, baking powder and salt mix well. 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 2 hours or until firm.2. Heat oven to 425°F. Cut dough into 1/4-inch slices. Place slices 1 inch apart on ungreased cookie sheets.3. Bake at 425°F. for 5 to 7 minutes or until light golden brown. Immediately remove from cookie sheets.TIP: Cookie dough can be stored in refrigerator for up to 2 weeks or in freezer for up to 6 weeks. Slice and bake frozen dough as directed above.High Altitude (above 3500 feet): Add 3 tablespoons milk to sugar mixture. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 60 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 0 g 0% * Cholesterol: 5 mg 2% * Sodium: 50 mg 2% * Total Carbohydrate: 7 g 2% * Dietary Fiber: 0 g 0% * Sugars: 4 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Starch, 1/2 Fat or 1/2 Carbohydrate, 1/2 FatVariationsCoconut Refrigerator Cookies: Add 1 cup coconut with nuts.Lemon Refrigerator Cookies: Add 1 tablespoon grated lemon peel with flour.Orange Refrigerator Cookies: Add 1 tablespoon grated orange peel with flour.Spice Refrigerator Cookies: Add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/4 to 1/2 teaspoon cloves with flour.See Cook's Note: Tips for Making Refrigerator Cookies
Nutrition Facts : Nutritional Facts Serves
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.
BROWN SUGAR REFRIGERATOR COOKIES
These cookies double as great make-ahead treats. Freeze the cookie dough for up to two months, slice and bake whenever you're ready!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 72
Number Of Ingredients 9
Steps:
- In large bowl, beat brown sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except nuts. Stir in nuts.
- On plastic wrap, shape dough into 10x3-inch rectangle. Wrap and refrigerate about 2 hours or until firm, but no longer than 24 hours.
- Heat oven to 375°F. Cut rectangle into 1/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
- Bake 6 to 8 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Fat 1/2, ServingSize 1 Cookie, TransFat 0 g
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
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BASIC REFRIGERATOR COOKIES RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 90Total Time 3 hrsCategory DessertCalories 60 per serving
- 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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From insanelygoodrecipes.com
5/5 (6)Total Time 20 minsCategory Cookies, RecipesCalories 123 per serving
- 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.
- Divide the dough into 3 equal portions. Form each piece into a log approximately 1 1/2 inches in diameter. Wrap each log in plastic wrap and chill for 3 hours. Or refrigerate overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Cut dough into 1/4 inch slices and place them on ungreased cookie sheets, about 1 inch apart.
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