Chocolate Walnut Refrigerator Cookies Recipes

CHOCOLATE WALNUT COOKIES

Steps:

• In a medium bowl, sift the flour, cocoa, baking powder, and salt onto a piece of parchment or wax paper. Set aside. In a mixer, beat the butter and sugar until fluffy, about 2 to 3 minutes. Add eggs and vanilla, and mix until combined. On low speed gradually add the flour mixture and mix until incorporated. With a wooden spoon, mix in the walnuts. Add the melted chocolate and milk, and stir to combine well. Refrigerate dough until firm, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Roll dough into 1 1/2-inch logs and refrigerate until firm, about 30 minutes more. Cut logs into 1-inch slices and roll in confectioners' sugar. Transfer to an ungreased cookie sheet and bake until golden around the edges, about 10 to 12 minutes. Cool on wire racks.

WALNUT REFRIGERATOR COOKIES

Steps:

• In a large mixing bowl, combine flour, both sugars, salt and baking soda.
• Add butter, egg and vanilla. Beat with an electric mixer until blended.
• Stir in walnuts.
• Roll dough into three 5-inch long rolls; wrap each in wax paper or plastic wrap. Refrigerate for 2 hours or until firm enough to slice.
• When dough has finished chilling, preheat oven to 350°F and grease a baking sheet.
• Slice dough, one roll at a time, crosswise into 1/4-inch thick slices. Place slices 1 inch apart on baking sheet.
• Bake 8 to 10 minutes or until lightly browned. Cool on wire rack.

GRANDMA'S REFRIGERATOR COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Combine sugar, milk, and butter in a saucepan. Bring to a boil; simmer until sugar is dissolved, about 2 minutes. Remove from heat; stir in chocolate chips, oats, coconut, and walnuts. Drop spoonfuls of mixture 1 inch apart on the lined baking sheet.
• Chill until firm, about 1 hour.

ORIGINAL BROWN BUTTER REFRIGERATOR COOKIES

Steps:

• Heat butter in a large saucepan over medium heat until golden brown, about 7-9 minutes (do not burn). Remove from the heat; stir in brown sugar until blended., Transfer to a large bowl, cool slightly. Whisk in 1 egg at a time. Combine the flour, cream of tartar, baking soda and salt; gradually add to butter mixture and mix well. Stir in pecans., Shape into four 8-in. rolls; wrap each in waxed paper. Refrigerate for 8 hours or overnight., Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° just until set, 5-7 minutes. Cool for 1 minute before removing from pans to wire racks.

FREEZER CHOCOLATE COCONUT WALNUT COOKIES

Steps:

• Mix together sugar, cocoa powder, and salt in a saucepan. Stir in milk and butter. Turn heat to medium and bring to a boil. Cook for 1 1/2 minutes. Remove from heat.
• Stir the hot mixture continuously while adding flaked coconut, quick oats, old-fashioned oats, walnuts, peanut butter, and vanilla extract. Mix well. Spoon onto waxed paper-lined cookie sheets and freeze for 3 hours.

BLACK WALNUT REFRIGERATOR COOKIES

Steps:

• In a large mixing bowl, combine flour, sugar, butter, eggs, baking soda, cream of tartar, salt and vanilla.
• beat at low speed, scraping bowl often.till well mixed.about 3-4 minutes.
• stir in nuts.
• divide dough in half --
• shape each half into a 12x2" roll.
• wrap in waxed paper.refrigerate till firm.at least 2 hours.or overnight.
• preheat oven to 350*.
• cut rolls into 1/4" slices.
• place 1" apart on ungreased cookie sheet.
• bake 9-12 minutes or light golden brown.
• remove from sheets immediately --
• cool on wire racks completely.

REFRIGERATOR COOKIES

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.