Freezer Biscuitscookies Recipes

FREEZER BUTTER COOKIES

Steps:

• Blend flour, salt, baking soda, and cream of tartar in a medium bowl. Combine butter, shortening, and sugar in a large bowl; beat with an electric mixer until smooth. Mix in egg and vanilla. Slowly add flour mixture to the sugar blend.
• Divide dough in 1/2 and form into two 2-inch diameter logs. Shake the candy sprinkles evenly over a sheet of waxed paper. Roll the dough logs over the sprinkles, making sure the sprinkles adhere to the sides. Wrap the logs in waxed paper and refrigerate for 3 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
• Remove 1 dough log from the refrigerator. Unwrap and place on a flat surface. Slice dough into 1/2-inch rounds and place on prepared cookie sheets. Rewrap and return any unused dough to the refrigerator; only slice it just as you are ready to place it on a cookie sheet.
• Bake in the preheated oven until the bottoms start to brown, 10 to 12 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely. Repeat with remaining dough.

FREEZER BISCUITS

Steps:

• When the butter is really soft, tip it into a bowl along with the sugar. Using an electric hand whisk or exercising some arm muscle, beat together until the sugar is mixed through. Beat in the eggs, one at a time, followed by the vanilla extract and a pinch of salt, if you like. Stir in the flour and oats. The mixture will be quite stiff at this point. Now decide what else you would like to add - any or all of the flavours are delicious - and stir through.
• Tear off an A4-size sheet of greaseproof paper. Pile up half the mixture in the middle of the sheet, then use a spoon to thickly spread the mixture along the centre of the paper. Pull over one edge of paper and roll up until you get a tight cylinder. If you have problems getting it smooth, then roll as you would a rolling pin along a kitchen surface. You'll need it to be about the width of a teacup. When it is tightly wrapped, twist up the ends and then place in the freezer. Can be frozen for up to 3 months.
• To cook, heat oven to 180C/fan 160C/gas 4 and unwrap the frozen biscuit mix. Using a sharp knife, cut off a disk about ½cm wide. If you have difficulty slicing through, dip the knife into a cup of hot water. Cut off as many biscuits as you need, then pop the mix back into the freezer for another time. Place on a baking sheet, spacing them widely apart as the mixture will spread when cooking, then cook for 15 mins until the tops are golden brown. Leave to cool for at least 5 mins before eating.

REFRIGERATOR COOKIES III

Steps:

• Mix shortening, sugar, eggs, and vanilla together in large bowl. Stir flour, salt, and baking soda together in a separate bowl. Blend dry ingredients in with the shortening mixture. Mix thoroughly with hands.
• Divide dough into 3 parts; shape into cylinders, 1 1/2 inches in diameter and about 7 inches long. Roll in colored sugar (or use finely chopped nuts instead). Chill for several hours or overnight.
• Heat oven to 400 degrees F (205 degrees C). Cut into 1/4 inch slices, and place on greased cookie sheets. Bake for 8 to 10 minutes. Cool.

VANILLA FREEZER BISCUITS (COOKIES) (WITH VARIATIONS)

Steps:

• Scrape seeds from vanilla bean (they advise you discard the bean but stick it in a canister of sugar and you will soon have vanilla sugar).
• Beat butter, sugar and bean seeds until pale and creamy using an electric mixer.
• Add egg and beat until combined.
• Sift flour over butter mixture and use a wooden spoon, stir to combine.
• Place dough on a lightly floured surface and divide in half.
• Using hands shape each half in a 30cm long log.
• Wrap each log in baking paper, twirling ends to seal.
• Freeze for 2 hours or until firm.
• Remove logs from freezer 15 minutes before slicing.
• Preheat oven to 180 degree C (160 C for fan forced).
• Line 2 baking trays with baking paper.
• Remove paper from logs and slice into 1.5cm thick rounds.
• Place rounds, 3cm apart on prepared trays.
• Bake for 12 to 14 minutes or until light golden colour.
• Cool on trays for 5 minutes and transfer to wire rack to cool completely.
• Dust with icing sugar and serve.
• You can leave logs in freezer for up to 2 months, thaw for 1 hour before slicing and baking.
• VARIATIONS.
• Chocolate chips - Stir 1/2 cup chopped dark chocolate chips at the end of step 4.
• Pistachio - Stir in 2/3 cups of roughly chopped pistachio kernels at the end of step 4.
• Citrus - Add 1 tablespoon finely grated lemon or orange rind with vanilla bean seeds in step 2.

FREEZER BISCUITS/COOKIES

Steps:

• Beat butter and sugar until light and fluffy, add eggs and vanilla, beat until well combined.
• Fold in sifted flour, mix to a firm dough.
• Divide dough evenly into three.
• Add desired fillings:.
• 1/4 cup coconut and 60g chopped glace cherries. Roll into balls and roll in extra coconut and place half a glace cherry into each biscuit.
• 1/4 cup chocolate bits. Roll into balls.
• 1/4 cup chopped nuts and 1/4 cup sultanas. Roll into balls.
• Jam. Do not add jam until ready to cook. Roll dough into balls and slightly flatten making a dent in the dough.
• Place biscuits on greased oven tray and place in freezer.
• When frozen place in ziplock bag and return to freezer until needed.
• When required, remove biscuits from freezer, put, still frozen, on greased oven tray, add 1 tsp jam to each biscuit if making jam biscuits; allow room for spreading.
• Bake in moderate 180 C oven 15 to 20 minutes or until golden brown.
• Remove from oven, cool on wire rack.