Freezer Butter Cookies Recipes

FREEZER BUTTER COOKIES

Steps:

• Using the back of a spatula, mix the butter until it is creamy. Add sugar and continue mixing. Beat in egg and vanilla extract.
• In a separate bowl, combine salt and flour together and incorporate into the wet mixture and combine until dough forms. The dough should be "cleaning" the bowl by pick up most of the pieces that were stuck to the side.
• Sprinkle a bit of flour lightly on countertop transfer dough and form into rectangular log. Wrap in plastic wrap and place in freezer for 30 minutes. The trick to getting the dough smooth and uniformly shaped is to smooth it once it's in the plastic wrap.
• If you are a perfectionist, you can push the sides of the cookie dough log against a flat surface for a more uniform shape.
• Remove from freezer, cut into ¼ inch rectangles. Place on cookie sheet and freeze for at least 3 hours.
• Remove from freezer, transfer to a freezer bag. Store up to three months.

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.

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.

TOFFEE BUTTER ICEBOX COOKIES - FREEZER/REFRIGERATOR- MAKE AHEAD

Steps:

• Cream butter & sugar together.
• Add in the egg & vanilla & mix until well combined.
• Stir in flour, mixing until fully incorporated. If dough is too dry, add a teaspoon of warm water at a time until proper consistency.
• Fold in Heath bits.
• Divide dough in half. Place on top of a sheet of plastic wrap or wax paper. Form into a log about 6.5" long & 1.5" in diameter. Wrap each log in plastic wrap & refrigerate 1-2 hours or until firm.
• Preheat oven to 375.
• Line baking sheet w/ parchment paper.
• Slice logs into 1/4" slices.
• Place slices 2" apart on cookie sheet.
• Bake 8 minutes or until lightly browned.
• Can be refrigerated for weeks - or frozen for several months.