Refrigerator Cookies Iv Recipes

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.

REFRIGERATOR COOKIES IV

Steps:

• Cream together shortening and sugars. Mix in eggs and vanilla. Blend together flour, baking soda, and salt; mix into the creamed mixture. Mix in nuts.
• Mold into a long roll about 2 1/2 inches in diameter. Wrap in wax paper, and chill several hours.
• Cut thin, and place on greased baking sheets.
• Bake at 400 degrees F (205 degrees C) for about 8 minutes.

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.

REFRIGERATOR COOKIES II

Steps:

• Mix shortening, sugar, egg and vanilla thoroughly. Blend flour, soda and salt; stir in.
• Form into roll 2 1/2" across. Wrap in waxed paper. Chill until firm.
• Preheat oven to 400 degrees F (200 degrees C).
• With a thin sharp knife, slice 1/8 inch thick. Place a little apart on ungreased baking sheet. Bake 8 to 10 minutes.

REFRIGERATOR COOKIES

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.