Refrigerator Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup of butter or margarine , softened
1 cup brown sugar , packed
1 egg
1/2 tsp vanilla extract
1-3/4 cups of all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup chopped pecans (optional)
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Directions: |
Directions:In a large bowl, beat the first 4 ingredients until blended. In another bowl stir the next 3 ingredients together and pour into the egg mixture and beat on medium speed until well mixed. Remove bowl from the mixer and stir in the pecans.
1) Place dough on a 14 inch length of plastic wrap. Use the wrap to shape the dough into a 2inch diameter log 10 to 12 inches long. Wrap tightly and refrigerate at least 2 hours until firm.
2) Heat oven to 375*f. Cut the cookie roll into 1/4 inch thick slices with a sharp knife. Place the slices 1 inch apart on an ungreased cookie sheet. Bake 8 to 10 minutes or until edges begin to brown. Cool in pan for one minute and transfer cookies to a cooling rack.
Tips: A) Each time you slice a cookie, roll the roll of cookies a quarter turn to prevent flattening on one side.
B) The cookie dough can be frozen for up to 9 months. To freeze ,wrap the rolls in foil or freezer wrap.
C) You can keep the logs of dough in the refrigerator for up to 2 weeks and bake them as you need fresh cookies.
These cookies are really good. |
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Number Of
Servings: |
Number Of
Servings:4 dozen cookies |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: History: Refrigerator Cookies were introduced during World War 2 in 1940 to 1945. The men went off to war and the women took over the production jobs. Thus, cookie baking and other home tasks had to be speeded up. These cookies were popular because the dough could be made one day, sliced and baked the next day.
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