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Crisco Refrigerator Cookies Recipe

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This recipe for Crisco Refrigerator Cookies, by , is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Margaret Rice

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Crisco vegetable shortening
1 cup brown sugar
1 cup sugar
1 teaspoon salt
2 eggs
3 cups flour
teaspoon baking soda
cup nutmeats, chopped
Pecan or walnut halves (optional)

Directions:
Directions:
Preheat oven to 375F.

Blend together Crisco, sugars, and salt. Beat in eggs one at a time. Stir in flour sifted with soda. Add nuts.

Shape cookie dough into a 2-inch wide logs, wrap in wax paper or plastic wrap, and refrigerate at least overnight. When it is rolled up, twist the ends tightly. Dough may be stored in the refrigerator for several days before using.

When ready to bake, remove dough from the refrigerator. Using a sharp knife, cut cookie dough into ⅛-inch slices; place 1-inch apart onto prepared cookie sheets. Slice only what is to be baked, return remainder to refrigerator for baking as needed. Dough will last approximately 1 week in the refrigerator. Any longer storage, store in the freezer.

Number Of Servings:
Number Of Servings:
5 dozen

 

 

 

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