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Crisco Refrigerator Cookies Recipe

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This recipe for Crisco Refrigerator Cookies 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Crisco vegetable shortening
1 cup brown sugar
1 cup sugar
1 teaspoon salt
2 eggs
3 cups flour
½ teaspoon baking soda
¾ cup nuts, chopped
Pecan or walnut halves (optional)
Directions:
Directions:
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. Preheat oven to 375°F. Using a sharp knife, cut cookie dough into ⅛-inch slices; place 1-inch apart onto prepared cookie sheets. Top with a nut half, if using. Bake 8 to 10 minutes.

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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