Refrigerator Cookies
(if the dough needs chillin',the recipe is here--I never claimed to be Martha Stewart))
 
 

If a man has enough horse sense to treat his wife like a thoroughbred, she
will never turn into an old nag.

Slice 'N' Bake Lemon Cookies

Recipe By     : ReaLemon
Serving Size  : 60
2 1/4  c. flour
1/4  tsp. baking soda
1/2  c. butter or margarine -- softened
1/2  c. shortening
1/2  c. sugar
1/2  c. packed light brown sugar
1 egg
3 tbs. lemon juice, bottled
egg white -- beaten
slice almonds

Stir together flour and baking soda; set aside.
In large mixer bowl, beat butter, shortening and sugars until fluffy. Add egg; mix well. Gradually add dry ingredients and lemon juice; mix well.
Chill 2 hours; form into two 10" rolls. Wrap well; freeze until firm.
Preheat oven to 350°. Cut rolls into 1/4" slices; place 1" apart onto greased cookie sheets. Brush with egg white; top with almonds. Bake 10-12 min. or until lightly browned.

Slice & Bake Gingersnap Cookies

2 c. vegetable shortening
3 c. sugar
3 eggs
3/4  c. molasses
6 c. flour
2 tbs. baking soda
1 tsp. salt
2 tbs. ground ginger
1 tbs. ground cinnamon

Cut four 14" x 12" pieces of waxed paper or plastic wrap.  Set aside.

In a bowl, cream shortening and sugar. Beat in eggs and molasses; set aside. In a bowl, combine flour, baking soda, salt, ginger and cinnamon.
Stir flour mixture into egg and butter mixture; blend well.
 

Divide the dough into 4 pieces.  Shape each piece into an 8" - 10" roll.
Wrap rolls in waxed paper.  Place the rolls in a rectangular freezer container with a tight fitting lid, or into a large freezer zip-lock bag, or wrap well in a piece of heavy duty aluminum foil. Label with date and contents.Store in freezer.  Use within 6 months.
 

To prepare cookies:  Slightly thaw one roll of gingersnap cookie dough.
Place some granulated sugar in a bowl.  Preheat oven to 350°. Cut the dough into 1 1/3" thick slices; cut each slice into a ball and roll the balls in
granulated sugar. Arrange balls on ungreased  cookie sheets, placing about 1 1/2" apart to allow for spreading.  Bake for about 8-10 minutes, or until set around the edges and cracked on tops. Remove from oven and cool.
Makes about 30-36 cookies.

Makes 4 rolls of cookie dough, or enough for up to 12 dozen cookies.

Slice & Bake Chocolate Chip Cookies
 

2 c. butter or margarine
1  1/3 c. granulated sugar
1  2/3  c. packed brown sugar
1  tbs. vanilla extract
4  eggs
5  1/2  c. unbleached flour
2  tsp. salt
2  tsp. baking soda
2  c. semisweet chocolate chips
1  c.  chopped nuts

Cut four 14" x 12" pieces of waxed paper or plastic wrap.  Set aside.

In a bowl, cream butter or margarine with the granulated and brown
sugars.
Beat in vanilla extract and eggs until light and fluffy.  In a bowl, combine
flour, salt and baking soda.  Stir flour mixture into egg and butter
mixture; blend well.  Stir in chocolate chips and nuts; stir to distribute
evenly.

Divide the dough into 4 pieces.  Shape each piece into an 8" - 10" roll.
Wrap rolls in waxed paper.  Place the rolls in a rectangular freezer
container with a tight fitting lid, or into a large freezer zip-lock bag, or
wrap well in a piece of heavy duty aluminum foil.  Label with date and
contents.
Store in freezer.  Use within 6 months.
 

To prepare cookies:
 Slightly thaw one roll of chocolate chip cookie dough.
 Preheat oven to 350°.  Cut the dough into 1/4" thick slices.  Arrange cut
pieces on ungreased  cookie sheets, placing about 1 1/2" apart to allow
for spreading.  Bake for about 10 minutes, or until browned around the
edges.  Remove from oven and cool.  Makes about 3 dozen cookies.

Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.

1 c. butter
2/3 c. sugar
1 tsp. vanilla
2 c. flour
1 c. walnuts, chopped fine
1 pkg. chocolate kisses
1 c. powdered sugar

Beat butter, sugar and vanilla at medium speed until light and fluffy.
Add flour and nuts on low speed until well blended.  Chill dough 2 hours.
For each cookie, use about 1 Tbs. of dough to encase one candy piece completely.  Place on ungreased cookie sheet.  Bake at 350 ° until set but not brown, about 8-10 minutes.  Remove and roll in powdered sugar.
Makes about 36 cookies.
 

Salted Peanut Chews

Recipe By     : Pillsbury Best Cookies
Serving Size  : 36

BASE
1 1/2 c. flour
2/3  c. packed brown sugar
1/2  tsp. baking powder
1/2  tsp. salt
1/4  tsp. baking soda
1/2  c. butter or margarine -- softened
1 tsp. vanilla
2 egg yolks
3 c. miniature marshmallows
 

TOPPING
2/3  c. corn syrup
1/4  c. butter or margarine
2 tsp. vanilla
10 ounces peanut butter chips
2 c. crispy rice cereal
2 c. salted peanuts

Heat oven to 350 °. In large bowl, combine all base ingredients except marshmallows at low speed until crumbly. Press firmly in bottom of ungreased 13x9" pan.
Bake for 12-15 min. or until light golden brown. remove from oven;immediately sprinkle with marshmallows. Return to oven; bake an additional1-2 min. or until marshmallows just begin to puff. Cool while preparing topping.

In large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate 45 min. or until firm. Cut into bars.

Peanut Butter Fudge Swirls

Makes about 48.

1/2 c. margarine or butter
1/2 c. peanut butter
1/4 c. shortening
3 c. all purpose flour
1 1/4 c. sugar
1 egg
1/3 c. milk
1 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt
1 square (1 ounce) unsweetened chocolate, melted and cooled

In a large mixing bowl beat margarine, peanut butter, and shortening with an electric mixer on medium to high speed about 30 seconds or till combined.
Add about half of the flour. Add sugar, egg, milk, vanilla, soda, and salt.
Beat till thoroughly combined. Beat or stir in remaining flour. Divide dough in half.
Set one portion aside. To the remaining portion, knead or stir in melted
chocolate till thoroughly combined. To shape dough, place each half of
dough between 2 sheets of waxed paper. Using a rolling pin, roll each half into a 12x1 1 inch rectangle. Remove top sheets of waxed paper.

Carefully  invert peanut butter dough on top of chocolate-peanut butter dough.
Remove waxed paper from top. If necessary, pat the 2 layers together to form the 12x1 1 inch rectangle.
If desired, trim dough around edges. From a long side, roll up jelly roll style,removing bottom sheet of waxed paper as you roll. Cut the roll in half.

Wrap in waxed paper or plastic wrap, then chill for 4 to 48 hours. Cut chilled dough into 1/4 inch thick slices. Place 2 inches apart on an ungreased cookie sheet.

Bake in a 375 °F oven for 10 to 12 minutes or till done. Remove cookies and cool on a wire rack.

2 1/4  c. flour
1  tsp. baking powder
1/4 tsp. salt
1/2 c. butter -- softened
2 tbs. grated orange peel
1 c. sugar
1/4  c. orange juice
2 tbs. lemon juice

Sift flour, baking powder and salt onto waxed paper.
Beat together butter, orange peel and sugar with electric mixer until fluffy. Stir in orange and lemon juices. Stir in dry ingredients until blended. Chill several hours or overnight.
Preheat oven to 375 °.
Roll dough to a thickness of 1/6". Cut out with cookie cutters and place 1" apart on cookie sheets.
Bake for 8 min., until set and lightly golden. Cool on wire racks.

Orange-Nut Refrigerator Cookies

Recipe By     : 1001 Cookie Recipes
Serving Size  : 70

2 3/4 c. flour
1 tsp. baking soda
1 c. vegetable shortening
1/2  c. packed light brown sugar
1/2  c. sugar
1 large egg
2 tbs. orange liqueur
2 tsp. grated orange peel
1/2 c. walnuts -- chopped fine

Combine flour and baking soda.
In a large bowl, cream shortening and two sugars. beat in egg. Beat in the orange liqueur and peel. gradually blend in dry ingredients. Fold in walnuts.
Divide the dough in half. Form each half into a log 2" in diameter. Wrap in waxed paper and chill in refrigerator for 24 hours.
Preheat oven to 350 °. Lightly grease baking sheets.
Cut the logs into 1/4" thick slices and place 1" apart on prepared baking sheets.
Bake for 12-15 min., until lightly colored. transfer to wire racks to cool.

Old Fashioned Teacake

1 c sugar
3/4 c shortening
4 tsp. milk
3 tsp. baking powder
2 eggs
2 tsp. vanilla
3 1/2 c flour, sifted
 

Beat sugar, shortening, eggs together until smooth. Sift together flour and baking powder and add alternately with milk. Refrigerate for 30 minutes to an hour. Roll out dough and cut with cookie cutter. Put aluminum foil on cookie sheet. Bake at 350 ° for approximately 7 minutes. Let bottom get slightly brown and then remove.

No-Bake Oatmeal Bars

Recipe By     : 1001 Cookie Recipes
Serving Size  : 36
 

3 tbs. vegetable shortening
3 c. miniature marshmallows
1/4  c. honey
1/2  c. peanut butter
1    c. raisins
1/4  c. rolled oats
1/2  c. chopped peanuts

Lightly grease a 9" square baking pan.
In a large saucepan, combine the shortening, marshmallows, honey and
peanut butter and heat, stirring, until smooth. Remove from the heat and
gradually blend in the raisins, oats and peanuts.
Spread the mixture evenly in the prepared pan. Chill for at least 2 hours.
Cut into bars and wrap individually in waxed paper.

NOTES : You can spread the mixture in a larger pan to make thinner bars.
For a  different version, plump the raisins in boiling water while heating
the marshmallow mixture. Spread half of the mixture in the prepared
pan.
Drain the raisins, pat dry, and sprinkle over the marshmallow mixture.
Then sprinkle with finely chopped peanuts, and spread the remaining
marshmallow mixture on top.

Molasses Raisin Cookies

Recipe By     : Mrs. Fields Cookie Book
Serving Size  : 48
3 1/4  c. flour
1 tsp. baking soda
1/4 tsp. salt
2  tsp. ground  cinnamon
1  tsp. ground ginger
1/2 tsp. ground allspice
1 c. packed dark brown sugar
1 c. butter -- softened
3/4  c. unsulfured molasses
1 large egg
1 1/2 c. raisins

                        ICING
1 1/2  c. confectioner's sugar
2 tbs.  milk

Preheat oven to 300 °.
In a med. bowl combine flour, soda, salt, cinnamon, ginger and allspice.
Mix well with a wire whisk and set aside.
In a large bowl beat sugar and butter with an electric mixer at med. speed until mixture forms a grainy paste. Scrape sides of bowl, then add molasses and egg. Beat until light and fluffy.

Add flour mixture and raisins, and blend at low speed until just combined.
do not over mix.

Divide dough in half and shape each half into a roll 1 1/2" in diameter.
Wrap rolls in waxed paper and refrigerate until firm, about 2 hours.
Slice cookies 1/2" thick and place on ungreased cookie sheets, 1 1/2"
apart.
Bake for 25-27 min. until cookies are set. Immediately transfer
cookies with a spatula to a cool surface.

To prepare icing: Blend sugar and milk in a small bowl until smooth. Using
a small spoon or knife, drizzle cookies with icing.

1 c. flour
1/2 c. Argo cornstarch
1/2 c. confectioners sugar
3/4 c. butter
1 tsp. vanilla

In a medium bowl combine flour, cornstarch, and confectioners sugar.
In a large bowl beat margarine at medium speed until smooth. Add flour
mixture and vanilla;beat until well blended. If necessary refrigerate
1 hour or until easy to handle. Shape into 1 inch balls. Place 1 1/2
inches apart on ungreased cookie sheets, flatten with lightly floured
fork. Bake in 375°F oven 10-12 min. or until edges lightly browned.
Remove; cool on wire rack.  Store in tightly covered container. Makes
3 dozen.

Variations:

Almond Butter Cookies:  Add 1 c. finely chopped almonds to the flour
mixture.

Chocolate Butter Cookies - Stir 1 square(1oz) semisweet chocolate,melted and cooled, into whipped butter.

Lemon Butter Cookies - Add 1 Tbs. grated lemon or orange peel to the
flour mixture.

Pecan-Cinnamon Butter Cookies - Add 1/2 c. finely chopped pecans and
1 tsp. cinnamon to the flour mixture.

6 c.. crisp rice cereal
1/2 c. raisins
1/2 c. finely chopped dried apricots
1 bag (10 oz..) large marshmallows (about 40)
1/2 c. semi-sweet chocolate morsels
2 tbs. skim milk
veggie cooking spray

Combine cereal, raisins, and apricots in a large bowl; set aside. Combine
marshmallows, chocolate, and milk in a 2 quart saucepan. Place over low
heat and cook, stirring, about 10 minutes or until melted. Pour over cereal
mixture; mix well. Coat 12X8X2-inch pan with cooking spray; spread mixture evenly into pan. Press down firmly using fingers coated with cooking spray.
Cover and chill until firm. Cut into 1 inch squares.
Makes 8 dozen.

Lemon Cream filled Cookies

Recipe By    : Mrs. Fields Cookie Book
 

COOKIES

3/4  c. butter -- softened
1/2  c. confectioners' sugar
2 tsp. lemon extract
1 1/2 c. flour
3/4  c. cornstarch

FILLING

1/4 c.  butter -- softened
1 c. confectioners' sugar
1 tbs. heavy cream
2 tbs. fresh lemon juice
2 tbs. lemon zest

To make the cookie dough: In a med. bowl cream the butter with an electric mixer set at med. speed. Add sugar, and beat until smooth, scraping down sides of bowl as needed.

Add lemon extract, and beat until light and fluffy. Then add flour and
cornstarch; blend at low speed until thoroughly combined.
Gather dough into 2 balls of equal size and flatten into disks. Wrap the
disks lightly in plastic wrap or a plastic bag. Refrigerate for 1 hour.
To make the filling: In a small bowl beat the butter with mixer until
fluffy. gradually add sugar while continuing to beat. Add cream, lemon
juice and lemon zest. Mix until thoroughly blended and set aside. To harden filling quickly, refrigerate for 15-20 min.

At this point, preheat oven to 325 °.
Using a floured rolling pin, roll the chilled cookie dough on a floured
board to 1/4" thickness, Cut circles with a 2" diameter cookie cutter or
drinking glass. Place circles of dough on ungreased cookie sheets, 1/2"
apart. Continue rolling out and cutting dough scraps until all dough is
used.
Bake for 15-17 min or until edges begin to brown. Immediately transfer
cookies with a spatula to a cool, flat surface.
When cookies are completely cool, spread a cookie with 1 teaspoon of the
lemon cream. Place another cookie on top of the filling to make a sandwich.
Complete entire batch.

Lemon Brown eyed Susan Cookies

Recipe By     : Pillsbury Best Cookies Cookbook
Serving Size  : 66

1 c. sugar
1 c. butter or margarine -- softened
3 tbs. lemon juice
1 egg
3 c. flour
1 1/2  tsp. baking powder
1/4 tsp. salt
1 egg yolk
1 tsp. water
yellow food coloring
3/4  c. semisweet chocolate chips

In a large bowl, combine sugar and butter; beat until light and fluffy. Add
lemon juice and egg; blend well. Add flour, baking powder and salt; mix
well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 400 °. On lightly floured surface, roll out half of
dough at a time to 1/4" thickness. Cut with floured 2-3" flower shaped
cookie cutter. Place 1" apart on ungreased cookie sheets. In small bowl,
combine egg yolk and water; blend well. Stir in food coloring. Brush
cookies with egg yolk mixture.
Bake for 5-7 min. or until edges are light golden brown. Immediately place a chocolate chip in center of each cookie. Remove from cookie sheets.

Iced Molasses Cookies
 

Serving Size  : 84
1 c. molasses
1 c. sugar
1 c. shortening
1 c. hot water
3 tsp. baking soda
1 tsp. ground ginger
2 tsp. ground cinnamon
6 c.  flour -- approximately

FROSTING
2 egg whites
3 c. confectioners' sugar
1/2 tsp. vanilla

In a large bowl, mix molasses, sugar, shortening and hot water; combine
thoroughly, although shortening doesn't need to melt completely.
In a separate bowl, mix baking soda, ginger and cinnamon with 4 c. flour.
Mix into liquids, stirring to blend well. Gradually add enough of the
additional flour to make dough stiff enough to roll. Chill 1 hour.
Preheat oven 350 °. Grease cookie sheets. Roll out dough to 1/6"
thick and cut shapes with cookie cutters. Bake for 8-10 min. until done.
Cool completely and frost with decorative frosting. Cookies can also be
dusted with decorative sugars or sprinkles prior to baking.
To make frosting: beat egg whites until frothy, then beat in sugar and
vanilla. If you like, separate the icing into several bowls and add food
colorings.

Hazelnut Pinwheels

Makes: 10 dozen
 

Use Basic Cream Cheese Cookie Dough Recipe with following variations:

omit lemon peel
½ C. finely chopped hazelnuts
¼ C. packed brown sugar
½ t. cinnamon

After chilling, roll out ¼ dough at a time to 8x5” rectangle. Combine
hazelnuts, brown sugar and cinnamon. Sprinkle ¼ mixture on each rectangle.
Roll each up jelly roll fashion from long side; freeze, wrapped in plastic
wrap, 15 min. Cut into ¼” slices. Bake 10-12 min.

Recipe By     : Mrs. Fields Cookie Book
Serving Size  : 48

PASTRY

2 c. flour
1/4 c. sugar
1 c. butter, chilled and sliced into 8 pieces
1/4  c. pure maple syrup -- chilled
2 tbs. ice water

FILLING

1/4  c. sugar
4 tsp. ground cinnamon

TOPPING
1/4  c. pure maple syrup

Combine flour and sugar in a med. bowl using an electric mixer set on med.
speed. Add butter and mix until the dough forms small, pea sized pellets.
Add chilled maple syrup and 2 tablespoons of water, and mix on low speed until dough can be formed into a ball. Do not over mix, or the pastry will be tough.
Separate dough into 2 balls and flatten into disks. Wrap dough tightly in
plastic wrap or place in plastic bags. Refrigerate for 2 hours or until
firm.
To prepare the filling: Combine sugar and cinnamon in small bowl.
Preheat oven to 325 degrees.
Using a floured rolling pin on a floured board, roll one piece of dough
into a rough rectangle 10" wide, 15" long, and 1/8" thick. Sprinkle dough
with half of the cinnamon-sugar filling. Starting with smaller side, roll
dough up tightly into a cylinder. Dampen edge with water and seal. Repeat
with remaining dough. Wrap each roll in plastic wrap and refrigerate 1
hour.
Using a sharp knife, cut 1/4" slices from each roll. Place slices on
ungreased baking sheets, 1" apart. Brush tops lightly with 1/4 c. maple
syrup. Bake for 16-17 min. or until light golden brown. Immediately
transfer cookies to a cool, flat surface with spatula.

1 1/3 c. margarine or butter
31/2 c. all purpose flour
1 1/2 c. sugar
2/3 c. unsweetened cocoa powder
2 eggs
1 tsp. baking powder
1/2 tsp. salt
Almond Filling

In a large mixing bowl beat margarine or butter with an electric mixer on
medium to high speed about 30 seconds or till softened. Add about half
of the flour.
Then add the sugar, cocoa powder, eggs, baking powder, and salt. Beat
till thoroughly combined, scraping sides of bowl occasionally. Beat or stir
in the remaining flour. Divide dough in half. Cover and chill 1 to 2 hours or
till easy to handle. On a lightly floured surface, roll each half of dough to
1 /4 inch thickness.
Using a 2 1/2 inch cookie cutter, cut dough into rounds. Spoon 1
teaspoon of Almond Filling onto the center of each round. To form each
tricornered hat, lift up three edges of dough round. Fold the edges
toward the filling, but not over the filling. Then pinch the three outer
points together.
Place cookies 2 inches apart on an ungreased cookie sheet. Bake in a 350°
oven for 10 to 12 minutes or till edges are firm. Remove the cookies from
the cookie sheet and cool them on a wire rack.

Almond Filling: In a small mixing bowl beat one 8 ounce can almond paste,
1/4 c. sugar, 1 egg.. and 1 tablespoon all purpose flour until smooth.
Makes about 1 c..

Recipe By     : Pillsbury Best Cookies Cookbook
Serving Size  : 90
 

3/4  c. sugar
3/4  c. packed brown sugar
1 c. butter or margarine -- softened
1 1/2 tsp. vanilla
2 eggs
3 c.  flour
1 1/2  tsp. baking powder
3/4  tsp. salt
1 c.  finely chopped nuts

In large bowl, combine sugar, brown sugar, butter, vanilla and eggs; beat
well. Add flour, baking powder and salt; blend well. Stir in nuts. Divide
dough into 3 equal parts. Shape each into roll 1 1/2" in diameter. Wrap
each roll in plastic wrap; refrigerate 2 hours until firm.

Heat oven to 425 °. Cut dough into 1/4" slices. Place slices 1" apart on
ungreased cookie sheets.
Bake for 5-7 min. or until light golden brown. Immediately remove from
cookie sheets.

VARIATIONS:
Orange refrigerator Cookies: Prepare dough as directed
in recipe, adding 1 tablespoon grated orange peel with flour.

Lemon Refrigerator Cookies: Prepare dough as directed in recipe, adding
1 tablespoon grated lemon rind with flour.

Spice Refrigerator Cookies: Prepare dough as directed in recipe, adding 1
teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/4-1/2 teaspoon cloves
with flour.

Coconut Refrigerator Cookies: Prepare dough as directed in recipe,
adding 1 c. coconut with nuts.

Makes: 2-6 dozen
 

¾ C. softened butter
3 oz. softened cream cheese
¾ C. sugar
1 tbs. grated lemon peel
2 C. flour
¼ tsp. salt

Cream butter, cream cheese, sugar and lemon peel until light and fluffy.
Beat in flour and salt. Flatten dough into disk shape, wrap in plastic wrap and refrigerate 30 min. Work with ¼ of dough at a time, keeping remainder refrigerated.

Heat oven to 350°F. On lightly floured surface, roll
out dough to 1/8 or ¼” thickness and cut or mold as desired. Place 1” apart on ungreased cookie sheet.  Bake until lightly browned, 10-15 min. or as specified, depending on thickness of dough. Cool on racks.

1 c. white sugar
1 c. brown sugar
1 c. oleo
1 large egg
1 c. oil
1 tsp. vanilla
1 c. Rice Krispies
1 c. oatmeal -- uncooked
1 c. coconut
1 tsp. cream of tartar
1  tsp. baking soda
3 1/2 c. flour

Blend sugar, oleo, egg, oil and vanilla.  Mix well.  By hand, add dry ingredients; mix well.  Chill dough 1 hour or overnight.  Shape dough into small balls.
Place on greased cookie sheet.  Flatten with glass dipped in sugar.  Bake at 350 ° for 12 to 15 minutes.
 
 

Bar Cookies	No Bake Cookies
Brownies	Rolled Cookies
Cake Mix Cookies	Shortbread
Drop Cookies

 
 
 

 

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