Basic Refrigerator Cookies Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk 7-1/2 cups flour, baking powder and salt; gradually beat into creamed mixture, adding more flour if necessary. Divide dough into four 2-cup portions. Refrigerate, covered, until needed., Basic Cookie Dough may be used to prepare the following recipes: Crumb-Topped Date Bars, Cherry Surprise Cookies, Chocolate Mallow Cookies or Jelly Sandwich Cookies.

Steps:

• Mix shortening, sugar, eggs, and vanilla together in large bowl. Stir flour, salt, and baking soda together in a separate bowl. Blend dry ingredients in with the shortening mixture. Mix thoroughly with hands.
• Divide dough into 3 parts; shape into cylinders, 1 1/2 inches in diameter and about 7 inches long. Roll in colored sugar (or use finely chopped nuts instead). Chill for several hours or overnight.
• Heat oven to 400 degrees F (205 degrees C). Cut into 1/4 inch slices, and place on greased cookie sheets. Bake for 8 to 10 minutes. Cool.

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.

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.

Steps:

• In a medium bowl, cream the butter with the white sugar and brown sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, cream of tartar, cinnamon and salt; stir into the creamed mixture. Finally, mix in the nuts. Divide dough into 3 equal parts, shape each piece into a log about 1 1/2 inches in diameter. Wrap logs in wax paper and chill for 3 hours or overnight.
• Preheat oven to 400 degrees F (200 degrees C). Cut dough logs into 1/4 inch slices and place them on an unprepared cookie sheet. Bake for 8 to 10 minutes, until light brown.

Steps:

• In a bowl, cream the butter and brown sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to creamed mixture. Stir in nuts if desire. , On a lightly floured surface, shape the dough into three 10-in. x 1-in. rolls. Tightly wrap each roll in waxed paper. Freeze for at least 12 hours. , Cut into 3/8-in. slices and place on greased baking sheets. Bake at 350° for 6-8 minutes. Remove to a wire rack to cool.

Steps:

• In a bowl, whisk the flour, baking soda, and cinnamon together until evenly blended; set aside. Beat the margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the chopped nuts; mixing just enough to evenly combine.
• Scrape the dough onto a sheet of waxed paper, and form into a log. Roll tightly in the waxed paper, and refrigerate until firm, about 4 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Spray baking sheets with cooking spray.
• Unwrap the dough, and cut into 1/4-inch slices. Place the cookies onto baking sheets, spaced 1-inch apart. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Steps:

• Process the lemon zest and sugar in a food processor until the zest is as fine as the sugar.
• Add the butter.
• Process until fluffy.
• Scrape down the bowl.
• Add the flour, baking soda and salt. Process briefly until mixed.
• Form dough into two 1-1/2-inch-round logs and wrap each in wax paper.
• Refrigerate until firm.
• Preheat the oven to 350°.
• Slice each log into 1/4-inch thick cookies and place on an ungreased baking sheet. Bake for 8 to 10 minutes, until golden around the edges.
• Do not overbake.

Steps:

• In large bowl, beat brown sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except nuts. Stir in nuts.
• On plastic wrap, shape dough into 10x3-inch rectangle. Wrap and refrigerate about 2 hours or until firm, but no longer than 24 hours.
• Heat oven to 375°F. Cut rectangle into 1/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 6 to 8 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.