FREEZER BUTTER COOKIES
Make a double or triple batch of these heavenly cookies. Roll the dough into logs, freeze, and delicious warm cookies are always only minutes away any time you or the kids want them.
Provided by Kristine
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 4h5m
Yield 60
Number Of Ingredients 10
Steps:
- Blend flour, salt, baking soda, and cream of tartar in a medium bowl. Combine butter, shortening, and sugar in a large bowl; beat with an electric mixer until smooth. Mix in egg and vanilla. Slowly add flour mixture to the sugar blend.
- Divide dough in 1/2 and form into two 2-inch diameter logs. Shake the candy sprinkles evenly over a sheet of waxed paper. Roll the dough logs over the sprinkles, making sure the sprinkles adhere to the sides. Wrap the logs in waxed paper and refrigerate for 3 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
- Remove 1 dough log from the refrigerator. Unwrap and place on a flat surface. Slice dough into 1/2-inch rounds and place on prepared cookie sheets. Rewrap and return any unused dough to the refrigerator; only slice it just as you are ready to place it on a cookie sheet.
- Bake in the preheated oven until the bottoms start to brown, 10 to 12 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely. Repeat with remaining dough.
Nutrition Facts : Calories 55.7 calories, Carbohydrate 5.5 g, Cholesterol 6.8 mg, Fat 3.5 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 42 mg, Sugar 1.7 g
VANILLA FREEZER BISCUITS (COOKIES) (WITH VARIATIONS)
From Australia's Super Food Ideas. At this stage times are estimated and have not included freezing time. Have estimated icing sugar mixture as recipe didn't specify.
Provided by ImPat
Categories Dessert
Time 27m
Yield 40 biscuits/cookies, 40 serving(s)
Number Of Ingredients 6
Steps:
- Scrape seeds from vanilla bean (they advise you discard the bean but stick it in a canister of sugar and you will soon have vanilla sugar).
- Beat butter, sugar and bean seeds until pale and creamy using an electric mixer.
- Add egg and beat until combined.
- Sift flour over butter mixture and use a wooden spoon, stir to combine.
- Place dough on a lightly floured surface and divide in half.
- Using hands shape each half in a 30cm long log.
- Wrap each log in baking paper, twirling ends to seal.
- Freeze for 2 hours or until firm.
- Remove logs from freezer 15 minutes before slicing.
- Preheat oven to 180 degree C (160 C for fan forced).
- Line 2 baking trays with baking paper.
- Remove paper from logs and slice into 1.5cm thick rounds.
- Place rounds, 3cm apart on prepared trays.
- Bake for 12 to 14 minutes or until light golden colour.
- Cool on trays for 5 minutes and transfer to wire rack to cool completely.
- Dust with icing sugar and serve.
- You can leave logs in freezer for up to 2 months, thaw for 1 hour before slicing and baking.
- VARIATIONS.
- Chocolate chips - Stir 1/2 cup chopped dark chocolate chips at the end of step 4.
- Pistachio - Stir in 2/3 cups of roughly chopped pistachio kernels at the end of step 4.
- Citrus - Add 1 tablespoon finely grated lemon or orange rind with vanilla bean seeds in step 2.
Nutrition Facts : Calories 94.1, Fat 5.2, SaturatedFat 3.2, Cholesterol 18, Sodium 46.3, Carbohydrate 11, Fiber 0.2, Sugar 5, Protein 1
FLAKY FREEZER BISCUITS
Make and share this Flaky Freezer Biscuits recipe from Food.com.
Provided by Laura Bruce
Categories Breads
Time 15m
Yield 41
Number Of Ingredients 10
Steps:
- In a small bowl combine yeast and sugar in water.
- Set aside for 10 minutes.
- In a large bowl mix flour, sugar, baking powder, soda and salt.
- Cut in butter to form a crumbly mixture.
- Stir in yeast mixture and buttermilk.
- Mix just enough to hold dough together.
- Roll dough 3/4 inches thick on floured surface.
- Cut out biscuits with the top of a glass or a cutter.
- Prick tops with fork.
- Freeze separately on cookie sheet.
- After biscuits are frozen, stack and wrap well.
- Before baking let rise until doubled in size.
- Bake at 425°F for 15 minutes on a lightly greased cookie sheet.
- Makes 3-4 dozen.
- Grated Cheddar cheese may be added to soft dough for flaky cheese biscuits.
FREEZER BISCUITS/COOKIES
These are great to have in the freezer for when you have unexpected guests. Just take them out of the freezer and cook from frozen. This is just a basic dough that you can add anything to. You add what you like before freezing. I like to make a dent in the middle of the dough so that when I am ready to bake I just have to add a jam of choice.
Provided by Kiwipom
Categories Dessert
Time 40m
Yield 50 biscuits
Number Of Ingredients 5
Steps:
- Beat butter and sugar until light and fluffy, add eggs and vanilla, beat until well combined.
- Fold in sifted flour, mix to a firm dough.
- Divide dough evenly into three.
- Add desired fillings:.
- 1/4 cup coconut and 60g chopped glace cherries. Roll into balls and roll in extra coconut and place half a glace cherry into each biscuit.
- 1/4 cup chocolate bits. Roll into balls.
- 1/4 cup chopped nuts and 1/4 cup sultanas. Roll into balls.
- Jam. Do not add jam until ready to cook. Roll dough into balls and slightly flatten making a dent in the dough.
- Place biscuits on greased oven tray and place in freezer.
- When frozen place in ziplock bag and return to freezer until needed.
- When required, remove biscuits from freezer, put, still frozen, on greased oven tray, add 1 tsp jam to each biscuit if making jam biscuits; allow room for spreading.
- Bake in moderate 180 C oven 15 to 20 minutes or until golden brown.
- Remove from oven, cool on wire rack.
Nutrition Facts : Calories 76.4, Fat 4.3, SaturatedFat 2.6, Cholesterol 19.1, Sodium 110.8, Carbohydrate 8.7, Fiber 0.2, Sugar 4, Protein 0.9
FREEZER BISCUITS
Everyone needs a treat now and again! These oat-packed biscuits are designed to be stored in the freezer - simply bake when the mood strikes
Provided by Emma Lewis
Categories Afternoon tea, Dinner, Lunch, Snack, Treat
Time 30m
Yield Makes 30 biscuits
Number Of Ingredients 9
Steps:
- When the butter is really soft, tip it into a bowl along with the sugar. Using an electric hand whisk or exercising some arm muscle, beat together until the sugar is mixed through. Beat in the eggs, one at a time, followed by the vanilla extract and a pinch of salt, if you like. Stir in the flour and oats. The mixture will be quite stiff at this point. Now decide what else you would like to add - any or all of the flavours are delicious - and stir through.
- Tear off an A4-size sheet of greaseproof paper. Pile up half the mixture in the middle of the sheet, then use a spoon to thickly spread the mixture along the centre of the paper. Pull over one edge of paper and roll up until you get a tight cylinder. If you have problems getting it smooth, then roll as you would a rolling pin along a kitchen surface. You'll need it to be about the width of a teacup. When it is tightly wrapped, twist up the ends and then place in the freezer. Can be frozen for up to 3 months.
- To cook, heat oven to 180C/fan 160C/gas 4 and unwrap the frozen biscuit mix. Using a sharp knife, cut off a disk about ½cm wide. If you have difficulty slicing through, dip the knife into a cup of hot water. Cut off as many biscuits as you need, then pop the mix back into the freezer for another time. Place on a baking sheet, spacing them widely apart as the mixture will spread when cooking, then cook for 15 mins until the tops are golden brown. Leave to cool for at least 5 mins before eating.
Nutrition Facts : Calories 138 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.21 milligram of sodium
FREEZER CREAM BISCUITS
Whats great about a cream biscuit is that there is none of that cutting in of butter or shortening, just pour in the cream and stir. Easy! From Cooks Illustrated Make-Ahead Recipe Cookbook. The only thing that bugged me with the recipe is that it calls for 4 1/2 cups of cream, most large cream containers at the store are 32 oz. or 4 cups, I wasn't about to buy another thing of cream, so I just used 1/2 cup of the milk out of my frig to make up the difference. It was just fine to me.
Provided by lisar
Categories Breads
Time 40m
Yield 24 biscuits
Number Of Ingredients 5
Steps:
- Line a rimmed baking sheet with parchment paper; set aside.
- Whisk the flour, sugar, baking powder and salt together in a large bowl.
- Stir in the cream with a wooden spoon until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball.
- Knead the dough briefly until smooth, about 60 seconds, adding extra flour as needed if the dough is too sticky.
- Pat the dough into a ¾ inch thick circle. Cut out the biscuits using a 2 ½ inch round biscuit cutter. Lay the biscuits on prepared baking sheet, placing each biscuit about ½ inch apart.
- Gather up the scraps of dough and reknead them briefly to combine, then pat the dough again into a ¾ inch thick round and cut more biscuits; repeat this process for a third time. You can either discard any remaining bits of dough or gently pat them into rustic hand-formed biscuits.
- To store: Wrap the baking sheet tightly with greased plastic wrap and freeze the biscuits until frozen solid, about 6 hours. Transfer the frozen biscuits to a large zipper-top bag and freeze for up to one month.
- To serve after frozen: Adjust an oven rack to the upper middle position and heat the oven to 450 degrees. Lay the biscuits in parchment lined baking sheet, about 2 inches apart, and bake until puffed and golden brown, 20 to 25 minutes. If you have to use two baking sheets for a large amount of biscuits only cooking one baking sheet at a time.
- To serve right away: After cutting out the biscuits, spread them out over 2 parchment-lined baking sheets. Bake the biscuits one sheet at a time, at 450, reducing the baking time to 15 to 20 minutes.
- *Can add 6 oz. of cheddar cheese that has been cut into 1/4 inch pieces, into the flour mixture for cheese biscuits.
Nutrition Facts : Calories 272.4, Fat 16.8, SaturatedFat 10.3, Cholesterol 61.1, Sodium 253.7, Carbohydrate 26.4, Fiber 0.8, Sugar 1.2, Protein 4.1
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