FREEZER DATE COOKIES
This recipe is from the 1981 Sunset Vegetarian Cooking cookbook. The cookies include a combination of dates, coconut and walnuts. Preparation time does not include time for dough to chill in freezer. Cooking time is approximate, depending on how many cookie sheets are in the oven at one time!
Provided by Sydney Mike
Categories Dessert
Time 30m
Yield 5 1/2 dozen, 30 serving(s)
Number Of Ingredients 9
Steps:
- With an electric mixer, beat butter, egg and vanilla until smooth.
- In separate bowl, whisk together flour, baking powder and salt.
- Gradually add flour mixture to butter mixture, beating until blended.
- Stir in dates, coconut and walnuts.
- Form dough into two 1-1/2-inch rolls; wrap in wax paper or foil.
- Chill in freezer until firm enough to slice easily (about 2 hours) or for as long as 1 month.
- When ready to make, preheat oven to 350 degrees Fahrenheit.
- Lightly grease several cookie sheets.
- With sharp knife, cut rolls into 3/8-inch slices.
- Place slices on prepared cookie sheets.
- Bake about 12 minutes or until golden.
- Cool on wire rack.
OATMEAL FREEZER COOKIES
Make and share this Oatmeal Freezer Cookies recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 30m
Yield 3 dozen cookies
Number Of Ingredients 10
Steps:
- Mix dry ingredients except sugar.
- Mix fat and sugar until creamy.
- Add eggs and vanilla.
- Mix well.
- Stir in dry ingredients.
- Add rolled oats and raisins.
- Divide dough into four parts.
- Shape each part into a roll, about 6 inches long and 1-1/2 inches in diameter.
- Wrap in waxed paper.
- Freeze.
- To bake: Preheat oven to 350 (moderate).
- Grease baking sheets.
- Remove a roll of dough from freezer.
- Remove wrapping.
- Slice about 1/4-inch thick.
- Place on baking sheet.
- Bake about 15 minutes or until lightly browned.
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
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