Recipes (18): Sliced/Refrigerator Cookies

TALK TKL Recipe Chat Room - Week of November 10, 1997
Holiday Cookie Exchange: Sliced/Refrigerator Cookies

Almond Spice Cookies
Ice Box Cookies
Cranberry Icebox Cookies
Slice n' Bake Pecan Cookies
Chocolate and Cherry Butter Cookies
Peppermint Patties
Cranberry Pinwheels
Pecan Crisps
Swedish Coconut Cookies
Pecan Icebox Cookies
Peppermint Pinwheels
Ribbon Cookies
Maple-Nut Slices
Fig Pinwheels
Pinwheel Pumpkin Cookies
Butterscotch Cookies
Dutch Almond Ice Box Cookies

Betsy-TKL (07:55:13 am) :
Title: Almond Spice Cookies
Categories: Cookies
Servings: 1

4 c All-purpose flour
3 ts Cinnamon
1 ts Ginger
1/2 ts Salt
1 ts Baking soda
1 c Butter
2 ts Instant coffee powder
1/2 ts Almond extract
1 c Granulated sugar
1 c Dark brown sugar,*
3 lg (extra) or jumbo eggs
10 oz Slivered blanched almonds**

* firmly packed ** (2 1/2 - 3 cups)

These cookies go well with after dinner coffee or tea.

In a bowl, sift together the flour, cinnamon, ginger, salt and baking soda
and set aside.

In a large bowl, cream the butter. Add the coffee, almond extract,
granulated and brown sugars and beat well. Add the eggs one at a time until
smooth after each addition. On low speed gradually add the sifted dry
ingredients, scraping the bowl with a rubber spatula and beating only until
the mixture is smooth. Gently mix in the almonds.

Spread out two pieces of wax paper. place large spoonfuls of the dough
lengthwise on each piece of paper to form heavy strips about 10-11 inches
long. Fold the long sides of the paper p against the dough and, pressing
against the paper with your hands, shape each strip of dough into a smooth
oblong 12 inches long, 3 inches wide, and about 1 inch thick. Wrap the dough
in the wax paper.

Slide a cookie sheet under both packages of dough and transfer them to the
freezer or refrigerator for several hours or overnight. This slices best
when dough is frozen solid.

Preheat oven to 375 . Unwrap one roll of dough at a time. Place dough on a
cutting board. With a very sharp knife cut the dough into 1/4-inch slices
and place them 1 to 1 1/2 inches apart on an ungreased cookie sheet.

Bake the cookies for about 10-12 minutes at 375 . The cookies are done when
they are slightly colored and spring back when lightly pressed with a
fingertip.

Yield: 4 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by
The American Cooking Guild), Fairview, NJ.
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CarolB, Fl (5:36:05 pm) :
ICE BOX COOKIES

1 cup brown sugar
1 cup white sugar
1 cup chopped pecans
1 cup butter
1 egg
* teaspoon baking powder
3 cups flour

Cream butter, sugar and egg; add dry ingredients which have been sifted
together. Add chopped nuts. Mix well and form into two rolls on
waxed paper. Chill overnight. Slice and bake on a cookie sheet at 375
degrees for 10 to 12 minutes. Remove to racks to cool.

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SueA,CA (8:21:10 pm) : These looked good
Cranberry Icebox Cookies
1 stick (1/2 cup) butter, softened
1 cup packed light-brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon each baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 1/2 cups flour
1/2 cup blanched almonds, finely chopped
1/2 cup cranberries coarsely chopped
1 teaspoon grated lemon peel
Decoration: red and green decorating sugar, halved fresh cranberries and
granulated sugar

1. Beat butter and brown sugar in large bowl at medium speed until fluffy.
Beat in egg, vanilla, baking soda, cream of tartar and salt. On low speed,
beat in flour until blended. Stir in remaining ingredients.
2. Divide in half. Wrap separately and chill until firm, about 1 hour.
3. Shaped each half into an 8-inch long log. Roll logs in colored sugar to
coat. Wrap and chill until hard, about 3 hours.
4. Heat oven to 350 degrees F.
5. With serrated knife, cut 1 roll (keep other refrigerated)into 1/4-inch
thick slices. Place 1 inch apart on lightly greased cookie sheets. Press a
cranberry half on each. Dust with sugar.
6. Bake 12 to 14 minutes until edges are golden brown. Cool on cookie sheet
on a wire rack 3 minutes, then remove to rack to cool completely.
Storage Tip: Store airtight at cool room temperature up to 1 week, or freeze
up to 3 months
Woman1s Day November 1997
.
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CarolB, Fl (8:31:43 pm) :
Slice n' Bake Pecan Cookies

Makes 6 1/2 dozen

1 cup butter, softened

1/2 cup granulated sugar

2 cups EACH: flour, chopped pecans

1 teaspoon vanilla extract

1 tablespoon water

Confectioners' sugar

Preheat oven to 250 degrees.

By hand, mix until they stick together butter, granulated sugar, flour,
pecans, vanilla and water. Form into two 1/2-inch in
diameter rolls and wrap. Chill.

Slice very thinly. Bake about 1 hour. (They will NOT brown.) While warm, dip
in confectioners' sugar.

Nutrients each: 60 calories, 4.4 grams fat (66 percent total calories), 6.8
milligrams cholesterol, 26 milligrams sodium.

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Betsy-TKL (8:57:51 pm) :
From: Cecilia elric01@IMPERIUM.NET
Subject: Workbasket December, 1971 Recipes

CHOCOLATE AND CHERRY BUTTER COOKIES
2 1/2 cups sifted flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup butter
1 1/2 cups sugar
1 egg
2 tsp vanilla
1/2 cup chopped candied cherries
1/2 cup chopped pecans
1 square (1 oz) unsweetened chocolate, melted
Sift together flour, baking powder and salt. Cream butter; add sugar a small
amount at a time and cream well after each addition. Add egg and vanilla;
beat until fluffy. Blend in dry ingredients. Divide dough into two equal
portions. To one half of dough mix in cherries; to the second half add
pecans and chocolate. Chill dough until each portion can be shaped into 2
rolls, 12 inches long. Wrap in waxed paper. Chill until firm. Cut int0 1/4
inch slices. Bake on ungreased cookie sheet at 375, 10 minutes or until
lightly browned. Makes 8 dozen.
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Betsy-TKL (9:54:14 pm) :
Peppermint Patties

Recipe By : Janet Baker
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound margarine -- softened
2/3 pound sugar
1 each egg
1 teaspoon peppermint extract
1 1/8 pounds all-purpose flour
1/4 ounce baking powder
1/8 teaspoon salt

Cream margarine; gradually add sugar, beating until light and fluffy.

Add egg and extract, beating well.

Combine flour, baking powder and salt; add to creamed mixture, beating just
till blended.

Divide dough in half; add a few drops of red food coloring to one half, and
knead till color is evenly distributed.

Leave the other half alone, or may color with green food coloring, doing the
same as above.

Cover both halves and refrigerate till both halves are firm.

Divide each portion half into 2 halves again.

On floured wax paper, roll one white portion into an 8 inch square. Do the
same with a red portion.

Invert white dough onto red dough, and roll firmly into a tight jelly roll
form, removing paper as you do so.

Do the same with the other 2 halves.

Cover and chill.

Cut dough into 1/4 inch slices and place on an ungreased cookie sheet.

Bake at 350 for 10 minutes.
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SueA,CA (11:00:31 pm) : Cranberry Pinwheels
Contributor: groll@DPW.COM (Jayne Gordon Groll)

Ingredients:
1/2 cup butter or margarine
1 1/2 cups ground cranberries
1 cup granulated sugar
1 cup ground walnuts
1 egg
1 tbsp. grated orange peel
1 tsp. vanilla
2/3 cup brown sugar
1 1/2 cup flour
1/4 cup milk
1/4 tsp. baking powder
1/4 tsp. salt

Preparation

In a large bowl, cream butter, sugar, egg and vanilla until light and
fluffy. In a medium bowl, combine flour, baking powder and salt. Gradually
add to creamed mixture until well combined. Gather dough into a ball, cover
with plastic and refrigerate for two hours.
In a small bowl, combine the brown sugar and milk. Roll out the refrigerated
dough on a lightly floured pastry board, creating a large rectangle. Spread
the brown sugar mixture over the dough. Sprinkle with with the ground
cranberries, walnuts and orange peel, leaving a 1/4 inch border on each of
the narrow ends. Beginning at one of the narrow ends, roll the dough into a
tight jelly roll. Wrap the roll with wax paper, seam side down, and freeze
overnight.
Preheat the oven to 375 degrees. Grease 2 cookie sheets. Cut the frozen
roll, seam side down, into 1/4 inch slices and place on greased cookie
sheets, 3 inches apart. Bake for 12 to 15 minutes or until the edges are
lightly browned. Remove from pan and cool on a wire rack.
found at the Newwork Cookbook

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SueA,CA (11:04:36 pm) : PECAN CRISPS--
This recipe makes two logs of dough which can be stored in the freezer for
up to two weeks, to be sliced and baked as needed.

1 1/4 cups chopped pecans
1/2 cup packed light brown sugar
2 1/3 cups unbleached white flour 1/2 cup powdered sugar
1/2 teaspoon baking soda
1 large egg
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup flavorless vegetable oil
1/2 cup (1 stick) unsalted butter, slightly softened

Preheat the oven to 325 . Spread pecans in single layer in a large baking
pan and toast in the over for 7 to 8 minutes, stirring occasionally, until
fragrant and browned. Remove from the oven and set aside until cool.
Thoroughly stir together flour, baking soda, and salt.
In a large mixing bowl, combine butter, brown and powdered sugar, and beat
until fluffy and smooth. Add egg, oil, and vanilla and beat until well
mixed. Beat in dry ingredients. Stir in half of toasted, cooled pecans.
Cover and refrigerate dough for 1 hour, or until slightly firm. Divide dough
in half. Lay each half on a 15 inch long sheet; of waxed paper and shape
into smooth 2 inch diameter logs about 9 1/2 inches long. Sprinkle half of
remaining pecans over each log, pressing and patting them into the surface.
Wrap logs tightly and freeze for at least 4 hours or until very firm. The
dough may be placed in plastic bags and frozen for up to 2 week, if desired.
Preheat the oven to 375 . Grease several baking sheets. Remove one log from
freezer, cut quickly into 1/4 inch thick slices, and place 1 1/2 inches
apart on baking sheets.
Immediately place in upper third of the oven and bake for 9 to 11 minutes,
or until nicely colored all over and slightly darker around edges. Reverse
baking sheets from front to back halfway through baking to ensure even
browning. Using a spatula, transfer the cookies to wire racks and let stand
until completely cooled.
Store in airtight container for up to a week. Freeze for longer storage.

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SueA,CA (02:24:16 am) : Swedish Coconut Cookies
3 1/2 cups all-purpose flour
2 cups sugar
2 cups Land of Lakes Butter, softened
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1 cup flaked coconut

In large mixer bowl, combine flour, sugar, butter, baking powder, baking
soda and vanilla. Beat at low speed, scraping bowl often, until well mixed,
3 to 4 minutes. Stir in coconut. Divide dough into halves; shape each half
into a 12 x 2-inch roll. Wrap in waxed paper. Refrigerate until firm, at
least 2 hours.
Heat oven to 350 degrees. Cut rolls into 1/4-inch slices. Place 2 inches
apart on ungreased cookie sheets. Bake for 9 to 14 minutes, or until edges
are lightly browned. Cool slightly, remove. Makes about 8 dozen cookies.
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Jasper (8:14:25 pm) : Pecan Icebox Cookies

(Taste of Aloha Cookbook)

1 cup butter
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 t vanilla
2 cups flour
1/2 t baking soda
1/4 t salt
1/2 c chopped pecans
Cream butter and sugars. Add egg and vanilla. Sift dry ingredients and
combine with creamed mixture. Stir in pecans. Roll and chill. Preheat oven
to 350 degrees. Slice 1/4 inch thick and bake 8 to 10 minutes. Note: the
thinner the slice, the crisper the cookie
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Betsy-TKL (09:05:59 am) :
Peppermint Pinwheels

Recipe By : Anita A. Matejka
Serving Size : 84 Preparation Time :0:15
Categories : Cookie And Bar

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c margarine -- softened
3 c unbleached flour
1 c granulated sugar
1 egg white -- whipped
2 tbsps skim milk -- at room temperature
1 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp peppermint extract
1/2 tsp red or green food coloring

Preheat oven to 375. Unprepared baking sheet needed; set aside. In a
mixing bowl, combine margarine, egg white, milk, vanilla, and peppermint
extract. In another mixing bowl, combine flour, sugar, baking soda, and
salt. Mix wet ingredients with dry ingredients just until moistened.
Divide dough into halves. Stir 1/2 teaspoon food coloring into 1 half of
dough. Shape dough between two pieces of waxed paper; roll each portion
into a 12 x 11" rectangle. Remove top sheets of waxed paper from plain
dough and colored doughs. Invert plain dough on top of colored dough.
Peel off top sheet of paper. From the long side, roll up jelly roll style,
removing bottom sheet of paper as you roll. Cut criss cross in half, then
wrap and chill for 4 to 24 hours. Cut rolls into 1/8" slice. Place 2"
apart on unprepared cookie sheet. Bake 8 to 10 minutes.
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Betsy-TKL (09:06:23 am) :
Ribbon Cookies

Recipe By : Jane Johnson
Serving Size : 36 Preparation Time :0:15
Categories : Cookie And Bar

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c margarine -- softened
1 egg white -- whipped
1 tsp vanilla
2 1/2 c unbleached flour
1 1/4 c granulated sugar
1 1/2 tsps baking powder
1/2 tsp rum extract
1 oz unsweetened chocolate square -- melted
1/4 c nuts -- chopped
red food coloring
green food coloring

Preheat oven to 375. Line a 9 x 5 x 3" pan with waxed paper; set aside.
In a mixing bowl, combine margarine, sugar, egg white, and vanilla. In
another mixing bowl, combine flour sugar, and baking powder. Mix wet
ingredients with dry ingredients just until moistened. Divide dough into 3
equal parts. For each dough divided add each flavor or nut as indicated:
red-rum, green-nuts, and chocolate. Pack the red-rum dough evenly over the
bottom of the loaf pan, then green-nuts dough in the middle and chocolate
on the top. Cover with waxed paper. Chill overnight. Remove dough from
pan. Begin cutting the dough into thirds, then cut into thin slices.
Place on unprepared cookie sheet. Bake 12 minutes.
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SueA, CA (10:43:25 pm) : Maple-Nut Slices

1/2 cup margarine or butter
1/2 cup shortening
3 cups all-purpose flour
1 1/4 cups brown sugar
1 egg
2 tablespoons milk
1 1/2 teaspoons maple flavoring
1/2 teaspoon baking soda
1/4 teaspoon salt
1 slightly beaten egg white
1 cup finely chopped toasted pecans
Powdered Sugar Icing

In a mixing bowl beat margarine or butter and shortening with an electric
mixer on medium to high speed about 30 seconds or till softened. Add about 1
cup of the flour, the brown sugar, egg, milk, maple flavoring, baking soda,
and salt. Beat till thoroughly combined. Beat or stir in remaining flour.
Shape dough into three 8-inch rolls about 1 1/2 inches in diameter. Brush
rolls with egg white; roll in chopped pecans on waxed paper. Wrap in waxed
paper or clear plastic wrap; chill for 4 to 24 hours.

Cut dough into 1/4-inch-thick slices. Place 1 inch apart on an ungreased
cookie sheet. Bake in a 375 oven about 8 minutes or till edges are firm.
Remove and cool on a wire rack. Drizzle with Powdered Sugar Icing. Makes
about 90.

Powdered Sugar Icing: In a mixing bowl stir together 1 cup sifted powdered
sugar, 1/4 teaspoon vanilla, and 1 to 2 tablespoons milk to make of desired
consistency.
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Betsy-TKL (9:29:12 pm) :
Date: Sun, 3 Aug 1997 22:57:00 EDT
From: Felicia Pickering (MNHAN063@SIVM.SI.EDU)

Fig Pinwheels
Yield = about 4 dozen pinwheels

1 cup chopped Calimyrna figs (about 6 ounces) 1/4 cup plus 2 tablespoons
water
1/4 cup granulated sugar
1/4 cup chopped walnuts
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, at room temperature 3/4 cup firmly packed
dark brown sugar
1/4 cup sour cream
1/2 teaspoon lemon extract

Combine the figs, water, and granulated sugar in a small saucepan. Cook over
medium heat for about 5 minutes, stirring constantly, until the water has
been absorbed. Remove from the heat, stir in the walnuts, and set aside to
cool.
In a bowl, whisk together the flour, baking soda, salt, and spices. In a
large mixing bowl, cream the butter and brown sugar with an electric mixer
at medium speed until pale and smooth. At low speed, beat in the sour cream,
and then the lemon extract. Stir in the flour mixture with a wooden spoon.
Turn the dough out onto a small baking sheet that has been lined with wax
paper. Shape with a rubber spatula into a rectangle about 8 by 6 inches.
Cover with a second sheet of wax paper and refrigerate for 30 minutes.
Roll the dough out on the baking sheet to a 12-by-9-inch rectangle. Remove
the top sheet of wax paper. Spread the fig filling evenly on top, leaving a
1/2-inch border along the long sides. Fold over the border along one of the
long edges and roll the dough up tightly like a jelly roll. Crimp the
opposite border closed to seal. Wrap in the wax paper and refrigerate for at
least 3 hours. Preheat the oven to 375 F.
Cut the roll into 1/4-inch slices and place on ungreased cookie sheets. Bake
for about 12 minutes, until lightly colored and firm to the touch. Cool the
cookies for 1 minute on the sheets, then transfer to wire racks to finish
cooling.

Recipe is from _The Complete Cookie_ by Barry Bluestein and Kevin Morrissey.

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Betsy-TKL (10:24:35 pm) :
Title: Pinwheel Pumpkin Cookies
Categories: Cookies, Pumpkin
Yield: 96 servings

----------------------------------FILLING----------------------------------
1 3/4 c Pumpkin, canned
-Or fresh (16 oz.)
1 c Granulated sugar
1 tb Pumpkin pie spice
1 c Nuts; chopped

-----------------------------------DOUGH-----------------------------------
4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Cinnamon
1 c Shortening
2 c Granulated sugar
3 Eggs

-----------------------------------ICING-----------------------------------
2 c Powdered sugar; sifted
1 tb Butter or margarine;melted
1 ts Vanilla extract
2 tb Milk (2 to 3 T)

For filling: In medium saucepan, combine pumpkin, sugar, and pumpkin pie
spice; bring to a boil. Reduce heat; simmer 10 minutes. Stir in nuts. Cool;
set aside. For dough: In medium bowl, combine flour, baking soda, salt, and
cinnamon; set aside. In large mixer bowl, cream shortening and sugar. Add
eggs; beat until fluffy. Add dry ingredients; mix well.

To assemble: Divide dough into 3 portions. On floured foil, roll out 1
portion of dough into 8 x 12-inch rectangle (keeping remaining dough
chilled). Spread with 1/3 of filling. Starting from wide end, roll as for
jelly roll. Wrap in foil. Repeat process with remaining dough and filling.
Freeze rolls several hours or overnight. Remove one roll at a time from
freezer; unwrap and, with sharp knife, cut into 3/8-inch slices. Place on
greased cookie sheet. Bake in preheated 400-degree oven for 10 to 12
minutes, or until golden. Cool on wire rack. Drizzle with icing.

For icing: In medium bowl, combine powdered sugar, butter, vanilla, and
milk; blend until smooth.

From Libby's Favorite Pumpkin Recipes
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Title: Butterscotch Cookies
Categories: Cookies
Servings: 1

3 c Brown sugar
3/4 c Shortening
4 ea Eggs
5 c Flour
3/4 ts Baking soda
3/4 ts Cream tartar
1 ts Vanilla
Filling; cook together:
1 c Dates
1/2 c Nuts
1/2 c Sugar
1/2 c Water

Make into rolls and place in refrigerator for a few hours. Cut into thin
slices and place cooled filling between slices. Bake in a slow oven. Note:
Slow oven is 300 - 350 F. Source: Mrs. C. W. Roberts, Morgan Grange, Butler
County, OH
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Title: Dutch Almond Ice Box Cookies
Categories: Cookies
Servings: 6

1 c Sugar
1 lb Softened margarine
1/2 lb (2-cup) almond paste, grated
-or broken up into very
-small pieces
4 c Unsifted flour
1 ts Almond flavoring

Granulated sugar for dusting

Cream the sugar and margarine. Add the almond paste and work in either by
hand or on the low speed of an electric mixer. Knead in the flour, add the
flour a little at a time, first with the beater, then by hand. Form the
dough into 3 or 4 balls, wrap in waxed paper and chill overnight in the
refrigerator. Slice 1/4 inch thick. Rolls can be frozen, and thawed. Bake
cookies on an ungreased cookie sheet in preheated oven to 350 degrees for
10-12 minutes. Watch carefully because they burn easily. Cookies should be
crisp and dry, and only a little brown at the edges. Cool cookies and place
in pie plate with a little sugar; shake to cover the bottoms of cookies.
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