Recipe: Refrigerator Cookies (9)

Hi Joel,

I'm going to have to try the recipes being shared here, they sound wonderful. Here are a variety to choose from - I haven't tried any of the yet. I'll post the chocolate recipes in another file.

Happy baking!

Betsy

Peppermint Swirl Refrigerator Cookies
Refrigerator Spice Cookies
Diabetic Refrigerator Cookies
Scottish Shortbread With 7 Variations
Overnight Cookies
Lemon Butter Wafers
Rainbow Ribbons Refrigerator Cookies
Jenifer House Country Store Ginger-Molasses Cookies
Spumoni Cookies

Author: Fred Towner
Date: 1998/04/23
Forums: rec.food.recipes

Title: Peppermint Swirl Refrigerator Cookies
Categories: Cyberealm, Cookies
Yield: 10 servings

1 c Margarine or Butter, (softened)
1 c Sugar
1 Egg
2 tb Milk
1 ts Vanilla
3 c Flour
1/2 ts Baking soda
1/4 ts Salt
1/2 ts Peppermint extract
4 (to 5) Drops red food color
1/4 c Pink sugar

In a large bowl, combine margarine, sugar, egg, milk, and vanilla; mix until light and fluffy. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking soda and salt. Add flour mixture to margarine mixture; mix well. Place half of dough into a plastic bag or wrap in plastic. To remaining half of dough, add peppermint extract and red food color; mix well. Place in plastic bag or wrap. Refrigerate both portions about 1 hour. Divide each portion of dough in half. Roll 1 part white dough into a 10x8-inch rectangle between 2 pieces of plastic wrap. Set aside. Repeat with 1 part pink dough. Remove top sheet of plastic wrap from both the pink and the white dough. Place pink dough over white dough; remove plastic wrap from pink dough. Trim edges, if desired. Starting at the 10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from bottom as dough is rolled. Repeat with remaining dough to form second roll. Place 2 tablespoons of the pink sugar on separate sheet of plastic wrap. Roll 1 roll of dough in pink sugar, pressing gently into dough. Repeat with second roll. Wrap in plastic wrap; refrigerate 8 hours or up to 1 week. Heat oven to 375xF. Slice cookies 1/8 inch thick. Place 1 inch apart on ungreased cookie sheets. Bake for 5 to 7 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely. Makes 10 dozen cookies

Source: Classic Pillsbury Cookbook - Holiday December 1993
Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.


Title: Refrigerator Spice Cookies
Categories: Bakery, Cookies, Low-fat, Vegan
Yield: 48 cookies

1/4 c Honey
1/2 c Soy margarine
1/2 c Light molasses
2 c Unbleached white flour
1/4 c Ground almonds
1/2 ts Grated orange peel
1 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/4 ts Ground cardamom
1/2 ts Baking soda
Vegetable cooking spray

In a small pot over medium heat, combine honey, margarine, molasses and bring to a boil. Remove from heat and let cool for 3 minutes. While mixture is cooling, combine remaining ingredients in a large bowl. Stir in honey mixture until well combined. Divide dough into 4 equal pieces and roll each piece into a log. Wrap each log in plastic wrap & refrigerate 2 or 3 hours or overnight.

Preheat oven to 375F. Lightlky coat a non-stick baking sheet (why if it's non-stick would one have to do this?) with cooking spray and set aside.

Lightly flour work surface. Roll each log into a thin dough about 1/8" thick. Cut into shapes with cookie cutters. Transfer to baking sheet & bake for 5 minutes or until firm. Cool on wire cooling racks. Makes 4 dozen.

"Vegetarian Times", December, 1993


Title: Refrigerator Cookies
Categories: Diabetic, Desserts, Cookies
Yield: 32 servings

Approved by the Diabetes Assoc.

1/2 c Butter or Margarine
1 Egg
2 ts Vanilla
1 ts Baking powder
ds Salt
1 c Flour
1 c Dates, unsugared, chopped
1 c Coconut, shredded
1 c Walnuts or Pecans

Cream butter, egg and vanilla until mixed and fluffy. Beat in dry ingredients gradually mixing well after each addition. Mix in dates, coconut and 1/ c of the nuts. Form dough into two 1-1/2 inch logs. Roll logs into remaining nuts (1/4 c each). Wrap in waxed paper and chill (or freeze) until firm enough to slice. Preheat oven to 350 degrees. Slice cookies 1/4 inch thick and place on a nonstick cookie sheet. Bake 10-12 minutes until light golden brown. Cool on wire racks.
2 cookies = 1 fat, 1/2 fruit, 1/4 brd, 95 cal. carbs = 11.5, pro = 1, f = 5


Author: Janie McKinney
Date: 1997/08/01
Forums: rec.food.recipes

SCOTTISH SHORTBREAD WITH 7 VARIATIONS

Makes about 5 dozen 1 1/2-inch or 3 6- to 7-inch cookies

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon grated orange zest, optional
1/3 cup cornstarch
1 2/3 cups all-purpose flour

In large mixing bowl, beat butter, powdered sugar, vanilla, salt and orange zest until light. Fold in cornstarch, then flour, 1/2 cup at a time, blending well after each addition. Dough will be extremely soft. Spoon dough onto the center of a 16-inch length of plastic wrap. Fold long sides of plastic over dough. With palms, roll wrapped dough to form a log about 14 inches long and 1 1/2 inches in diameter. Twist ends of plastic wrap to seal. Refrigerate or freeze until firm, 1 to 4 hours.

Or, to make large shortbread rounds: Before refrigerating, divide dough into 3 equal portions. Press each third evenly over bottom of a lightly buttered 8-inch pie pan. You can also form dough into 3 6- to 7-inch circles on lightly buttered baking sheets (2 on 1 sheet, 1 on the other). Refrigerate 1 hour. Score each circle into 8 wedges. Using the tines of a fork, prick the circles all over at 3/4-inch intervals. If desired, notch the edges of each circle with 1-inch-long slits, 1/4 inch apart. Preheat oven to 300 degrees F. Remove dough logs from refrigerator; unwrap. Cut chilled dough into 1/4-inch slices. Arrange, 1 inch apart, on ungreased baking sheets. If making large shortbread rounds, remove them from the refrigerator 5 minutes before baking.

Bake 15 to 20 minutes (a few minutes longer may be necessary for the large rounds), or until pale golden. Cookies are very fragile. Use a metal spatula to carefully remove individual cookies from the baking sheets; cool on racks. Cool large racks in pans or on baking sheets. Store in an airtight container at room temperature 1 week; freeze for longer storage.

Variations:
Nutty Shortbread: Add 3/4 cup ground toasted almonds, pecans, walnuts or hazelnuts with flour. If desired, sprinkle top of unbaked shortbread with chopped nuts; press lightly onto surface.

Chocolate Shortbread: Increase powdered sugar to 1 cup. Substitute 1/2 cup unsweetened cocoa powder, preferably Dutch process, for 1/3 cup flour.

Spiced Chocolate Shortbread: Add 1/2 teaspoon each ground cinnamon and ground nutmeg to dry ingredients for Chocolate Shortbread.

Spicy Shortbread: Add 1 teaspoon ground cinnamon and 1/2 teaspoon each ground nutmeg and ground allspice with flour.

Chocolate-Dipped Shortbread: Melt 6 ounces semisweet chocolate with 2 teaspoons vegetable oil; cool until warm. Dip each cookie halfway into melted chocolate. Place dipped cookies on a waxed paper-lined baking sheet; refrigerate until chocolate is set.

Shortbread Sandwiches: Spread about 1/2 teaspoon seedless raspberry (or your favorite) jam on the bottom of one shortbread cookie. Top with a second cookie.

Chocolate-Dipped Shortbread Sandwiches: If desired, dip shortbread sandwiches halfway into melted semi-sweet chocolate


Author: Sean McCormick
Date: 1996/11/23
Forums: rec.food.cooking

Title: OVERNIGHT COOKIES
Categories: Cookies, Desserts, Londontowne
Yield: 1 servings

2 c Sugar
1 1/2 c Melted butter
4 1/2 c Flour
2 ts Baking powder
3 Eggs
Vanilla (optional)

Combine sugar with melted butter. Sift flour and baking powder. Add eggs alternately with flour to creamed mixture of butter and sugar. Add vanilla if desired. Divide dough into 4 parts. Add one of the following to each part: 1/2 c coconut 1/4 c peanut butter or nuts 1/2 c dates 1 t ea. cinnamon and nutmeg Roll dough separately in wax paper or put in molds. Chill in refrigerator. Slice and bake 7-10 minutes at 400 degrees. Mrs. James W. Wilson


Author: Tzigane
Date: 1998/03/02
Forums: rec.food.recipes

Lemon Butter Wafers

1/3 cup unsalted butter
1 cup sugar
2 large eggs
1 1/4 cups sifted lour
2 Tbsp. very finely minced lemon zest (see note)
1/3 cup ground almonds (see note)

In the large bowl of an electric mixer, beat the butter until smooth and add the sugar, beating until creamy. Beat in eggs, scraping down the sides of the bowl. Add the flour, beating just until combined. Add the lemon zest and almonds, stirring until well incorporated. Cover the bowl with plastic wrap and place in the refrigerator until well chilled, at least 3 hours.

Preheat the oven to 350 F. Butter a nonstick cookie sheet. Using a 1/2 tablespoon measure, spoon out level * tablespoons of chilled cookie dough onto the cookie sheet, placing them 3 inches apart. Bake for about 10 minutes or until the cookies have just flattened and are lightly browned around the edges. Cool the cookies on racks. Store in a covered tin.

Makes 64.

Note: It is best to grind the almonds and mince the lemon zest in a small electric grinder such as a coffee grinder. The result is superior to that obtained with an ordinary food processor.

Variation: Spread 1 tablespoon best quality seedless raspberry jam on the bottom of one cookie, then place the bottom of another cookie on top. This makes a delicious lemon raspberry cookie sandwich. Makes 32.


Author: Vicki Liszewski
Date: 1997/12/02
Forums: rec.food.recipes

Janie McKinney requested beautiful and tasty Christmas cookies. Here's one that came from one of those seasonal cookie magazines a couple years ago. Looks involved, but is really foolproof and will "knock their socks off".

Rainbow Ribbons Refrigerator Cookies
(Makes about 4 dozen)

3 1/2 cups flour
1 cup sugar
1 cup margarine or butter, softened
1 t. vanilla extract
1/2 t. salt
2 large eggs

1 t. instant espresso coffee powder
2 t. hot tap water
2 T. cocoa
1/2 t. anise extract
green food coloring
red food coloring

4 hours or up to 1 week ahead:

Combine first six ingredients in large mixer bowl. Beat on low speed until well blended. Divide dough into thirds; place each in a bowl. In a cup, stir instant espresso and 2 teaspoons hot tap water until dissolved. Stir espresso mixture and cocoa into one third of dough; with hand, knead until well blended. To second third of dough, add anise extract and enough green food coloring to tint dough a pretty green; knead until well blended. To remaining dough, add enough red food coloring to tint dough pink; knead until well blended. Shape each dough into a ball; wrap each with plastic wrap and refrigerate 1 hour or until firm enough to handle (or, place dough in freezer 30 minutes).

On sheet of waxed paper* with floured rolling pin, roll pink dough into 12 x 7 1/2" rectangle. On another sheet of waxed paper, roll chocolate dough into 12 x 7 1/2" rectangle. On another sheet of waxed paper, roll green dough into 12 x 7 1/2" rectangle. Invert chocolate dough onto pink dough; invert green dough onto chocolate dough.

Fold dough into thirds: Starting from one 12-inch side, fold one third of dough over middle one third; fold opposite one third over both to make 12 x 2 1/2" rectangular log. Wrap dough in plastic wrap and refrigerate 1 hour or until firm enough to slice (or place dough in freezer 30 minutes). Preheat oven to 400 degrees. Cut dough cross-wise into 1/4-inch-thick slices. Place slices, cut-side down, on ungreased cookie sheets, about 1 inch apart. Bake 10 minutes or until very lightly browned around edges. Remove to wire rack to cool. Store in tightly covered container and use within 1 week.

* To keep waxed paper from slipping on counter, dampen counter slightly with a sponge before laying down waxed paper.

Very impressive for Christmas cookie exchanges or parties.


Author: Kirkall
Date: 1996/09/24
Forums: rec.food.cooking

These are the best flavored soft ginger cookies in my file.

JENIFER HOUSE COUNTRY STORE GINGER-MOLASSES COOKIES

1 pound butter (2 cups)
3/4 cup dark molasses
1/4 cup water
1/2 tablespoon salt
3 cups brown sugar

3 large eggs

6 1/2 cups unsifted flour
1 tablespoon baking soda
1 tablespoon cinnamon
2 teaspoons cloves
2 1/4 teaspoons ginger

Cream butter, molasses, water, salt and brown sugar together. Beat in eggs. Sift dry ingredients together and then add to creamed mixture. Mix well. Refrigerate for 24 hours. Roll in balls (2" in diameter.) Then roll in granulated sugar. Bake for 15 to 18 minutes at 350 degrees.
Yield: approximately 3 1/2 dozen rather large cookies. Leave room for them to expand on cookie sheet.

NOTE: If cookies become hard, store in a tightly closed plastic bag, or in an airtight container in which you've placed a slice of apple or a slice of bread.


Author: leig
Date: 1996/11/22
Forums: rec.food.recipes

SPUMONI COOKIES
from: Betty Crocker

1 cup margarine or butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 egg
2 1/4 cups all purpose flour
1/2 teaspoon salt
1/4 cup chopped pistachio nuts or toasted almonds
6 drops green food color
1 square (1 ounce) unsweetened chocolate, melted and cooled
2 tablespoons finely chopped maraschino cherries, drained

Mix margarine, sugar, vanilla and egg. Stir in flour and salt. Divide dough into 3 equal parts. Mix pistachio nuts and food color into 1 part. Mix chocolate into 1 part. Mix cherries into remaining part. Line bottom and ends of loaf pan, 9 x 5 x 3 inches, with foil, allowing ends of aluminum foil to extend 5 inches over each end of pan. Press nut dough evenly in bottom of pan. Press chocolate dough on nut dough. Press cherry dough on chocolate dough. Cover dough with extended ends of foil Refrigerate at least 2 hours or overnight.

Heat oven to 375 degrees.Remove foil and dough from pan. Remove foil. Cut dough crosswise into 1/4 inch slices. cut each slice crosswise into halves. Place about 1 inch apart on ungreased cookie sheet. Bake cookies until set. About 10 minutes. Immediately remove from cookie sheet. About 6 1/2 dozen cookies. 45 calories per cookie