• 1/2 cup soft shortening (part butter)
• 1 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1-3/4 cups flour
• 1/2 teaspoon soda
• 1/4 teaspoon salt
Mix the shortening, brown sugar, egg, and vanilla thoroughly.
Sift together the flour, soda, and salt. Stir into the sugar mixture. Form the dough into a roll that’s about 2-1/2 inches across. Wrap in waxed paper.
Chill until firm before using the dough or use the dough as needed, putting the rest of the dough back into the refrigerator.
When you’re ready to bake the cookies, preheat the oven to 400 degrees. Place the chilled cookie roll on a cutting board. Slice with a sharp knife. Cookie slices should be about 1/8 inch thick. Place on an ungreased cookie sheet so that slices are a little apart.
Bake for about 8 to 10 minutes, until the cookies are lightly browned.
First of all this week, I have a note about “Kenny’s Soup”, featured in last week’s column.
I made a pot of soup last week and refrigerated the leftovers. The next day we warmed mugs of soup in the microwave.
It was even tastier than on the day it was made. Thanks for the recipe again, Kenny!
This week’s cookie recipe is good anytime, and it’s especially “handy” during the holidays . That’s because the dough for these “Refrigerator Cookies” can be stored in the refrigerator and then sliced and baked when friends show up for coffee.
To make “Refrigerator Cookies”, you will need these ingredients: 1/2 cup soft shortening (part butter), 1 cup brown sugar (packed), 1 egg, 1/2 teaspoon vanilla, 1-3/4 cups flour, 1/2 teaspoon soda, and 1/4 teaspoon salt.
Mix the shortening, brown sugar, egg, and vanilla thoroughly. Then sift together the flour, soda, and salt. Stir into the sugar mixture. Form the dough into a roll that’s about 2-1/2 inches across. Wrap the roll in waxed paper. Chill in the refrigerator until firm.
When you’re ready to bake the cookies, heat the oven to 400 degrees. Place the chilled roll on a board. Slice with a sharp knife. Slices should be about 1/8 inches thick. Place slices a little apart on an ungreased cookie sheet. Bake for about 8 to 10 minutes, until lightly browned.
This recipe makes about 5 dozen cookies so you might want to double the recipe and chill two cookie rolls.
You can put a little homemade or “store-bought” icing on the cookies, too, or, since it’s a rather thin cookie, use icing or jam to put slices together to make cookie sandwiches.
I especially enjoy the convenience of having the cookie roll on hand.
Do you have holiday recipes that you’d like to share? Call me at 824-8809 or write to me at Box 415, Craig 81626.
Copyright Diane Prather 2012