Post by chief_cook2 on Aug 13, 2005 7:32:59 GMT -6
Brown Sugar Refrigerator Cookies
Dough keeps up to 10 days in the refrigerator. Wrap well in waxed paper.
Brown Sugar Refrigerator Cookies
for 6 dozen cookies you will need:
2 cups light or dark brown sugar,
packed 1 cup butter or margarine
2 eggs, slightly beaten
3 teaspoons vanilla
3-1/2 cups unsifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped walnuts, optional
In a mixing bowl, cream together sugar and butter untill light and fluffy.
Add vanilla and eggs, one at a time, beating well after each addition.
Scrape down sides of bowl as necessary. Combine flour, soda and salt. Add to
creamed mixture. Stir in nuts, if used. Divide dough in half. Roll each half
into a log 2 inches in diameter in waxed paper. Twist ends to shut.
Refrigerate until firm, at least overnight.
Cut rolls into 1/4" thick slides. Set slices 1 inch apart on ungreased
cookie sheets.
Bake at 350 degrees for 10 to 12 minutes or until golden.
Serve hot or remove while hot onto rack to cool.
Dough keeps up to 10 days in the refrigerator. Wrap well in waxed paper.
Brown Sugar Refrigerator Cookies
for 6 dozen cookies you will need:
2 cups light or dark brown sugar,
packed 1 cup butter or margarine
2 eggs, slightly beaten
3 teaspoons vanilla
3-1/2 cups unsifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped walnuts, optional
In a mixing bowl, cream together sugar and butter untill light and fluffy.
Add vanilla and eggs, one at a time, beating well after each addition.
Scrape down sides of bowl as necessary. Combine flour, soda and salt. Add to
creamed mixture. Stir in nuts, if used. Divide dough in half. Roll each half
into a log 2 inches in diameter in waxed paper. Twist ends to shut.
Refrigerate until firm, at least overnight.
Cut rolls into 1/4" thick slides. Set slices 1 inch apart on ungreased
cookie sheets.
Bake at 350 degrees for 10 to 12 minutes or until golden.
Serve hot or remove while hot onto rack to cool.