Making Refrigerator Cookies

Nuts and fruits, when used, must be finely chopped so that they do not interfere with slicing the cookies. For dainty, round cookies the dough can be shaped in a washed, empty, frozen fruit juice container from which both ends have been removed.

Because of their high shortening content, refrigerator cookie doughs stiffen when chilled. Thus, the cold rolls of dough will slice easily with a thin, sharp knife. For best results, cut the cookies by using a back and forth sawing motion. Pressing down on the knife while slicing may distort the cookie’s shape.

Slice and bake cookies as needed. The unbaked dough can be rewrapped and stored in the refrigerator for up to one week or placed in the freezer for up to six months. Refrigerator cookies, baked until lightly browned, will have a crisp texture.

Try this refrigerator cookie recipe to see how simple these cookies can be to make.

Crisp Pecan Slices

Ingredients

• ¾ cup butter or margarine
• 1 cup sugar
• 1 egg
• 1 teaspoon grated lemon peel
• 1 tablespoon lemon juice
• 2 cups sifted all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup finely chopped pecans

Method

1. Thoroughly cream butter and sugar.
2. Add egg, lemon peel, and lemon juice; beat well.
3. Sift together flour, baking powder, and salt; add to creamed mixture, mixing well.
4. Stir in finely chopped nuts.
5. Shape in rolls 2 inches in diameter.
6. Chill thoroughly, about 2 hours.
7. Using a sharp knife, slice very thin and place on un-greased baking sheet.
8. Bake at 350 degrees until delicately browned, about 10 to 12 minutes.
9. Cool cookies slightly before removing from pan.
10. This recipe makes about 5 dozen cookies.