Refridgerator cookie recipe

TinyArtist

REFRIGERATOR COOKIES

    Melt-in-the-mouth, rich, and crispy.
    Mix together thoroughly ...
   

• 1 cup soft shortening
• ½ cup sugar
• ½ cup brown sugar
• 2 eggs
  

    Sift together and stir in
   

• 2¾ cups sifted GOLD MEDAL Flour
• ½ tsp. soda
• 1 tsp. salt
• *2 to 3 tsp. cinnamon
  

    *Or use 1½ tsp. vanilla (add with eggs).
    Mix thoroughly with hands. Press and      mold into a long smooth roll about 2½″      in diameter. Wrap in waxed paper, and      chill until stiff (several hours or overnight).      With a thin, sharp knife, cut in      thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices      a little apart on ungreased baking sheet.      Bake until lightly browned.
    TEMPERATURE: 400° (mod. hot oven).
    TIME: Bake 6 to 8 min.
    AMOUNT: About 6 doz. 2½″ cookies.
   

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NUT REFRIGERATOR COOKIES

    Nut-lovers really go for these cookies.
    Follow recipe above—and mix into      dough ½ cup cut-up blanched almonds or      black walnuts or other nuts.
   

DATE-NUT REFRIGERATOR      COOKIES

    Follow recipe above—using both cinnamon      and vanilla. Mix into dough ½      cup finely chopped nuts and ½ cup finely      cut dates.
   

ORANGE-ALMOND      REFRIGERATOR COOKIES

    Follow recipe above—but omit cinnamon.      Stir 1 tbsp. grated orange rind into      shortening mixture. Mix into dough ½      cup cut-up blanched almonds.
   

CHOCOLATE REFRIGERATOR      COOKIES

    Follow recipe above—but omit the      cinnamon. Blend 2 sq. unsweetened chocolate      (2 oz.), melted and cooled, into the      shortening mixture.
   

for an elegant dessert: Make a roll by arranging the chocolate      or ginger cookies (see p. 23) side by side with sweetened whipped      cream between. Spread whipped cream over top and sides of      roll. Chill 6 to 8 hr. Slice diagonally for gaily striped servings.

   
   
Betty Crocker, Public Domain