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Cook'n with Betty Crocker 
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Chef Refrigerator Cookies |
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Serves: 3 Print this RecipeUse Chef Pastry Mix (see below) in this recipe. 8 1/2 cups flour 1/2 cup sugar 1/4 cup baking powder 1 tablespoon cornstarch (to keep mixture dry) 1 tablespoon salt 2 cups vegetable shortening solid * See note below. 3/4 cup powdered sugar 1/3 cup butter or margarine 1 egg 1 teaspoon vanilla extract 1 teaspoon lemon juice or orange extract 1 3/4 cups Chef Pastry Mix Sugar and nuts * Measure dry ingredients into a large bowl; mix well. Sift mixture into another large bowl. With a pastry blender; cut in shortening until mixture resembles cornmeal. Store in an airtight container in a cool dry place up to 3 months. Beat confectioners' sugar, butter or margarine, egg, and extracts until creamy. Gradually beat in mix until well blended. Divide dough in half. On floured waxed paper, shape each portion into a roll 1 1/2 inches in diameter. Wrap in waxed paper, then in foil. Freeze overnight or up to 3 months. To bake cookies: Heat oven to 375° F. Unwrap one roll of dough and cut into 1/4 -inch rounds. Place on ungreased cookie sheets and sprinkle with sugar or press a nut half into the middle. Bake for 10 to 12 minutes or until lightly browned. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Chocolate Drop Cookies Drop Cookies Favorite Brownies Lemon-Ginger Shortbread Cookies Overnight Cookies 01-Dear Bread Lovers 02-Five Steps to Great Bread 03-Basic Cycle Features 04-Know Your Bread Ingredients 05-If You Don't Have Bread Machine Yeast... 06-Flour Power! 07-High Altitude 08-Measuring Your Bread Machine Pan Size 09-Let's Make a Great Bread Loaf 10-Here's How We Test the Recipes 11-The Proof Is in the Dough 12-Refrigerating Dough 13-Betty's Tips for Shaping Dough 14-Keeping Bread Fresh 15-Freezing Bread 16-Any Way You Want to Slice It 17-Some Like It Hot: Reheating Your Bread 18-Your Bread Machine Baking Questions |
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