Cook's Note: Tips for Making Refrigerator Cookies


Serves: 5

Ingredients

Directions:

These are ideal when you have limited baking time, need only a few cookies at a time, or want to be ready to serve warm-from-the-oven cookies at a moment’s notice. The dough is mixed in advance and chilled, then sliced as needed for baking.

To store the dough, mold it into logs and wrap them in plastic wrap or waxed paper. Twist the ends of the wrap tightly to secure it. Depending on the softness of the dough, shaping and wrapping may be easier if you chill the dough for about an hour in the mixing bowl first. You may refrigerate the rolls for up to a week. For longer-term storage, place the rolls in a labeled, resealable freezer bag.

To bake refrigerator cookies, unwrap the dough and slice it with a thin, sharp knife, rotating the roll after every few slices to keep it from flattening. Frozen logs may be sliced and baked without thawing increase the baking time slightly.

This Cook's Note: Tips for Making Refrigerator Cookies recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.


More Recipes from the Cook'n with Pillsbury Cookbook:
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Cook's Note: A Bit About Shortenings
Cook's Note: Arranging and Baking the Batch
Cook's Note: Butter Makes Better Candy
Cook's Note: Cookie Presses
Cook's Note: Cookie Sheets
Cook's Note: Cooling Cookies
Cook's Note: Greasing the Pan
Cook's Note: How to Cut Bars and Candies Perfectly
Cook's Note: Mailing Cookies
Cook's Note: Melting Chocolate
Cook's Note: Melting Chocolate in the Microwave
Cook's Note: Storing Cookies
Cook's Note: Storing Nuts
Cook's Note: Testing a Candy Thermometer
Cook's Note: Testing for Doneness
Cook's Note: Tips for Making Bar Cookies
Cook's Note: Tips for Making Candy
Cook's Note: Tips for Making Drop Cookies
Cook's Note: Tips for Making Refrigerator Cookies
Cook's Note: Tips for Shaping Cookies
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