REFRIGERATOR SHORTBREAD COOKIES
Makes 3 dozen.
Note: This buttery shortbread is great plain, but can be jazzed up with additional ingredients. This recipe, adapted from Martha Stewart, may be refrigerated for up to four days or frozen for up to three months.
• 1 c. (2 sticks) unsalted butter, at room temperature
• 1 c. powdered sugar
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 2 c. flour, plus more for rolling out dough
• Mix-ins (see list below)
Directions
With an electric mixer, beat together butter, sugar, vanilla and salt on medium speed until smooth and fluffy. Reduce mixer to low speed and add flour, mixing until a dough forms. If desired, stir in any of a variety of mix-ins (see below).
Divide the dough in half. Working on a lightly floured surface, gently roll each piece of dough into a log about 11/2 to 2 inches wide. (You may need to flour your hands a bit as well.) If desired, roll each log in a decorative coating such as finely chopped nuts, candy sprinkles, coconut, etc., pressing in gently. You'll need 1/4 cup to 1/3 cup of coating to cover both logs.
Wrap logs tightly in plastic wrap. Refrigerate until firm, about 1 hour, or place in freezer.
To bake, preheat oven to 350 degrees. Unwrap log and, with a sharp knife, slice into 1/4-inch slices. (If using a frozen log, let sit at room temperature 15 minutes before slicing.)
Place slices 1 inch apart on ungreased cookie sheet and bake for 13 to 15 minutes or until golden around the edges. Gently transfer to wire rack to cool.
Some mix-in options:
• 1/3 c. chopped dried cherries or other dried fruit
• Grated zest of 2 lemons or limes
• 1/2 c. finely chopped walnuts, peanuts or pecans
• 1/2 c. mini-butterscotch or other flavored chips
Nutrition information per cookie:
Calories84Fat5 gSodium17 mg
Carbohydrates9 gSat fat3 gCalcium3 mg
Protein1 gChol14 mgDietary fiber0 g
Diabetic exchanges per serving: 1/2 bread/starch, 1 fat.
PINWHEEL REFRIGERATOR COOKIES
Makes 4 dozen.
Note: Intimidated by a pinwheel? A simpler bulls-eye variation is below. This recipe is adapted from "The Betty Crocker Cookbook."
• 11/4 c. unsalted butter (21/2 sticks), at room temperature
• 11/2 c. powdered sugar
• 1 egg
• 3 c. flour, plus more for rolling out dough
• 1/2 tsp. salt
• 1/4 c. unsweetened baking cocoa powder (not cocoa drink mix)
Directions
With an electric mixer, beat together butter, sugar and egg on medium speed until light and fluffy. Reduce speed and add flour and salt, mixing until a dough forms. (You may need to use your hands to shape it into a ball.)
Remove dough from bowl and divide in half; return half to mixing bowl. On low speed, beat in cocoa powder until evenly mixed.
Divide each flavor of dough in half. On a floured surface, roll plain dough into a rectangle about 8-by-10 inches. Shape the edges to make all sides straight. Repeat with the chocolate dough, then place it on top of plain dough and roll up tightly. (You may need to run a knife or metal spatula under the dough to loosen it from the counter.) Repeat with remaining dough.
You can also make a simpler bulls-eye cookie by dividing and rolling the chocolate dough into two cylinders 8 inches long, then dividing and rolling the vanilla dough into two rectangles 8 inches long and about 3 inches wide. Place the chocolate tubes on the vanilla dough and wrap, pressing the seam to seal.
Wrap logs tightly in plastic wrap. Refrigerate until firm, about 1 hour, or place in freezer.
To bake, preheat oven to 350 degrees. Unwrap log and, with a sharp knife, slice into1/4-inch slices. (If using a frozen log, let sit at room temperature 15 minutes before slicing.) Place slices 1 inch apart on ungreased cookie sheet and bake for 13 to 15 minutes or until golden around the edges. Gently transfer to wire rack to cool.
Nutrition information per cookie:
Calories88Fat5 gSodium27 mgSaturated fat3 gCarbohydrates10 gCalcium4 mg
Protein1 gCholesterol17 mgDietary fiber0 g
Diabetic exchanges per serving: 1 other carb, 1 fat.
CHOCOLATE CHIP REFRIGERATOR COOKIES
Makes 4 dozen.
Note: Save money along with time by keeping your own tube of chocolate chip cookie dough in the fridge. This recipe is adapted from "Taste of Home Cookbook."
• 3/4 c. unsalted butter (11/2 sticks), at room temperature
• 1/2 c. brown sugar
• 1/2 c. granulated sugar
• 1 egg
• 1 tsp. vanilla extract
• 11/2 c. flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. mini-semisweet chocolate chips
• 1/2 c. finely chopped walnuts, if desired
Directions
With an electric mixer, beat together butter, brown sugar, granulated sugar, egg and vanilla on medium speed until light and fluffy. Reduce speed and add flour, baking soda and salt, mixing well. Stir in chips and, if desired, nuts.
Divide dough in half and shape each piece into a log about 2 inches wide. Wrap logs tightly in plastic wrap. Refrigerate until firm, about 1 hour, or place in freezer.
To bake, preheat oven to 350 degrees. Unwrap log and, with a sharp knife, slice into 1/4-inch slices for crisp cookies. For a slightly softer cookie, cut 1-inch slices, then cut into thirds. (If using a frozen log, let sit at room temperature for 15 minutes before slicing.) Place nuggets or slices 2 inches apart on ungreased cookie sheet and bake for 10 to 12 minutes or until golden around the edges. Gently transfer to wire rack to cool.
Nutrition information per cookie:
Calories74Fat4 gSodium40 mg
Carbohydrates9 gSaturated fat2 gCalcium6 mg
Protein1 gCholesterol12 mgDietary fiber0 g
Diabetic exchanges per serving: 1/2 other carb, 1 fat.
