Refrigerator Cookies
Reading edition
Crisp, crunchy, delightfully fresh cookies at a moment’s notice are at your fingertips when your International Harvester Refrigerator holds an ever-ready supply of refrigerator cookie dough. Refrigerator cookie dough keeps well in your refrigerator for several weeks. When ready to bake cookies, merely cut off thin slices of dough and bake as directed. Re-wrap and return remaining dough to your refrigerator.
“6 IN 1” REFRIGERATOR COOKIES
1 cup butter ½ cup brown sugar ½ cup white sugar 1 egg, beaten ½ teaspoon vanilla 2 cups all-purpose flour ½ teaspoon soda ¼ teaspoon salt ½ square unsweetened chocolate, melted ¼ cup shredded coconut ¼ cup chopped raisins ¼ cup chopped pecans ½ teaspoon cinnamon ¼ teaspoon nutmeg
Cream butter. Gradually add sugar. Continue creaming until mixture is light and fluffy. Add egg and vanilla. Mix well. Sift together flour, soda and salt and gradually add to mixture. Beat well after each addition. Divide dough into 6 equal portions. To one portion add chocolate; coconut to another; raisins to another; pecans to another; cinnamon and nutmeg to another and leave the last portion plain. Shape each portion into a roll 1¾ inches in diameter. Wrap in waxed paper. Chill in refrigerator. Cut into ⅛ inch slices. Bake on cookie sheet in 375° oven 10-12 minutes. Yield: 5 dozen cookies.
27
OATMEAL REFRIGERATOR COOKIES
1 cup flour 2 teaspoons baking power ½ teaspoon salt 3 cups rolled oats 1 cup brown sugar 1 cup butter, melted ¼ cup boiling water
Sift flour, baking powder and salt together. Add rolled oats and brown sugar. Mix. Add butter and boiling water and mix well. Form into rolls, wrap in waxed paper and chill in refrigerator several hours. Slice and bake in moderate oven (350°F.) about 10 minutes. Yield: 8 dozen cookies.
VANILLA REFRIGERATOR COOKIES
½ cup shortening 1 cup sugar 1 egg, beaten 1 teaspoon vanilla 1½ cups sifted all-purpose flour ½ teaspoon soda ½ teaspoon salt
Cream shortening. Gradually add sugar. Continue creaming until mixture is light and fluffy. Add egg and vanilla. Mix well. Sift flour, soda and salt together and gradually add to mixture. Beat mixture after each addition. Shape into a roll about 1¾ inches in diameter. Wrap in waxed paper. Chill in refrigerator. Cut into ⅛ inch slices. Bake on cookie sheet in a moderately hot oven (375°F.) for 7 to 10 minutes. Yield: 6 dozen cookies.