By using these refrigerator cookie recipes, you will be able to make delicious homemade cookies faster and easier. The dough for refrigerator cookies can be made ahead of time for slicing and baking later as needed for school lunches, company, or snacks.
Mom's Recipe Scrapbooks (c. 1920s)
Cream 3/4 cup butter, add 1/2 cup brown sugar and 1/2 cup granulated sugar, blend, and beat in 2 eggs. Add 1/2 cup chopped almonds. Measure 2-1/4 cups sifted flour and re-sift with 1 teaspoon soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves.
Stir in butter and sugar mixture and mix. Shape into roll 2-1/2 inch in diameter. Roll in waxed paper and chill in refrigerator or icebox overnight. Then cut in thin slices 1/8 inch thick. Bake 5 minutes at 375°F. Makes about 40 cookies.
5 cups sifted bread flour, 1 tablespoon salt, 1 pound shortening (2-1/3 cups), store in covered container in refrigerator and scoop out when wanted.
Spicy Fruit Drops:
Add and mix 2 cups cookie mix, 1 cup brown sugar, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon allspice.
Mix well with 2 eggs, 1 to 2 tablespoons orange juice. Blend in 1 cup chopped nuts, 1/2 cup chopped dates. Drop by teaspoon on greased sheet, bake 10 to 12 minutes at 375°F.
Add and mix well 3 cups cookie mix, 3/4 cup sugar, 1 egg, 1/2 teaspoon baking powder, 1 tablespoon water, 1 teaspoon lemon rind, 1 teaspoon almond extract. Chill if necessary.
Roll to 1/4-inch thickness, cut into fancy shapes; e.g., wreaths, bells, Christmas trees, etc., decorate with colored sugar. Bake 8 to 10 minutes on ungreased cookie sheet in hot oven, 425°F.
1/2 cup shortening or butter, 2 cups brown sugar, 2 eggs, 1 teaspoon soda, 1 cup fine chopped walnuts or raisins, 3 cups flour, 1 teaspoon vanilla; sift flour and soda three times, add with nuts to first mixture; make in roll; leave in cool place or refrigerator overnight.
Slice with a sharp knife and bake in a moderate oven (375°F). —Mrs. A. Pitchford
2 cups brown sugar, 2 eggs, 1 cup butter, 1 cup walnuts chopped, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 1 teaspoon vanilla, 1 cup almonds, chopped, 3-1/2 cups flour, 1/2 teaspoon salt.
To make this refrigerator cookie recipe, cream butter, add sugar slowly, beating well, add flavoring and yolks of eggs well beaten, then add beaten whites of eggs.
Sift dry ingredients, flour, salt, cream of tartar, and soda, and add to first mixture; then add chopped nuts; mold this dough mixture in a roll and leave in refrigerator or cold place overnight.
Next day, or even later, cut cookies in thin slices and bake in a moderate oven (375°F). —Mrs. J. Mervin
Pre-made dough recipes evolved from the old fashioned icebox cookies and became hugely popular in the 1950s, once refrigerators became commonplace in North American kitchens.
Not only does this type of cookie recipe add convenience, the homemade dough is cheaper than using frozen store-bought dough, and the homemade cookies are much tastier and healthier for you too.