Friday, August 13, 2010
Refrigerator Cookies-Betty Crocker Picture Cookbook, 1950 ed.
I also made a batch of chocolate wafer cookies for a fridge cake made with whipped cream (Danny loves those). The extras are all packed up in a tin to be brought to work tomorrow. I can't make working on Saturday any better for Mr. ETB and his co-workers, but I can send good things to eat.
These are really fantastic cookies. I flavoured mine with a generous amount of cinnamon at Danny's urging (I thought it would be too much, but he was correct in the spice assessment). You could really use any combination you like, or omit it altogether, and use vanilla extract.
The beauty of these is the slice and bake ease of preparation. Simply roll the dough in waxed paper, twist the ends and chill really well. Grab your sharpest, thinnest knife and get them as thin as possible (between 1/8-1/16 inch). You don't even need to grease the baking sheet. The dough keeps really well in the icebox, so you can bake fresh every day if you like (personally, I wouldn't set that sort of precedent with my family as they are quick to adjust their expectations). While they look terribly plain, the results are a delicately textured, richly flavoured, buttery way to put on weight. Look, if you're going to do it, you might as well eat something good.
You Will Need:
1 cup soft butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
2 3/4 cups AP flour
1/2 teaspoon bicarb (baking soda)
1 teaspoon salt
2-3 teaspoons cinnamon (we used 3 and they are strong, but not overwhelming)
Mix together the butter, sugars, and eggs until light. Sift dry ingredients together, and gently mix into butter mixture. Roll into a log, wrap tightly in waxed paper, and chill several hours until very firm.
Preheat oven to 400 degrees F.
Slice cookies as thin as possible and place a small space apart (they don't spread much) on an ungreased baking sheet. Bake 6-8 minutes (or more, depending on thickness) until lightly browned. Remove to a rack to cool. Makes about 6 dozen 2 1/2 inch cookies. I made mine larger, and still came away with four dozen.