Refrigerator Cookies III

Refrigerator Cookies III

"These will freeze well for several months."
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Ingredients

servings 104 cals
Serving size has been adjusted!
Original recipe yields 42 servings

Nutrition

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. Mix shortening, sugar, eggs, and vanilla together in large bowl. Stir flour, salt, and baking soda together in a separate bowl. Blend dry ingredients in with the shortening mixture. Mix thoroughly with hands.
  2. Divide dough into 3 parts; shape into cylinders, 1 1/2 inches in diameter and about 7 inches long. Roll in colored sugar (or use finely chopped nuts instead). Chill for several hours or overnight.
  3. Heat oven to 400 degrees F (205 degrees C). Cut into 1/4 inch slices, and place on greased cookie sheets. Bake for 8 to 10 minutes. Cool.

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Reviews

Read all reviews 13
  1. 15 Ratings

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Most helpful positive review

The first recipe I've taken the time to rate because it's PHENOMINAL! I'm such a picky cookie maker and this recipe makes the most wonderful shortbread cookie I've ever tasted. I made some for...

Most helpful critical review

It's ok but might be too much salt. Both me and my daughter can really taste the salt in every bite even if we sugared or iced them. Easy to make but really not that good.

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The first recipe I've taken the time to rate because it's PHENOMINAL! I'm such a picky cookie maker and this recipe makes the most wonderful shortbread cookie I've ever tasted. I made some for...

Very good recipe! I divided the dough into 3 parts and shaped into logs, then used 3 different coatings, 1 was colored sugar, 1 was finely chopped pecans and 1 was cinnamon sugar. All were very...

Simple & delicious. For intermediate bakers, this is the perfect base recipe to make your own changes. For example, I replaced some of the flour with oatmeal and finely chopped walnuts and it tu...

Easy and inexpensive. They taste good too, with lots of vanilla.

A classic and just what I was looking for to make LOTS of tea cookies for an upcoming event. I substituted 1 cup hi-maize flour for one of the all-purpose cups, made one batch with 1/2 tsp lemon...

These were so simple to make, but so yummy! They reminded me of an old fashion cookie that my grandmother would have made. The ingrediants were ones you always have on hand. These would be go...

These were both easy and quick to make. They turned out wonderfully and all the ingredients are ones most people would have on hand. I will be making these regularly!!

more of a shotbread

Really good cookies, easy to make and came out really good. After cutting I dipped the top in cinnamon and sugar before cooking instead of rolling in sugar before refrigerating. I only got 5 doz...

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