Recipe by Julie Brooks
"Once you prepare the dough, it can be saved (even frozen!) to be used later. Perfect for when your young student informs you he volunteered a dozen cookies ... tomorrow!"
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packed brown sugar
1 1/2 teaspoons
cream of tartar
I really like these cookies. They remind me of Chocolate Chip cookies with out the chocolate chips. I was worried about the 400 baking temp but it worked out fine although mine were done at about 7 minutes. Nice crispy edge and a slightly chewy middle. Oh, they do spread so I ended up doing 8 to a sheet.
these cookies are fast yummy and easy
A solid cookie recipe. I made this originally so I could just pop a couple in the oven now and then when my sweet tooth got the best of me. It pairs REALLY well with dark tea. I did notice that it was done at 7 minutes, though I left it until 8. At 8 minutes when it cools down it resembles more of a ginger snap consistency (I didn't add nuts, none on hand!), but it makes a really good thing to dip into your tea! Also, if you don't have cinnamon, you can mix up whatever you want to add. I used 2 tsp cake spice, but I'm willing to bet pumpkin spice or any combination of allspice, nutmeg, etc., would make wonderful additions/substitutions. Enjoy!!! (ps - 1 tsp baking soda and 2 tsp cream of tartar is really just 3 tsp baking powder!)
I wanted to make cookies, but was low on time and out of some of the typical cookie ingredients (chocolate chips, peanut butter, even oatmeal -- it is past time to get to the store!). I had what I needed to make these and they came out very good. I used all whole-wheat flour and subbed 1-1/2 tsp baking powder for the baking soda and cream of tartar (thanks to hereforfood for the tip). My kids do not like nuts, so left those out. Also, I didn't have time to refrigerate, so instead of rolling into log and chilling, I scooped out dough with tablespoon measuring spoon, rolled into a ball, then flattened. Good cookie!
The best! We served these with a pumpkin dip for the holidays -- and it was a BIG hit!!
Wow, this is one superb cookie! I did, however, make a few changes.. I subbed almond extract for the vanilla, and chopped, blanched almonds for the walnuts. Also, I skipped the roll, wrap, and refrigerate step, and I simply rolled the dough into tight little balls, and flattened with a fork like a peanut butter cookie.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Refrigerator Cookies
Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories from Fat: 51
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