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Refrigerator Cookies III

Refrigerator Cookies III

Stephanie

Stephanie

These will freeze well for several months.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 42 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SHERILYNN24
40

SHERILYNN24

12/14/2008

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 my Dad, who is a huge fan of those store bought shortbread cookies, and he called me up after I dropped them off and said it was THEE best cookie he's ever tasted. Better yet, they are so simple to make and you probably have all the ingredients on hand. Thanks for sharing this recipe that will be sure to be part of my cookie trays for years to come!!

jailhousecook
28

jailhousecook

2/2/2010

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 tasty but out of the 3 I really liked the ones with pecans the best. I also melted some chocolate to drizzle over after they had cooled, using chocolate chips with a little peanutbutter for the pecans and cinnamon ones, and white chocolate chips with a little butter for the colored sugar ones. Made for a very nice presentation and these seemed to be a hit by all! Thank you for this recipe I will be making them again and actually thinking of making some up to send my my niece for Valentines Day, that will be fun to decorate and they are a cookie that holds up well with time.

Heathen Hausfrau
22

Heathen Hausfrau

1/6/2009

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 turned out beautifully. I like slicing only about 6 or 8 cookies to bake at a time so that they are always oven-fresh when I need them.

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