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| Need cookie recipe | |
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| Topic Started: May 30 2012, 01:21 PM (84 Views) | |
| Deleted User | May 30 2012, 01:21 PM Post #1 |
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Deleted User
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Having a senior moment. I can't remember what the cookies are called where you make the mix, then roll up into a cylinder and the refrigerate until hard and then cut into slices to bake. Since I can't remember what this type of cookie is called, I can't try to find a recipe for them!! HELP!! I want to make a shortbread type of this cookie with nuts.....any recipes out there? |
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| goldengal | May 30 2012, 01:32 PM Post #2 |
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Mistress, House of Dogs
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They are called refrigerator cookies BJ, but I don't have a shortbread one with nuts. Take care, Pat |
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| heatseeker | May 30 2012, 01:39 PM Post #3 |
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Veteran Member
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Google refrigerator pecan shortbread. Can't do link easily with iPad. |
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| FuzzyO | May 30 2012, 02:15 PM Post #4 |
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http://www.epicurious.com/recipes/food/views/Off-to-Bed-Butter-Cookies-233998 You could add nuts to these, they look somewhat shortbread-ish. |
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| lilal | May 30 2012, 02:40 PM Post #5 |
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Blue Star Member
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A never ending list of places to find recipes for Ice Box Cookies: https://www.google.ca/search?q=ice+box+cookies&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a |
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| agate | May 30 2012, 02:45 PM Post #6 |
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bj I just picked up a few cook books at my fav thrift store and there is a shortbread with hazelnuts. I am going to try this one at xmas and I am going to just chop the nuts so they would not be as fine. 1 cup soft butter 1 1/4 cups of dark brown sugar, firmly packed 1 tsp vanilla pinch salt 2 cups flour 1/2 cup finely ground toasted hazel nuts. Cream the butter until light & fluffy. Add the brown sugar, beating until very creamy & light. add the vanilla & salt. Whisk together the flour and nuts to combine. Gradually add the dry ingredients to the creamed mixture, beating till smooth. gather the dough and pat into a slightly flattend ball. Wrap in plastic wrap and chill 1-2 hours to firm oven 300......it says to roll out dough but just cutting slices will work, thickness of 1/4 inch, place on parchment and bake for 20 min or untill golden Cool on sheets 5 min and transfoer to wire racks to cool. |
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| Polish Mama | May 31 2012, 03:51 PM Post #7 |
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Super Poster
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Thanks Lilal...that is an excellent link.I have booked marked it. |
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| Deleted User | May 31 2012, 04:17 PM Post #8 |
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Deleted User
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Thanx everyone - I have 4 logs of pecan shortbread type cookies in the refrigerator and will bake some tomorrow. |
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| Deleted User | Jun 1 2012, 07:32 AM Post #9 |
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Deleted User
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Well, I baked the cookies - one roll - this morning and they are OK, but not what I was trying to achieve. A few weeks ago, my friends and I were out plant hunting and we stopped at a farm stand where they were selling these fabulous cookies that look like unbaked Refrigerator or ice box cookies. They tasted like a shortbread base, but had nuts in them, ground and in small pieces. Mine tasted similar, but the texture is different. The ones we purchased held their shape much like the cookies before baking, but were deliciously crunchy. The ones I baked today spread out during baking. So - how do I achieve that fully baked texture without having the cookies spread during baking? |
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