If you need to manage your kitchen tasks but still want to make cookies, these treats up can be mixed up ahead of time! Just wrap up the logs of dough, then stash them in the refrigerator for up to a week before cutting into slices, baking and enjoying.
Taste of Home Test Kitchen
When you want something fun and festive to make with the grandkids try these cookies. The grandkids can help sprinkle on the jimmies just before baking. Once baked, these buttery, melt-in-your-mouth cookies will keep for a week.
yield 4-1/2 dozen
1 cup butter, softened
1 cup sugar
1/4 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chopped mixed candied fruit, optional
Nonpareils, jimmies, melted semisweet chocolate chips and chopped nuts, optional
In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
Divide into three portions. If desired, add candied fruit to one portion. Shape each into a 5-in. roll; place in a freezer bag. Seal and freeze for up to 3 months.
to use frozen dough: Remove from the freezer 1 hour before baking. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Sprinkle with nonpareils and jimmies if desired.
Bake at 350° for 12-14 minutes or until set. Remove to wire racks to cool. Frost with melted chocolate chips and sprinkle with nuts if desired.
Ruth Glick, New Holland, Pennsylvania
My aunt baked these cookies as part of my wedding day dinner. Everyone was impressed with their eye-catching appeal, rich flavor and attractive flair.
yield about 2-1/2 dozen
1/3 cup butter, softened
1/3 cup shortening
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
FILLING:
2 packages (3 ounces each) cream cheese, softened
1-1/2 cups confectioners’ sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 drop yellow food coloring, optional
TOPPING:
3/4 cup semisweet chocolate chips
3 tablespoons butter
In a large bowl, cream the butter, shortening and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight.
Unwrap and cut into 1-in. slices. Place 1 in. apart on greased baking sheet. Bake at 375° for 10-12 minutes or until lightly browned. Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle. Remove to wire racks to cool.
In a large bowl, combine the filling ingredients; mix well. Place 2 teaspoonfuls in the center of each cookie. Let stand until set. In a heavy saucepan or microwave, melt chocolate chips and butter; stir until smooth. Drizzle over cookies. Store in the refrigerator.
Roberta Myers Elwood, Indiana
Even folks who normally pass on coconut treats can’t resist these crisp butter cookies. They make a nice accompaniment to a hot cup of coffee or tea.
yield 10 dozen
2 cups butter, softened
1-1/2 cups sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
2 cups flaked coconut
1 cup sesame seeds
1/2 cup finely chopped almonds
In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture. Stir in the coconut, sesame seeds and almonds. Shape into three 10-in. rolls; wrap each in plastic wrap. Refrigerate for 1-2 hours or until firm.
Unwrap dough and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 300° for 25-30 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Kristine McDaniel, Kettering, Ohio
When I was newly married, I needed something fancy to impress my relatives at a reunion and came up with these cookies. I got many compliments on their subtle flavor.
yield about 4-1/2 dozen
1/2 cup butter, softened
1/2 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons milk
1 cup fresh mint, finely chopped
1-2/3 cups semisweet chocolate chips
1 tablespoon shortening
In a large bowl, cream butter and sugar. Beat in egg yolk and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, mixing well after each addition. Stir in mint. Shape into two 8-in. rolls; wrap each in plastic wrap. Chill for 2 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 8-12 minutes or until edges are golden. Remove to wire racks to cool.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway; allowing excess to drip off. Place on waxed paper; let stand until set.
Kathy Kittell, Lenexa, Kansas
During the hectic holiday season, you’ll appreciate the ease of these irresistible butter cookies. It’s wonderful to pull the two-tone dough from the freezer and bake a festive batch in no time.
yield about 5 dozen
1 cup butter, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
Red and green liquid or paste food coloring
Red colored sugar, optional
In a large bowl, cream butter and sugar. Beat in vanilla. Add flour; mix well. Divide dough in half; with food coloring, tint half the dough red and half green. Shape each portion into an 8-in. log; wrap each in plastic wrap. Chill for at least 1 hour.
Unwrap and cut each log in half lengthwise. Press red and green halves together. Tightly wrap each roll in plastic wrap; freeze for up to 6 months.
to prepare cookies: Let dough stand at room temperature for 15 minutes. Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. Bake at 350° for 12-14 minutes or until set. Cool on wire racks.
Donna Grace, Clancy, Montana
My granddaughter nicknamed my mother “Cookie Grandma” because she made such wonderful cookies. Mom made these delicious crisp and chewy cookies every Christmas.
yield 4 dozen
FILLING:
2 cups chopped dates
1 cup water
1 cup sugar
1 cup chopped nuts
2 teaspoons lemon juice
DOUGH:
1 cup butter, softened
1 cup packed brown sugar
1 cup sugar
3 eggs
1 teaspoon lemon extract
4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
In a saucepan, combine filling ingredients. Cook over medium-low heat, stirring constantly, until mixture becomes stiff, about 15-20 minutes. Chill.
For dough, in a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Add extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for at least 1 hour.
On a lightly floured surface, roll out half of the dough to a 12-in. x 9-in. rectangle, about 1/4 in. thick. Spread with half of the filling. Roll up jelly-roll style, starting with the long side. Repeat with remaining dough and filling. Wrap with plastic wrap; refrigerate overnight.
Unwrap and cut rolls into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nancy Siefert Wauwatosa, Wisconsin
My niece makes this shortbread for special occasions. My family enjoys the rich flavor of these cookies so much, I bake them all year long.
yield 5 dozen
2 cups butter, softened
1 cup sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 cup flaked coconut
Confectioners’ sugar
In a large bowl, cream butter, sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in coconut. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets.
Bake at 350° for 12-15 minutes or until edges are lightly browned. Dip both sides of cookies in confectioners’ sugar while warm. Cool on wire racks.
Jill Heatwole, Pittsville, Maryland
My mom used to make these cookies every Christmas, and I still love them. They are so colorful, and you can get two kinds of cookies from one dough! They’re perfect for including in gift boxes.
yield 6 dozen pinwheel and 4 dozen checkerboard cookies
1-1/4 cups butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1/4 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
Red and green gel food coloring
1 square (1 ounce) unsweetened chocolate, melted and cooled
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
Divide dough into fourths. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic wrap; chill for 1 hour or until easy to handle.
For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9-in. x 6-in. rectangle. Refrigerate for 30 minutes.
Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic wrap. Repeat. Refrigerate for 2 hours or until firm.
For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6-in. x 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips.
Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Chill for at least 2 hours.
Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks to cool completely.
slicing refrigerator cookie dough— To make the dough easier to slice, use nuts and fruits that are finely chopped. If the nuts and fruit are too large, the cookie dough may break apart when sliced. Use a thin sharp knife to slice through the dough. After each slice, rotate the dough to avoid have one side that’s flat.
Sharon Nichols, Brookings, South Dakota
There’s just the right accent of anise in these crisp old-fashioned cookies. They are great with a hot cup of coffee.
yield about 5-1/2 dozen
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 egg
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup finely chopped pecans
1 tablespoon aniseed
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, salt, cinnamon and cloves; gradually add to creamed mixture and mix well. Stir in pecans and aniseed.
Shape into two 10-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours.
Unwrap; cut 1/4 in. off the ends of each roll. Cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Eileen Milacek, Waukomis, Oklahoma
When I anticipate a busy day during the holiday season, I make this cookie dough the night before. The next day, I can just slice and bake. The make-ahead feature of this recipe makes it a perfect cookie for me.
yield about 5 dozen
1 cup butter, softened
1 cup sugar
2 tablespoons milk
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3/4 cup finely chopped red and green candied cherries
3/4 cup finely chopped pecans
1 cup flaked coconut
In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Gradually add flour and mix well. Stir in cherries and pecans.
Shape into two 8-in. logs. Sprinkle the coconut over waxed paper; place each log on waxed paper and roll in coconut. Wrap in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
Betty Speth, Vincennes, Indiana
These old-fashioned cookies are requested by my grandchildren. The unbaked cookie dough can be frozen (well wrapped) for up to 1 year. When ready to bake, let stand at room temperature for 15-30 minutes. Then just slice and bake.
yield 4-1/2 dozen
3 tablespoons butter, softened
1 cup packed brown sugar
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 cup sliced almonds
In a large bowl, beat butter and brown sugar until crumbly. Add egg and extracts; mix well. Combine flour, baking soda and cinnamon; gradually add to the butter mixture and mix well. Shape into two 6-in. rolls; wrap each in plastic wrap. Refrigerate overnight.
Unwrap; cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Sprinkle with almonds. Bake at 350° for 7-10 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks.
Denise DeJong Pittsburgh, Pennsylvania
I adapted an old recipe to produce these lightly sweet cookies. They have a wonderful cinnamon and nutmeg flavor that makes them a favorite at our house.
yield about 3-1/2 dozen
1-1/2 cups all-purpose flour
1/4 cup packed brown sugar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup cold butter
2 tablespoons maple syrup
1/2 cup chopped pecans
GLAZE:
1 egg yolk
1 teaspoon water
TOPPING:
1-1/2 teaspoons sugar
1/2 teaspoon ground cinnamon
In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in syrup. Add pecans. Shape into a 12-in. roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets.
For glaze, beat egg yolk and water. For topping, combine sugar and cinnamon. Brush glaze over cookies and sprinkle with cinnamon-sugar.
Bake at 325° for 20-25 minutes or until golden brown. Remove to wire racks to cool.
Mary Schmidt, Eau Claire, Wisconsin
My mother-in-law baked these cookies in the 1930s for her two sons, and later for her grandchildren. Now I make them for my grandchildren and great-grandchildren.
yield 4 dozen
1 cup butter-flavored shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups quick-cooking oats
1-1/2 cups all-purpose flour
1 cup flaked coconut
1 teaspoon baking soda
1 teaspoon salt
In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, coconut, baking soda and salt; gradually add to creamed mixture and mix well. Shape into two 6-in. rolls; wrap each roll in plastic wrap. Refrigerate for 1 hour or until firm.
Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Lena Marie Brownell Rockland, Massachusetts
These yummy striped cookies with a chocolaty twist are easy and fun to make, but they do need some time in the freezer. The red layer has an almond flavor, the middle layer has bits of coconut and the brown layer is flavored with chocolate syrup.
yield 5-1/2 dozen
1 cup butter, softened
1-1/2 cups sugar
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon almond extract
4 drops red food coloring
1/2 cup flaked coconut, finely chopped
4-1/2 teaspoons chocolate syrup
1/2 cup semisweet chocolate chips
1-1/2 teaspoons shortening
Line a 9-in. x 5-in. x 3-in. loaf pan with waxed paper; set aside. In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Divide dough into thirds. Add almond extract and red food coloring to one portion; spread evenly into prepared pan. Add coconut to second portion; spread evenly over first layer. Add chocolate syrup to third portion; spread over second layer. Cover with foil; freeze for 4 hours or overnight.
Unwrap loaf and cut in half lengthwise. Cut each portion widthwise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie into chocolate. Place on wire racks until set.
Cheri Booth, Gering, Nebraska
These crispy cookies with a chewy coconut center travel really well. They always arrive unbroken when I send them to my son.
yield about 4 dozen
1 package (3 ounces) cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 cup flaked coconut
1/2 cup finely chopped nuts
COOKIE DOUGH:
6 tablespoons butter, softened
1 cup confectioners’ sugar
1 egg
2 squares (1 ounce each) semisweet chocolate, melted and cooled
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in coconut and nuts. Refrigerate until easy to handle.
In a large bowl, cream butter and confectioners’ sugar. Beat in the egg, chocolate and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Refrigerate for 30 minutes or until easy to handle.
Roll dough between waxed paper into a 14-in. x 4-1/2-in. rectangle. Remove top piece of waxed paper. Shape coconut filling into a 14-in. roll; place on dough, 1 in. from a long side. Roll dough around filling and seal edges. Wrap in plastic wrap. Refrigerate for 2-3 hours or overnight.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks.
Mrs. Robert Nelson, Des Moines, Iowa
The crushed peppermint candy adds a fun twist to these simple slice-and-bake sugar cookies.
yield about 6 dozen
1 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup crushed peppermint candies
In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well. Beat in vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in crushed candies. Shape into a 15-in. roll; wrap in plastic wrap. Chill for 4 hours or until firm.
Unwrap and cut into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
Karlyne Moreau, Yakima, Washington
Three ribbons of flavor—cherry, chocolate and poppy seed—combine into one tender, Neapolitan-style cookie. My mom made these when we were kids. They are so good.
yield 20 cookies
1/2 cup shortening
2/3 cup sugar
2 tablespoons beaten egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons red candied cherries, chopped
1/2 square (1/2 ounce) unsweetened chocolate, melted
2 teaspoons poppy seeds
Line a 5-in. x 3-in. x 2-in. loaf pan with waxed paper; set aside. In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Divide dough into thirds. Add cherries to one portion; spread evenly into prepared pan. Add melted chocolate to second portion; spread evenly over first layer. Add poppy seeds to third portion; spread over second layer. Cover with plastic wrap; refrigerate overnight.
Remove from pan, unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-9 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.
Sue Megonigle Greendale, Wisconsin
The men in my family like this refrigerator cookie, so I always keep the dough on hand. I’m happy to make a batch for them—it’s so easy.
yield 7 dozen
1-1/2 cups butter, softened
1 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 pound red candied cherries, chopped
1/4 cup each chopped walnuts, Brazil nuts and hazelnuts
In a large bowl, cream butter and brown sugar until light and fluffy; beat in milk and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the cherries and nuts.
Shape into three 10-in. rolls; wrap each in plastic wrap. Chill for 4 hours overnight.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Sue Ann Benham, Valparaiso, Indiana
When I made these rich butter cookies for a neighborhood event, one neighbor thought they were so attractive that she kept one in her freezer for the longest time so she could show it to friends and relatives.
yield about 3 dozen
3/4 cup butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Red and green gel food coloring
1/3 cup raisins
1 teaspoon sesame seeds
In a large bowl, cream butter and sugar. Beat in egg and extract. Combine flour, baking powder and salt; gradually add to creamed mixture. Set aside 1 cup of dough. Tint remaining dough red and shape into a 3-1/2-in.-long log. Wrap in plastic wrap. Tint 1/3 cup of the reserved dough green; wrap in plastic wrap. Wrap remaining plain dough in a plastic bag. Refrigerate for 2 hours or until firm.
On a lightly floured surface, roll plain dough into an 8-1/2-in. x 3-1/2-in. rectangle. Place red dough log on the end of a short side of the rectangle; roll up. Roll green dough into a 10-in. x 3-1/2-in. rectangle. Place red and white log on the end of a short side on green dough; roll up. Wrap in plastic wrap; refrigerate overnight.
Unwrap and cut into 3/16-in. slices (just less than 1/4 in.). Place 2 in. apart on ungreased baking sheets. Cut raisins into small pieces. Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds. Bake at 350° for 9-11 minutes or until firm. Immediately cut the cookies in half. Remove to wire racks to cool.
Ruth Gillmore Alden, New York
All the “cookie monsters” I know love these treats. They make a great after-school snack. I enjoy the cookies because they’re easy to roll up, cut and bake. The strawberry-walnut filling is very tasty!
yield: 4 dozen
1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup strawberry jam
1 cup chopped walnut
In a large bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour and baking powder; gradually add to creamed mixture. On a lightly floured surface, roll dough into a 14-in. x 10-in. rectangle. Spread jam to within 1/2 in. of edges. Sprinkle nuts over jam. Roll up jelly-roll style, starting with a long side; wrap in plastic wrap. Refrigerate for at least 3 hours or overnight.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Eilene Bogar, Minier, Illinois
My daughters and I have been “fairly” successful competitors at county fairs and baking contests for years. This is one of those tasty winning recipes. It’s easy to make, so don’t hesitate to bake up a winner, too!
yield about 3-1/2 dozen
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup chopped pecans or flaked coconut
In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to cream mixture. Fold in pecans or coconut (dough will be sticky). Shape into two rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7 to 10 minutes or until set. Remove to wire racks to cool.
Melissa Branning Fontana, Wisconsin
These attractive morsels are my daughter’s favorite. The lemon glaze pairs well with the delicate nut-topped cookie.
yield about 7 dozen
1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
1 tablespoon grated lemon peel
3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
TOPPING:
3/4 cup finely chopped pecans
1/4 cup sugar
LEMON GLAZE:
1-1/4 cups confectioners’ sugar
5 teaspoons lemon juice
1 drop yellow food coloring, optional
In a large bowl, cream the butter and sugars. Separate one egg; refrigerate egg white. Add the egg yolk, second egg, vanilla and lemon peel to creamed mixture; mix well. Combine the flour, baking powder and salt; gradually beat into creamed mixture. Shape into three 7-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap logs. Lightly beat reserved egg white. Combine pecans and sugar. Brush each log with egg white, then roll in pecan mixture; press firmly into dough.
Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 6-7 minutes or until very lightly browned. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies.
Beverly Duncan, Lakeville, Ohio
This old-fashioned recipe has been in my family for years. It’s also delicious with miniature chocolate chips or coconut in place of the toffee bits. You can also switch the pecans to your favorite nut.
yield about 1-1/2 dozen
2 tablespoons butter, softened
2 tablespoons shortening
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup English toffee bits or almond brickle chips
1/4 cup finely chopped pecans
In a large bowl, cream the butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1-2 minutes before removing from pans to wire racks.
Nancy Arevalo, Brookfield, Wisconsin
Chocolate and vanilla provide a delightful contrast in flavor and appearance in these buttery refrigerator cookies.
yield about 3 dozen
3/4 cup butter, softened
3/4 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 square (1 ounce) semisweet chocolate, melted
3 tablespoons milk, warmed
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Divide dough in half. Add melted chocolate to one portion; mix well. Refrigerate until chilled.
Divide each portion of dough into fourths; shape each into a 5-in. log. Flatten into triangular-shaped logs. Brush long sides with milk. Assemble one large roll by alternating two chocolate and two plain logs. Repeat. Wrap in plastic wrap. Chill for 4 hours or until firm.
Unwrap each roll; cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove from pans to wire racks.
Eleanor Senske, Rock Island, Illinois
I like to serve these spiced treats with a dollop of lemon sherbet to make a simple, but elegant dessert.
yield 3-1/2 dozen
6 tablespoons butter, softened
1/2 cup plus 2 tablespoons sugar, divided
2 tablespoons molasses
1 tablespoon cold strong brewed coffee
1-1/4 cups all-purpose flour
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon salt
In a large bowl, cream butter and 1/2 cup sugar; set the remaining sugar aside. Add molasses and coffee to creamed mixture; mix well. Combine the remaining ingredients; add to creamed mixture. Mix well (dough will be soft). Cover and freeze for 15 minutes. Shape into a 7-in. roll; flatten to 1-in. thickness. Wrap in plastic wrap. Freeze for 8 hours or overnight.
Unwrap and cut into 1/8-in. slices; place 2 in. apart on parchment paper-lined baking sheets. Sprinkle with reserved sugar. Bake at 350° for 8-10 minutes or until firm. Remove to wire racks to cool.
Taste of Home Test Kitchen
Get a head start on these buttery Halloween cookies by shaping and chilling the homemade dough ahead of time. When you’re ready, just slice and bake the tricolor treats.
yield about 5 dozen
1-1/2 cups butter, softened
1-1/2 cups sugar
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Yellow and orange paste food coloring
In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well.
Divide dough in half. Tint one portion yellow. Divide remaining dough into two-thirds and one-third portions. Color the larger portion orange; leave smaller portion white.
Shape each portion of dough into two 8-in. logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push the sides in at a slight angle. Top with white logs; form a rounded top. Wrap in plastic wrap. Chill for 4 hours or until firm.
Unwrap and cut into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
Esther Thys, Belle Plaine, Iowa
I love the rich, buttery flavor these crisp cookies get from pecans and brown sugar. Once the dough is in the refrigerator, I can have freshly baked cookies in just minutes. For a gathering or when company drops in, I’m prepared with a tasty treat.
yield 4 dozen
6 tablespoons butter, softened
2/3 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup finely chopped pecans, divided
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in 1/2 cup pecans. Shape into two 7-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle with remaining nuts; press gently. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.
Joanne Woloschuk Yorkton, Saskatchewan
The sensational combination of chocolate and peanut butter is irresistible in these tender swirled cookies. My daughters and I have such fun making and sharing these yummy snacks.
yield about 3 dozen
1/2 cup shortening
1/2 cup creamy peanut butter
1 cup sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
In a large bowl, cream the shortening, peanut butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
Cover and refrigerate for 1 hour or until easy to handle. Turn onto a lightly floured surface; roll into a 16-in. x 12-in. rectangle.
In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Spread over dough to within 1/2 in. of edges. Tightly roll up jelly-roll style, starting with a short side. Wrap in plastic wrap. Refrigerate for up to 30 minutes.
Unwrap and cut into 1/4-in. slices with a serrated knife. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool completely.
Deb Perry, Bluffton, Indiana
With the combination of cranberries, cherries, orange zest and cinnamon, these festive cookies are as fragrant as they are flavorful.
yield 4-1/2 to 5 dozen
1-1/2 cups dried cranberries
1 jar (10 ounces) cherry spreadable fruit
1/4 cup water
1/2 teaspoon ground cinnamon
DOUGH:
1/4 cup butter, softened
1-1/4 cups sugar
3 egg whites
3 tablespoons canola oil
2 tablespoons fat-free milk
2 teaspoons vanilla extract
1-1/2 teaspoons grated orange peel
3-1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon baking soda
For filling, combine the first four ingredients in a small saucepan. Cook and stir over medium heat for 8 minutes or until liquid is absorbed and cranberries are softened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. Transfer to a bowl; cover and refrigerate until chilled.
For dough, in a large bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in the egg whites, oil, milk, vanilla and orange peel. Combine the flour, baking powder, cinnamon and baking soda; gradually add to sugar mixture and mix well.
Divide dough in half. On a floured surface, roll one portion of dough into a 14-in. x 9-in. rectangle. Spread with half of the filling. Roll up jelly-roll style, starting with a long side. Repeat with remaining dough and filling. Wrap each roll in plastic wrap; chill for at least 4 hours.
Unwrap dough; cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 375° for 10-12 minutes or until bottoms are lightly browned (do not overbake). Remove to wire racks to cool.
Kathi Peters, Chilliwack, British Columbia
I like to keep some of this dough in the freezer at all times since it’s so handy to slice, bake and serve at a moment’s notice. These wholesome cookies are super with a cup of coffee—in fact, we occasionally grab a few for breakfast when we’re in a hurry.
yield: 3-1/2 dozen
1 cup butter, softened
1 cup packed brown sugar
1/4 cup water
1 teaspoon vanilla extract
3 cups quick-cooking oats
1-1/4 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
In a large bowl, cream butter and sugar. Add the water and vanilla; mix well. Combine the dry ingredients; add to creamed mixture and mix well. Chill for 30 minutes. Shape into two 1-1/2-in.-diameter rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap and cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 12 minutes or until lightly browned. Remove to wire racks to cool.
Terri Lins, San Diego, California
In Mexico, these rich cookies are called “Little Wedding Cakes” and are usually served with hot chocolate. Since moving close to Mexico from the Midwest, I’ve enjoyed trying authentic recipes.
yield about 3 dozen
3/4 cup butter, softened
1/2 cup confectioners’ sugar
2 teaspoons vanilla extract
2 cups sifted all-purpose flour
1/4 teaspoon salt
1 cup finely chopped walnuts
1/4 cup heavy whipping cream
Additional confectioners’ sugar
In a large bowl, cream butter and sugar; add vanilla. Combine the flour, salt and nuts; gradually add to creamed mixture. Add cream; knead lightly. Shape into a 2-1/2-in.-diameter roll. Wrap in plastic wrap. Refrigerate for several hours or overnight.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 15 minutes or until delicately browned around edges. Remove to wire racks. While warm, roll in additional confectioners’ sugar.
Pat Habiger, Spearville, Kansas
A number of years ago, I won first prize in a recipe contest with these yummy swirl cookies. The taste of raspberries and walnuts really comes through in each bite, and they’re so much fun to make!
yield about 3-1/2 dozen
1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 cup seedless raspberry jam
3/4 cup finely chopped walnuts
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
Roll out dough between waxed paper into a 12-in. square. Remove top piece of waxed paper. Spread dough with jam and sprinkle with nuts. Roll up tightly jelly-roll style; wrap in plastic wrap. Chill for 2 hours or until firm.
Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 9-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
Joan Gerber Bluffton, Indiana
With four children, I bake a lot of cookies. These nicely seasoned sweets are a favorite of my family. When I bake them up they go fast—it’s a good thing the recipe makes a lot.
yield 12-1/2 dozen
2 cups honey
2 cups sugar
3 eggs
7-1/2 cups all-purpose flour
3 teaspoons baking soda
3 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
2 cups confectioners’ sugar
3 tablespoon fat-free milk
In a large bowl, beat honey and sugar. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to honey mixture. Shape dough into five 10-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Combine confectioners’ sugar and milk; lightly brush over cookies. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Patricia Kile, Greentown, Pennsylvania
My husband’s grandfather was always intrigued with how the swirls got in these very tasty cookies!
yield 9 dozen
1/2 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
Dash salt
FILLING:
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons butter
1/4 teaspoon vanilla extract
Dash salt
In a large bowl, cream butter and sugars. Add egg and vanilla; beat until light and fluffy. Combine dry ingredients; beat into creamed mixture. Divide dough in half; place each half between two sheets of waxed paper. Roll into 12-in. x 10-in. rectangles. Chill until almost firm, about 30 minutes.
In a saucepan over low heat, melt chips and butter. Add vanilla and salt; mix well. Spread over dough. Carefully and tightly roll up jelly-roll style, starting with a long side. Wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
Cut rolls into 1/8-in. slices with a sharp thin knife; place on greased or parchment-lined baking sheets. Bake at 350° for 7-10 minutes or until lightly browned. Remove to wire racks to cool.
Mary Houchin Lebanon, Illinois
Both the cookie and the frosting are sparked with lemon in these melt-in-your-mouth goodies.
yield about 5 dozen
3/4 cup butter, softened
1/3 cup confectioners’ sugar
1 teaspoon lemon juice
1-1/4 cups all-purpose flour
1/2 cup cornstarch
FROSTING:
1/4 cup butter, softened
3/4 cup confectioners’ sugar
1 teaspoon lemon juice
1 teaspoon grated lemon peel
1 to 3 drops yellow food coloring, optional
In a large bowl, cream butter and confectioners’ sugar until light and fluffy; beat in lemon juice. Combine the flour and cornstarch; gradually add to the creamed mixture and mix well. Shape into two 8-in. rolls; wrap each roll in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap and cut into 1/4-inch slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-12 minutes or until the cookies are firm to the touch. Remove to wire racks to cool.
For frosting, in a small bowl, beat the butter and confectioners’ sugar until smooth. Stir in the lemon juice, lemon peel and food coloring if desired. Frost cooled cookies.
Gloria McKenzie, Panama City, Florida
These buttery mint treats practically melt in your mouth. Plus, bright food coloring gives them a lively look for wintertime parties.
yield about 4 dozen
1-1/4 cups butter, softened
3/4 cup confectioners’ sugar
1/2 teaspoon peppermint extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
Green and red paste or gel food coloring
In a large bowl, cream butter and sugar. Beat in extract. Add the flour and salt; mix well. Divide dough into fourths. Tint one portion green and one red; leave the remaining portions plain.
Divide each portion into thirds; shape each into a 6-in. log. Flatten into triangular logs, bending the top of one point slightly (to give finished cookies a pinwheel effect; fig. 1). Assemble one large roll by alternating three green and three plain logs; fig. 2. Wrap in plastic wrap. Repeat with the red and the remaining plain dough. Refrigerate for 4 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are golden brown. Cool for 1 minute before removing to wire racks. Cut 6-in.-square pieces of cellophane or plastic wrap to wrap each cookie; twist ends securely or tie with a ribbon.
fig. 1
fig. 2
Shirley Secrest Mattoon, Illinois
Mom worked hard to keep us fed during the Depression, and there was never a day we went hungry. These cookies could always be found in the cookie jar. They are still a favorite today.
yield 4-1/2 dozen
1/2 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup flaked coconut
In a large bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Stir in coconut. Shape into two 3-1/2-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap and cut into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 425° for 5-7 minutes or until lightly browned. Remove to wire racks to cool.
Ruth Ann Stelfox, Raymond, Alberta
These treats are perfect for folks who like both chocolate and vanilla cookies because it gives them the best of both worlds. They’re an appealing addition to any cookie tray, and they’re usually the first to disappear.
yield about 15 dozen
CHOCOLATE DOUGH:
1 cup butter, softened
1-1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped pecans
5 squares (1 ounce each) white baking chocolate, cut into chunks
VANILLA DOUGH:
1 cup butter, softened
1-1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped pecans
1 package (4 ounces) German sweet chocolate, cut into chunks
For chocolate dough, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and white chocolate.
For vanilla dough, in another large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and German chocolate. Cover and refrigerate both doughs for 2 hours.
Divide both doughs in half. Shape each portion into a 12-in. roll; wrap in plastic wrap. Refrigerate for 3 hours or until firm.
Unwrap and cut each roll in half lengthwise. Place a chocolate half and vanilla half together, pressing to form a log; wrap in plastic wrap. Refrigerate for 1 hour or until the dough holds together when cut.
Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool.
Patty Courtney, Jonesboro, Texas
The maraschino cherries add colorful flecks to these sweet treats. It’s so handy to keep a roll or two of the dough in the fridge, so I can bake a batch whenever I want.
yield about 6 dozen
1 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon cream of tartar
1/4 cup maraschino cherry juice
4-1/2 teaspoons lemon juice
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; gradually add to creamed mixture. Beat in cherry and lemon juices. Stir in nuts and cherries.
Shape into four 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.
Kandy Dick Junction, Texas
Chocolate is swirled through these tasty peanut butter cookies. So you get two delicious tastes in one bite— chocolate and peanut butter.
yield about 4 dozen
1/2 cup shortening
1/2 cup creamy peanut butter
1 cup sugar
1 egg
2 tablespoons milk
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
In a large bowl, cream shortening, peanut butter and sugar. Beat in egg and milk. Combine the flour, baking soda and salt; gradually add to creamed mixture. Roll out between waxed paper into a 12-in. x 10-in. rectangle. Melt chocolate chips; cool slightly. Spread over dough to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic wrap. Refrigerate for 20-30 minutes or until easy to handle.
Unwrap and cut into 1/2-in. slices. Place 1 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
editor’s note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.
Kristi Gleason, Flower Mound, Texas
Grandma Wruble always had a batch of these cookies in the cookie jar and another roll in the refrigerator ready to slice and bake. Their honey and lemon flavor is delicious.
yield 8 dozen
1-1/2 cups shortening
2 cups packed brown sugar
2 eggs
1/2 cup honey
1 teaspoon lemon extract
4-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in honey and extract. Combine the remaining ingredients; gradually add to creamed mixture and mix well.
Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 12-14 minutes or until golden brown. Remove to wire racks to cool.
Marcia Hostetter Canton, New York
My mother-in-law shared the recipe for these old-fashioned cookies. Swirls of raspberry jam give them a yummy twist.
yield 8 dozen
1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 jar (12 ounces) seedless raspberry jam
1 cup flaked coconut
1/2 cup chopped pecans
In a large bowl, cream butter and sugar. Add the eggs and extracts; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill for at least 2 hours.
Divide dough in half. On a lightly floured surface, roll each half into a 12-in. x 9-in. rectangle. Combine jam, coconut and pecans; spread over rectangles. Carefully roll up rectangle jelly-roll style, starting with a long side; wrap in plastic wrap. Chill overnight or freeze for 2-3 hours.
Unwrap and cut dough into 1/4-in. slices; place 1-1/2 in. apart on parchment-lined baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool completely.
Maria Regakis, Somerville, Massachusetts
When you bite into one of these yummy cookies, you’ll never guess it’s low in fat.
yield 2 dozen
3 tablespoons butter
2 tablespoons reduced-fat peanut butter
1/2 cup packed brown sugar
1/4 cup sugar
1 egg white
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add egg white; beat until blended. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into an 8-in. roll; wrap in plastic wrap. Freeze for 2 hours or until firm.
Unwrap and cut into slices, about 1/4 in. thick. Place 2 in. apart on baking sheets coated with cooking spray. Flatten with a fork. Bake at 350° for 6-8 minutes for chewy cookies or 8-10 minutes for crisp cookies. Cool for 1-2 minutes before removing to wire racks.
Ellen Johnson Hampton, Virginia
My cookie-loving family is never satisfied with just one batch of these minty pinwheels, so I automatically double the recipe each time I bake them. Even then the cookie tin is quickly emptied.
yield about 4 dozen
1 cup shortening
1-1/2 cups sugar
2 eggs
2 tablespoons milk
2 teaspoons peppermint extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 squares (1 ounce each) unsweetened chocolate, melted
In a large bowl, cream shortening and sugar. Add egg, milk and extract; mix well. Combine the flour, salt and baking powder; gradually add to creamed mixture. Divide dough in half. Add the chocolate to one portion; mix well. Roll each portion between waxed paper into a rectangle about 1/2 in. thick. Remove top sheet of waxed paper; place plain dough over chocolate dough. Roll up jelly-roll style, starting with a long side. Wrap in each plastic warp. Refrigerate for 2 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.