It took me a long time to warm up to recipes for refrigerator cookies, but I am a full-fledged convert now. Who can resist the fun of rolling them into cute little packages, then freezing them until you are ready to slice and bake them. All of those mid-century cookbooks were really onto something when they touted these as the perfect remedy for busy hostesses. Today I made a cream cheese version that I like, and tried a couple of add-in variations.
Basic Cream Cheese Refrigerator Cookies
1 1/2 c butter, softened
8 oz cream cheese, softened
1 1/2 c sugar
2 t vanilla
3/4 t salt
4 c flour
-cream butter, cream cheese, sugar and vanilla
-mix flour and salt in separate bowl
-add dry mix to wet mix
-stir until well combined
-add chopped, toasted nuts and/or chopped dried fruit
-(see rolling directions below)
-when ready to bake, slice into 1/2 inch discs and place on baking sheet
-bake at 350 for about 12 minutes, until they are golden around edges
Toasting nuts has got to be one of the most glorious things to do to a nut. Simply spread them in a single layer on a baking sheet, then toast in a 350 degree oven for about 15-20 minutes. Be sure to stir them a couple of times and keep a close eye on them so they do not burn. 
I then finely chopped about a cup of these toasted walnuts and tossed them into my dough. Leaving half of the dough with simply nuts, I then added a 1/4 cup of chopped apricots, 1/4 c chopped dried cranberries and 3 t of orange zest to the other half.
Each of these halves then got divided into half and rolled out into a log about
2 inches in diameter and 12 inches long. (I also rolled a couple of the logs in more chopped toasted nuts)
These logs then get rolled into parchment paper and tied at the ends. Pop these in the refrigerator for up to a week, or the freezer for up to 2 months, and they are ready whenever you need a couple or a couple dozen.
These also make a lovely hostess gift in their simple parchement and string dress,
or you can add a festive flair with holiday ribbon and gift tags.
christine! hello. i want to eat all your cookies. do you remember me from long ago? kiss lisa for me. xo.
ReplyDeletehi sommer, of course i remember you-and if you brave the snow and below zero temperatures like lisa is, you are more than welcome to eat your fill of cookies! (or you can wait until spring)
ReplyDeletethanks for checking me out!
c
I have to thank you so much for this recipe. I was searchiing for ways to use up my homemade creeam cheese and have tried many cc cookies but these are the best by far.Easy to prep, easy to work with (made half cut outs, half refr.) and delicious with the cream cheese really coming through. A keeper! Thanks, Susanne
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