OCR Text |
Show h ; 1 i Refrigerator Cookies Safe In Cellophane aL , 1 With a few rolls of refrigerator cookies on tap, to be cut and baked s needed, you're ready for any emergency call for snacks! ";: Home economists say this cookie dough, stored in moistureproof y Sylvania cellophane, actually improves with age, and keeps moist so it will not crumble when cut. Use cellophane wrappers from loaves of bread to wrap the dough. Here's a good basic recipe for three popular variations of the crisp-,i crisp-,i est, tastiest refrigerator cookie you've ever eaten: .. Three-in-One Refrigerator Cookies ji'' 1 cup shortening 1 cup granulated sugar 1 cup brown sugar 2 eggs 4 cups flour sifted with 1 teaspoon baking powder and Hp 1 teaspoon salt 1 Divide dough into three equal portions. 1 For plain cookie, simply leave one portion plain and add a nutmeat 4 when you bake. 1 For spicy cookie, add the following to the second portion: hi teaspoon A cinnamon, hi teaspoon nutmeg, a pinch of ground cloves and hi cup chopped nutmeats. For marble swirl cookie, divide the third portion in half. Leave half Plain and roll it into a layer hi inch thick. Add 1 square of melted chocolate to the other half, roll it into a layer hi inch thick, and put ,0 it on top of the plain layer. ' three cookie mixtures thoroughly before molding into rolls. 1 WraP each roll in moistureproof cellophane, sealing the ends with cellophane tape, and store until needed in your refrigerator. . you are ready to bake, slice with a sharp knife and bake at J76-400 F for about 10 to 12 minutes. Re-wrap the unused dough and "ore it again. Yield: about 10 dozen cookies. |