A classic, versatile recipe for slice-and-bake refrigerator cookies. This rich, buttery dough with brown sugar and nuts is chilled in a log, then sliced and baked for perfect, uniform cookies every time.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup (2 sticks) | Butter, softened |
| 1/2 Cup | Brown Sugar, packed |
| 1/2 Cup | White Sugar |
| 1 | Egg, Slightly Beaten |
| 2 Cups | Flour |
| 1/2 Teaspoon | Baking Soda |
| 1/4 Teaspoon | Salt |
| 1/2 Teaspoon | Vanilla |
| 1/2 Cup | Nuts, chopped |
Instructions
- Make the Dough: In a large bowl, cream the softened butter with the brown and white sugars until light and fluffy. Beat in the slightly beaten egg and the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing on low speed until a stiff dough forms.
- By hand, stir in the chopped nuts.
- Chill: Divide the dough in half. On a piece of wax paper, shape each half into a log about 1 ½ to 2 inches in diameter. Wrap the logs tightly in the wax paper and chill in the refrigerator for at least 1-2 hours, or until very firm.
- Bake: Preheat your oven to 400°F.
- Unwrap the chilled dough log and use a sharp knife to slice it into ¼-inch thick rounds.
- Place the slices on an ungreased cookie sheet and bake for 8-10 minutes, or until the edges are golden brown.
- Let the cookies cool on the sheet for a minute before transferring to a wire rack.
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