Svarale’s Refrigerator Cookies
📜 Collection: UK3 | ✍️ Attribution: Svarale | 📂 Category: Desserts A classic, large-batch recipe for rich, buttery slice-and-bake refrigerator cookies. This simple shortbread-style dough is loaded with pecans and chilled overnight for perfect slicing.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 12 mins | Overnight | 8-10 dozen cookies |
🔪 Key Equipment
- large mixing bowl
- electric mixer
- wax paper
- sharp knife
- cookie sheet
- wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Pound (4 sticks) | Butter | softened |
| 1 1/2 Cups | Sugar | granulated |
| 3 | Eggs | large |
| 5 Cups | Flour | all-purpose |
| 1 Cup | Pecans | chopped |
| 1 Teaspoon | Vanilla | extract |
Instructions
Step 1: Prepare the Dough
- In a very large bowl, cream the 1 pound (4 sticks) butter and 1 1/2 cups sugar together with an electric mixer until light and fluffy.
- Add the 3 eggs one at a time, beating well after each addition.
- On low speed, gradually add the 5 cups flour, mixing until a very stiff dough forms.
- By hand, stir in the 1 cup pecans and 1 teaspoon vanilla.
Step 2: Chill and Shape
- Divide the dough into 3 or 4 equal portions. On a piece of wax paper, shape each portion into a log about 1 1/2 to 2 inches in diameter.
- Wrap the logs tightly in the wax paper and chill overnight, or until very firm.
Step 3: Slice and Bake
- Preheat your oven to 350°F.
- Unwrap one chilled dough log and use a sharp knife to slice it into 1/8-inch thick rounds.
- Place the slices on an ungreased cookie sheet and bake for 10-12 minutes, or until the edges are lightly golden and fragrant.
- Let the cookies cool on the sheet for a minute before transferring them to a wire rack to cool completely.
💡 Make-Ahead & Storage: The dough logs can be kept in the refrigerator for several days or frozen for up to one month before slicing and baking.
Original Recipe Scan
