Kittencal's Slice N' Bake Refrigerator Cookies |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 30 |
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This is buttery tender dough that produces an excellent flavored and textured cookie - servings is only estimated it will depend on how thick you slice the dough, I get about 12-15 cookies per roll if sliced just over a 1/4-inch thick, you may of coarse slice them thinner or thicker if desired and adjust baking time slightly - plan ahead the dough needs to chill for about 4 or more hours or until very firm and may be frozen for up to 3 months. Ingredients:
1 cup butter, room temperature (no substitutes) |
1 cup sugar |
1 egg yolk |
1 teaspoon vanilla |
1/2 teaspoon almond extract (can use 1 teaspoon) |
2 tablespoons vanilla instant pudding mix |
1 3/4 cups all-purpose flour |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
white sugar (optional) |
Directions:
1. In a mixing bowl cream the butter with sugar for about 3 minutes.
2. Add in egg yolk and both extracts; beat until no sugar granules remain.
3. Beat in vanilla pudding mix until combined.
4. In a small bowl combine the flour with baking soda and salt; add to the creamed mixture and beat until combined (the mixture will be dry and slightly crumbly).
5. Remove the dough to a surface and gently knead the dough until it comes together (this will take only a few seconds).
6. Roll into one large log or two smaller logs.
7. Wrap in plastic wrap and refrigerate until hard (about 4 or more hours).
8. Set oven to 350 degrees F.
9. Slice into slightly over 1/4-inch thickness (you may coat the slices in sugar if desired).
10. Place onto a greased baking sheet/s.
11. Bake for about 8 minutes or until light golden brown.
12. Allow to sit and harden slightly in the pan before removing (the cookies will harden upon sitting in the pan).
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