The best delicious Refrigerator Nut Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Refrigerator Nut Cookies recipe today!
Hello my friends, this Refrigerator Nut Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Refrigerator Nut Cookies is amazingly delicious, and addictive, everyone will be asking for more Refrigerator Nut Cookies.
What Makes This Refrigerator Nut Cookies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Refrigerator Nut Cookies.
Ready to make this Refrigerator Nut Cookies Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Sugar
1 c Butter or margarine,softened
2 Eggs
1 1/2 ts Vanilla
3 c All-purpose flour
1 ts Salt
1/2 ts Baking soda
1/2 c Finely chopped nuts
These refrigerator nut cookies take on a different flavor by substituting
brown sugar to make butterscotch; cinnamon to make cinnamon slices; or
grated orange peel and almonds for orange- almond slices.
In a large bowl, mix sugar, butter, eggs and vanilla. Stir in flour, salt,
baking soda and nuts. Divide dough into 3 parts. Shape each part into a
roll 1 1/2 inches in diameter and about 7 inches long. Wrap in waxed paper
or plastic wrap and refrigerate at least 4 hours.
Heat oven to 400?. Cut dough into 1/8-inch slices. Place 1 inch part on
ungreased baking sheets. Bake until light brown, 7-9 minutes. Immediately
remove from baking sheet. Cool on racks.
Variations:
Butterscotch slices: Substitute packed brown sugar for the sugar; omit
nuts.
Cinnamon slices: Substitute 1/2 cup granulated sugar and 1/2 cup packed
brown sugar for the sugar and 1 tablespoon cinnamon for the vanilla; omit
nuts or not.
Orange-almond slices: Stir in 1 Tablespoon grated orange peel with the
sugar and substitute 1/2 cup finely chopped blanched almonds for the nuts.
Yield: about 7 dozen. Pat Thomas, retired food editor, Yakima WA
Randy Shearer
From
Yields
1 Servings
Leave a Reply