Saturday, January 17, 2009

Homemade Slice & Bake Cookies .

I love recipes that can be mixed up days, weeks ahead and then finished off at the last minute. Slice and bake cookies have come to my rescue more than once when I've needed a dessert and have been at work all day. Paired with a bowl of ice cream and some fruit toppings, these cookies are just fine!

2 cups butter or margarine
1 cup granulated sugar
1 cup brown sugar, packed
3 eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
6 cups unbleached flour
1 teaspoon baking soda
chopped nuts

Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside.

In a bowl, cream butter or margarine with the sugar. Beat in vanilla and lemon extracts and eggs until light and fluffy.

In a bowl, combine flour and baking soda. Stir flour mixture into egg and butter mixture; blend well. Divide the dough into 4 pieces. Shape each piece into an 8″ - 10″ roll (cylinder, not a ball!). Wrap rolls in waxed paper. Place the rolls in a rectangular freezer container with a tight fitting lid, or into a large freezer zip-lock bag, or wrap well in a piece of heavy duty aluminum foil. Label with date and contents. Store in freezer. Use within 6 months.

To prepare cookies: Slightly thaw one roll of sugar cookie dough. Preheat oven to 350°. Cut the dough into 1/4″ thick slices. Arrange cut pieces on lightly greased cookie sheets, placing about 1/2″ apart. Bake for about 8-10 minutes, or until the edges just begin to brown. Remove from oven and cool on wire racks.

Each roll of dough will make about 3 dozen cookies. The total recipe makes about 12 dozen cookies.

No comments: