Basic Refrigerator Cookies
Yield
3 servingsPrep
20 minCook
10 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¾ | cups |
all-purpose flour
sifted |
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 651 | ml |
all-purpose flour
sifted |
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 237 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Sift together flour, salt, baking powder and soda.
In bowl cream together butter and sugar until light and fluffy.
Beat in eggs individually.
Add vanilla. Gradually add dry ingredients to creamed mixture, mixing well after each addition.
Shape dough into 1½- to 2-inch rolls.
Wrap rolls in foil. Chill at least 3 hours or overnight in refrigerator.
Cut into slices ⅛ to ¼ inch thick. Bake on ungreased baking sheets at 375℉ (190℃) 10 to 12 minutes.
