Nut Refrigerator Cookies
Yield
servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 ½ | cups |
all-purpose flour
|
|
| 5 | cups |
brown sugar
|
*
|
| 5 | large |
eggs
|
|
| 2 ½ | cups |
butter
|
|
| 1 | dash |
salt
|
*
|
| 4 | teaspoons |
vanilla extract
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 ¼ | cups |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | l |
all-purpose flour
|
|
| 1.2 | l |
brown sugar
|
*
|
| 5 | large |
eggs
|
|
| 591 | ml |
butter
|
|
| 1 | dash |
salt
|
*
|
| 2E+1 | ml |
vanilla extract
|
|
| 1E+1 | ml |
baking powder
|
|
| 296 | ml |
nuts
chopped |
|
Directions
Cream shortening, brown sugar, eggs, flavoring and sifted dry ingredients.
Add chopped nuts.
Shape into rolls; wrap in waxed paper and chill overnight in refrigerator.
Slice and bake at 350℉ (180℃) F for 8 to 10 min.
