Serves: 90
Total Calories: 44
1. In large bowl, combine sugar, brown sugar, margarine, vanilla and eggs beat well. Add flour, baking powder and salt mix well. Stir in nuts. Divide dough into 3 equal parts. Shape each into roll 1 1/2 inches in diameter. Wrap each roll in plastic wrap refrigerate 2 hours or until firm.
2. Heat oven to 425°F. Cut dough into 1/4-inch slices. Place slices 1 inch apart on ungreased cookie sheets.
3. Bake at 425°F. for 5 to 7 minutes or until light golden brown. Immediately remove from cookie sheets.
TIP: Cookie dough can be stored in refrigerator for up to 2 weeks or in freezer for up to 6 weeks. Slice and bake frozen dough as directed above.
High Altitude (above 3500 feet): Add 3 tablespoons milk to sugar mixture. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 60 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 0 g 0% * Cholesterol: 5 mg 2% * Sodium: 50 mg 2% * Total Carbohydrate: 7 g 2% * Dietary Fiber: 0 g 0% * Sugars: 4 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Starch, 1/2 Fat or 1/2 Carbohydrate, 1/2 Fat
Variations
Coconut Refrigerator Cookies: Add 1 cup coconut with nuts.
Lemon Refrigerator Cookies: Add 1 tablespoon grated lemon peel with flour.
Orange Refrigerator Cookies: Add 1 tablespoon grated orange peel with flour.
Spice Refrigerator Cookies: Add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/4 to 1/2 teaspoon cloves with flour.
See Cook's Note: Tips for Making Refrigerator Cookies
This Basic Refrigerator Cookies recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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