Serves: 5
These are ideal when you have limited baking time, need only a few cookies at a time, or want to be ready to serve warm-from-the-oven cookies at a moment’s notice. The dough is mixed in advance and chilled, then sliced as needed for baking.
To store the dough, mold it into logs and wrap them in plastic wrap or waxed paper. Twist the ends of the wrap tightly to secure it. Depending on the softness of the dough, shaping and wrapping may be easier if you chill the dough for about an hour in the mixing bowl first. You may refrigerate the rolls for up to a week. For longer-term storage, place the rolls in a labeled, resealable freezer bag.
To bake refrigerator cookies, unwrap the dough and slice it with a thin, sharp knife, rotating the roll after every few slices to keep it from flattening. Frozen logs may be sliced and baked without thawing increase the baking time slightly.
This Cook's Note: Tips for Making Refrigerator Cookies recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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