Divide dough into 4 pieces. Shape each piece into an 8- to 10-inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12-dozen cookies.
CHOCOLATE-CHIP COOKIES
Preheat oven to 350F (175C). Cut dough into 1/4-inch slices. Arrange cut pieces on an ungreased baking sheet about 1-1/2 inches apart. Bake 10 minutes until browned around edges. Remove and cool.
SLICE & BAKE CHOCOLATE-WAFER COOKIES
Use these cookies to make ice-cream sandwiches or a Chocolate-Wafer Pie Crust.
2 cups butter or margarine
2-1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
5 cups all-purpose flour
1 teaspoon baking soda
1-1/4 cups unsweetened cocoa powder
CHOCOLATE-WAFER COOKIES
1 roll frozen cookie dough, above, slightly thawed
Place rolls in freezer container or wrap airtight in heavy-duty foil.
Cut four 14” x 12” pieces of waxed paper or plastic wrap; set aside. In a bowl, cream butter or margarine, sugar, eggs and vanilla until light and fluffy. In a bowl, combine flour, baking soda and cocoa powder. Stir flour mixture into sugar mixture until evenly distributed.
Divide dough into 4 pieces. Shape each piece into an 8- to 10-inch roll. Wrap each roll in waxed paper or plastic wrap. Place in plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12-dozen cookies.
CHOCOLATE-WAFER COOKIES
Preheat oven to 350F (175C). Lightly grease 2 large baking sheets. Slice dough into 1/4-inch slices. Arrange slices on prepared baking sheets about 1/2 inch apart. Bake 8 to 10 minutes until cookies are set on edges and slightly firm on top. Remove cookies and cool on wire racks. Makes about 36 cookies.
SLICE & BAKE GINGERSNAP COOKIES
These can also be thawed, rolled out and cut into gingerbread boys. Brush with powdered-sugar glaze and decorate.
2 cups vegetable shortening
3 cups sugar
3 eggs
3/4 cup molasses
6 cups all-purpose flour
2 tablespoons baking soda
1 teaspoon salt
2 tablespoons ground ginger
1 tablespoon ground cinnamon
GINGERSNAP COOKIES
1 roll frozen cookie dough, above, slightly thawed
Granulated sugar
Cut four 14” x 12” pieces of waxed paper or plastic wrap; set aside. In a bowl, cream shortening and sugar. Beat in egg and molasses; set aside. In a bowl, combine flour, baking soda, salt, ginger and cinnamon. Gradually stir flour mixture into egg mixture until blended.
Divide dough into four pieces. Shape each piece into a 8- to 10-inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” inch piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough, or about 12-dozen cookies.
GINGERSNAP COOOKIES
Preheat oven to 350F (175C). Cut slightly thawed dough into 1-1/3-inch-thick slices. Cut each slice into fourths. Roll each piece into a ball. Roll each ball in granulated sugar. Place balls on an ungreased baking sheet about 1-1/2 inches apart. Bake 8 to 10 minutes until set around edges with cracked tops. Don’t overbake. Remove cookies from baking sheets and cool on wire racks. Makes about 30 to 36 cookies.
SLICE & BAKE OATMEAL COOKIES
Chocolate chips are a nice addition, either in place of or in addition to the raisins.
2 cups butter or margarine
2 cups granulated sugar
2 cups brown sugar, packed
4 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
5 cups rolled oats
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
3/4 cup chopped nuts
1 to 2 cups raisins
OATMEAL COOKIES
1 roll frozen cookie dough, above, slightly thawed
Cut four 14” x 12” pieces of waxed paper or plastic wrap. Cream butter or margarine, granulated sugar and brown sugar in a large bowl until smooth. Beat in eggs and vanilla until light and fluffy. In a medium bowl, combine flour, oats, salt, baking soda and baking powder. Stir flour mixture into egg mixture until blended. Stir in nuts and raisins.
Divide dough into 4 pieces. Shape each piece into an 8- to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14” x 12” piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12-dozen cookies.
OATMEAL COOKIES
Preheat oven to 375F (190C). Lightly grease 2 large baking sheets; set aside. Cut dough into 1/4-inch slices. Place slices about 1 inch apart on prepared baking sheets. Bake 10 to 12 minutes until edges are light brown and centers are slightly set. Cool about 2 minutes on baking sheet. Remove cookies and cool on wire racks. Makes about 36 cookies.
SLICE & BAKE PEANUT-BUTTER COOKIES
Use a whisk to stir flour and baking soda together evenly.
2 cups vegetable shortening
2 cups granulated sugar
2 cups brown sugar, packed
2 cups creamy or chunky-style peanut butter
2 teaspoons vanilla extract
4 eggs
5 cups all-purpose flour
4 teaspoons baking soda
PEANUT-BUTTER COOKIES
1 roll frozen cookie dough, above, slightly thawed
Cut four 14” x 12” pieces of waxed paper or plastic wrap; set aside. Cream shortening, granulated sugar, brown sugar and peanut butter in a large bowl. Beat in vanilla and eggs until light and fluffy. In a large bowl, combine flour and baking soda. Gradually stir flour mixture into egg mixture until blended.
Divide dough into 4 equal pieces. Shape each piece into an 8- to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in
