Refrigerator Cookies Recipe
Ingredients
| Crisco | 1 Cup (16 tbs) | |
| Brown sugar | 2 Cup (32 tbs) | |
| Eggs | 2 | |
| Flour | 3 1⁄2 Cup (56 tbs), sifted | |
| Salt | 1⁄4 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Cream of tartar | 1 Teaspoon | |
| Walnuts | 1 Cup (16 tbs), chopped | |
| Vanilla | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 5790 Calories from Fat 2544
% Daily Value*
Total Fat 284 g436.5%
Saturated Fat 61 g304.9%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 2006.3 mg83.6%
Total Carbohydrates 752 g250.7%
Dietary Fiber 18.5 g74.1%
Sugars 405.2 g
Protein 73 g146%
Vitamin A 10.1% Vitamin C 2.2%
Calcium 21.8% Iron 140.2%
*Based on a 2000 Calorie diet
Directions
1. Preheat oven to 375° Fahrenheit.
2. In a medium bowl, mix together all dry ingredients and keep aside.
MAKING
3. In a large bowl, cream together Crisco, sugar, and eggs.
4. Stir in the dry ingredients.
5. Add nuts and vanilla to form a dough.
6. Divide dough into 2 rolls and shape into rolls.
7. Wrap each roll in wax paper or plastic wrap and refrigerate for about 6 hours until cold.
8. Using a knife, cut roll into 1/4 inch thick slices and place on a cookie sheets.
9. Bake in preheated oven for 5 minutes until lightly browned.
SERVING
10. Serve Refrigerator Cookies while they are still warm.
Chef
