Post by JJ Judkins on Oct 19, 2011 10:18:04 GMT -6
REFRIGERATOR CRISPS
2 eggs, slightly beaten
2 c. light or dark brown sugar, packed
1 c. butter
3 tsp. vanilla
3 1/2 c. unsifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. finely chopped walnuts (optional)
1. In a mixer bowl, cream together eggs, sugar, butter and vanilla.
2. Combine flour, soda and salt. Add to egg mixture. Blend well. Stir in nuts, if used.
3. Divide dough in half. Roll each half into a log, 2-inches in diameter, in waxed paper. Twist ends to shut. Refrigerate until firm, at least overnight.
4. Cut rolls into 1/4-inch thick slices. Set slices, 1-inch apart, on ungreased cookie sheets.
5. Bake at 350 degrees for 10 to 12 minutes or until golden crisp.
6. Serve hot or remove while hot onto rack to cool.
2 eggs, slightly beaten
2 c. light or dark brown sugar, packed
1 c. butter
3 tsp. vanilla
3 1/2 c. unsifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. finely chopped walnuts (optional)
1. In a mixer bowl, cream together eggs, sugar, butter and vanilla.
2. Combine flour, soda and salt. Add to egg mixture. Blend well. Stir in nuts, if used.
3. Divide dough in half. Roll each half into a log, 2-inches in diameter, in waxed paper. Twist ends to shut. Refrigerate until firm, at least overnight.
4. Cut rolls into 1/4-inch thick slices. Set slices, 1-inch apart, on ungreased cookie sheets.
5. Bake at 350 degrees for 10 to 12 minutes or until golden crisp.
6. Serve hot or remove while hot onto rack to cool.