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    You are in: Home / Recipes / Crisp Butter Cookies (Refrigerator Cookies) Recipe
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    Crisp Butter Cookies (Refrigerator Cookies)

    Crisp Butter Cookies (Refrigerator Cookies). Photo by byZula

    1/1 Photo of Crisp Butter Cookies (Refrigerator Cookies)

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 10 mins

    4 hrs

    10 mins

    byZula's Note:

    These are really good! Buttery and crispy just like the name suggests! Since these are refrigerator cookies, this is a very handy recipe. These can keep in the freezer for up to 6 months.

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    Units: US | Metric


    1. 1
      Combine the flour, baking soda and salt. In a large bowl, cream the butter and sugar. Beat in the egg. Gradually blend in the dry ingredients.
    2. 2
      Divide the dough in half. Form each half into a log 1 ½-inches in diameter. Wrap in waxed paper and chill for 4 hours.
    3. 3
      Preheat oven to 400 degrees. Lightly grease 2 baking sheets. Cut the logs into ¼-inch thick slices and place 1-inch apart on the prepared baking sheets.
    4. 4
      Bake for 8 to 10 minutes; until lightly colored.
    5. 5
      Transfer to wire racks to cool.

    Ratings & Reviews:

    • on January 23, 2007


      I gave this recipe 5 stars. I love this recipe these cookies are so good and easy. I got my copy of this recipe in school from home ec. class. The copy I have is slightly different. It calls for 3 cups flour, 1 Tsp salt, 2 eggs, and 1 1/2 Tsp vanilla. The recipe also calls for different things to mix-in and make different cookies. Cookie Tarts: Spoon 1 Tsp jelly or preserves onto half of the slices: top with remaining slices. Seal edges. Cut slits in tops so filling shows. About 3 1/2 dozen sandwich cookies. Crunchy Peanut Cookies: Substitute 1/2 cup crunchy peanut butter for 1/2 cup of the margarine and packed brown sugar for the granulated sugar. Nut Cookies: Mix in 1/2 cup chopped blanched almonds or black walmarts with the flour. Orange-Almond Cookies: Mix in 1 Tbl grated orange peel with margarine and 1/2 cup chopped blanched almonds with the flour. Thanks for posting such a yummy recipe! Christine (internetnut)

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    • on April 26, 2009


      I am a cookieholic and I made these today. I have just one word to say AMAZING. One of my new favorites.

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    • on April 12, 2009


      I made these exactly as directed with one notable exception. I added a teaspoon of dried rosemary. The results were absolutely delicious - not too sweet, with a subtle rosemary flavor. They're really outstanding. Thanks for a wonderful recipe. UPDATE: I just made them again, with the addition of the rosemary, and they're better than I remember. Thank you so much for posting this outstanding recipe!!!

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    Read All Reviews (8)


    Nutritional Facts for Crisp Butter Cookies (Refrigerator Cookies)

    Serving Size: 1 (731 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1128.3
    Calories from Fat 574
    Total Fat 63.8 g
    Saturated Fat 39.5 g
    Cholesterol 233.1 mg
    Sodium 864.3 mg
    Total Carbohydrate 130.4 g
    Dietary Fiber 2.2 g
    Sugars 67.0 g
    Protein 11.3 g

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