Refrigerator Cookies Makes 6 dozen cookies (For beginning level students, the refrigerator cookie is an ideal start.) Ingredients: ¼ cup butter or margarine ¼ cup shortening 1 cup firmly packed brown sugar 1 egg ¾ teaspoon vanilla 1¾ cups all-purpose flour (may be part whole-wheat) ½ teaspoon baking soda ½ teaspoon salt ½ cup finely chopped nuts Butter, shortening, or cooking spray Day 1 - Make the dough 1. In large mixing bowl at medium speed on the electric mixer, beat together the butter and shortening until creamy. Gradually add the brown sugar. Beat until light and fluffy. 2. Add the egg and vanilla. Beat until well-blended. 3. In separate medium-sized bowl, measure the flour(s), baking soda, and salt. Stir together with a wire whisk until combined. 5. Add the flour mixture and nuts to the butter mixture. With a spoon, stir until well-blended. 6. Divide dough in half and form into two rolls, each about 1½ inch in diameter. Wrap in plastic wrap. Refrigerate overnight. Day 2 - Cut and bake the dough 1. Preheat oven to 375°F 2. Cut dough into ¼-inch slices. Place on lightly greased or sprayed baking sheets. Bake until lightly browned and cooked through, about 8 to 10 minutes. 3. Remove from sheets. Cool on a rack. Package and deliver or freeze. Nutrition information: One of 72 cookies provides: 42 calories; 2 g total fat (0.7 g saturated fat); 5 mg cholesterol; 27 mg sodium; 19 mg potassium; 5 g total carbohydrate (2 g sugar); 0.7 g protein; and 0.2 g dietary fiber Baking tips for quality assurance:  •  Measure all dry ingredients with dry measuring cups; use the spoon-level measuring method; firmly pack brown sugar into dry measure • Butter or margarine is not reduced in fat or "lite"; it is at room temperature, but not melting • Large-sized eggs are used for baking with formula recipes, such as cookies • Cookie dough roll is formed very evenly - not fatter or thinner on one end - and is sliced to an even thickness so cookies bake evenly and do not burn due to thin edges Back to The Kindness Company