Making Chocolate Refrigerator Cookies

United States
February 28, 2007 5:28pm CST
Have you been exhausted after a long hard stressful day and your child come in and says "Mom, I need to take cookies to school tomorrow." I think we have all been in this situation.We wonder, Why cant they tell us before they need to take them. You really dont feel like baking cookies and you are just too tired to go to the market. What to do? Well, there is a solution to this problem. This wonderful cookie recipe is perfect. You simply make the dough, roll it up , wrap it with plastic and store in the refrigerator till you are ready to bake it. Chocolate Refrigerator Cookies 1 cup granulated sugar 1/2 cup shortening 1 egg, beaten well 2 (1-oz.) sq. unsweetened chocolate 2 cups sifted all-purpose flour 1-1/2 tsp. baking powder 1 cup chopped pecans 1/2 tsp. vanilla Cream sugar and shortening. Add egg and beat until smooth. Melt chocolate over hot water and stir into mixture. Sift dry ingredients together and add, blending thoroughly. Add nuts and vanilla. shape into a long, smooth roll, approximately 2 inches in diameter. Wrap in waxed paper and chill overnight. Cut in thin slices. Bake on ungreased baking sheet in hot oven (425 degrees) for 5 minutes.
1 person likes this
6 responses
@asfi123 (955)
• India
2 Mar 07
a photo of a cooki - a photo of a cookie
thanks for the recipe here is another recipe Chocolate Refrigerator Cookies from "Perfect Endings" prep time doesn't include refrigeration 2 cups semisweet chocolate morsels 3 cups flour, sifted 3 teaspoons baking powder 2 teaspoons salt 1/2 cup shortening 3 teaspoons vanilla 1 cup brown sugar, firmly packed 2 eggs 1 cup nuts, finely chopped (optional) Melt over hot water the chocolate. Sift the flour, baking powder and salt together and set aside. Combine the shortening and vanilla and beat till creamy. Beat the sugar in gradually and then beat in the the 2 eggs one at a time. Add the flour mixture, melted chocolate and nuts, if using, and mix well. Shape on waxed paper in three 10" rolls. Roll up. Chill several hours or overnight. Preheat oven to 375°F Unroll. Cut in 1/8" slices. Place on ungreased cookie sheet. Bake at 375 F for 6-8 minutes. hope you liked it
1 person likes this
• United States
28 Feb 07
Woo hoooo, make it and bake it later! Great to have in the fridge when you have the grandkids drop by. They will love this.
1 person likes this
• United States
2 Mar 07
I refrig and freeze a lot of cookies and cakes. Thanks for the info, and another great receipe.
@pinklilly (3446)
• Australia
2 Mar 07
Thank you I have added to my recipe list already made from your other recipe ideas:)
@Bev1986 (1428)
• United States
1 Mar 07
Yummm, what a great recipe! I can make this up any time and have it on hand to make cookies! I could even make it in the evening and let my daughter make them the next day! Thanks
@forjosie (1548)
• Indonesia
1 Mar 07
INGREDIENTS * 1/2 cup shortening * 1 cup packed light brown sugar * 1 egg * 1 1/2 (1 ounce) squares unsweetened chocolate * 1/2 teaspoon vanilla extract * 2 cups all-purpose flour * 1/2 teaspoon baking powder * 1/4 teaspoon baking soda * 1/4 teaspoon salt * 3 tablespoons milk * 1/2 cup chopped walnuts DIRECTIONS 1. Thoroughly cream shortening and sugar; add egg and beat well. Melt chocolate over low heat. Add chocolate and vanilla to shortening mixture. Mix well. 2. Sift dry ingredients; add to creamed mixture alternately with milk. Stir in nuts. 3. Shape into rolls. Wrap in waxed paper; chill thoroughly or overnight. 4. Preheat oven to 400 degrees F (200 degrees C). 5. Using a sharp knife, cut 1/4 inch thick slices off the rolls and place about 2 inches apart on cookie sheets. Bake 8 to 10 minutes. ============================================================== Chocolate Dipped Mocha Rounds INGREDIENTS * 2 (1 ounce) squares unsweetened chocolate * 2 cups all-purpose flour * 1 teaspoon ground cinnamon * 1/4 teaspoon salt * 1/2 cup shortening * 1/2 cup butter * 1/2 cup white sugar * 1/2 cup packed brown sugar * 1 tablespoon instant coffee powder * 1 teaspoon water * 1 egg * 1 1/2 cups semisweet chocolate chips * 3 tablespoons shortening DIRECTIONS 1. Melt unsweetened chocolate squares in a heavy saucepan. Cool slightly. 2. In a large bowl beat 1/2 cup shortening and butter or margarine with an electric mixer on medium speed until butter is softened. Add the sugar and brown sugar and beat until fluffy. 3. Dissolve the instant coffee crystals in the water. Add the melted chocolate, egg and coffee to the butter mixture and beat well. 4. Stir flour, cinnamon and salt together and add to the butter mixture. Cover and chill about 1 hour or until easy to handle. 5. Shape into two 7-inch long rolls. Wrap in plastic wrap and chill for at least 6 hours or overnight. 6. Preheat oven to 350 degrees F. 7. Cut into 1/4-inch slices and place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove to a wire rack and cool. 8. Melt the semisweet chocolate pieces and 3 tablespoons of shortening over low heat. Dip on half of each cookie into the chocolate mixture. Place on waxed paper until the chocolate is set. happy cooking!!!!!!!!!!