Versatile Slice 'n' Bake Cookies Recipe

1
Versatile Slice 'n' Bake Cookies Recipe
Versatile Slice 'n' Bake Cookies Recipe photo by Taste of Home
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Versatile Slice 'n' Bake Cookies Recipe

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1
Publisher Photo
When you crave a sweet treat or want something fun and festive to make with the grandkids, just pull a cookie dough log from the freezer, slice and pop in the oven. Once baked, these buttery, melt-in-your-mouth cookies from our Test Kitchen will keep for a week…but they‘ll probably disappear much faster!
MAKES:
54 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch + cooling
MAKES:
54 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1/4 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons chopped mixed candied fruit, optional
  • Nonpareils, jimmies, melted semisweet chocolate chips and chopped nuts, optional

Directions

In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
Divide into three portions. If desired, add candied fruit to one portion. Shape each into a 5-in. roll; place in a freezer bag. Seal and freeze for up to 3 months.
To use frozen dough: Remove from the freezer 1 hour before baking. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Sprinkle with nonpareils and jimmies if desired.
Bake at 350° for 12-14 minutes or until set. Remove to wire racks to cool. Frost with melted chocolate chips and sprinkle with nuts if desired. Yield: 4-1/2 dozen.
Originally published as Versatile Slice 'n' Bake Cookies in Cooking for 2 Winter 2007, p18

Nutritional Facts

1 each: 59 calories, 3g fat (2g saturated fat), 9mg cholesterol, 63mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 0 protein.

  • 1 cup butter, softened
  • 1 cup sugar
  • 1/4 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons chopped mixed candied fruit, optional
  • Nonpareils, jimmies, melted semisweet chocolate chips and chopped nuts, optional
  1. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
  2. Divide into three portions. If desired, add candied fruit to one portion. Shape each into a 5-in. roll; place in a freezer bag. Seal and freeze for up to 3 months.
  3. To use frozen dough: Remove from the freezer 1 hour before baking. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Sprinkle with nonpareils and jimmies if desired.
  4. Bake at 350° for 12-14 minutes or until set. Remove to wire racks to cool. Frost with melted chocolate chips and sprinkle with nuts if desired. Yield: 4-1/2 dozen.
Originally published as Versatile Slice 'n' Bake Cookies in Cooking for 2 Winter 2007, p18

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1964deb User ID: 2841731 100594
Reviewed Nov. 15, 2010

"This recipe is a waste of time. It did not mix up well. It did not have any flavor. They were crunchier than potato chips. Just did not like them. Sorry."

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