Refrigerator Cookies - the variety that you make with just three basic ingredients, can roll into a log and store in your fridge for slicing into rounds later on, or freeze them to be defrosted and sliced. Mine didn't last that long
This is a Women's Weekly recipe, altered a little.
250g butter - softened (40 seconds, 50 degrees, speed 4 if straight from the fridge)
160g icing mixture
375g plain flour
Soften butter, add icing mixture and mix on speed 6 for 10 seconds, then scrape down sides and repeat.
Add 200g plain flour, mix on speed 6 for 10 seconds, then scrape down the sides and add the remaining 175g flour. Mix again on speed 6 for 30 seconds this time, using spatula through the lid to push some of the dough down on to the blades.
This is quite a dry dough so it works REALLY WELL in the TMX, because you can get it out really easily
You're going to have to knead it a little if you want to roll it and store it in the fridge, so it doesn't matter if the flour isn't totally incorporated. When it's done, remove lid, turn bowl upside down on the benchtop (won't need to flour it as the dough isn't sticky) remove the base of the bowl and push on the bottom of the blades so that the dough/blades drop on to the bench. Remove bowl, and pull the blades off the top of the dough. Use the spatula to push out any dough around the blades. Knead dough lightly and roll into two logs, about 25cm long. Wrap in plastic wrap and refrigerate or freeze. To cook them, you need to slice them into rounds once they've been refrigerated for about an hour. Slice them about 1cm thick, and cook in preheated oven on 170-180 degrees for about 10-15 minutes.
Optional flavours:
Lemon: Blitz the rind of one lemon before adding the butter and continuing as above.
Double choc: Replace 30g of the flour with 30g of cocoa, and before adding the second batch of flour, mix in 80g of choc chips using
Choc hazelnut: Roughly chop half a cup of hazelnuts before adding butter and continuing as above, but switching some flour for cocoa as with double choc recipe.
I make these often, and I usually refrigerate and slice, but last night I just rolled them in to balls instead. Filled two large baking trays and had enough for a small log that I put in the freezer
Photos of cocoa and white choc chip cookies, rolled into a log and sliced, and also lemon rind flavoured that have been rolled in the hand rather than refrigerated in between. Also pics of dough to show how easily it comes out of the bowl.
members' commentssimplyrhonda - What a great recipe! Thank you. Made these the other day. Made one roll for the freezer and used the rest of the dough to make small balls. Got my youngest daughter to press a freckle into the centre. Kids loved them. Will definitely use this recipe but will probably add some vanilla. Cheers.
