Refrigerator Cookies

  • Yield 5 dozen

These cookies have an excellent flavor and are very crisp.


4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup shortening
2 cups packed brown sugar
2 -- eggs
1 teaspoon vanilla extract
1 cup chopped pecans


  1. Sift the flour, baking soda, cream of tartar and salt together.  Cream the butter, shortening and brown sugar in a large bowl until light and fluffy.  Beat in the eggs and vanilla until smooth.  Add the dry ingredients and mix well.  Stir in the pecans.  Shape the dough into 2 rolls, each 2 inches in diameter.  Wrap individually in waxed paper or plastic wrap.  Refrigerate or freeze until ready to bake.  Cut the rolls into slices 1/8 inch thick.  Arrange on a nonstick cookie sheet.  Bake at 350F for 8 minutes.  Cool on a wire rack.


Recipe reprinted with permission from Betty Sim’s Southern Scrumptious Entertains (Scrumptious, Inc., Decatur, Alabama, 2002).



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