For anyone wanting to preserve garden-fresh vegetables at home, Canning, Pickling and Freezing with Irma Harding, (Octane Press, 2014) offers modern techniques and delicious recipes. Author Marilyn McCray also guides readers through smoking and curing fresh fruits, vegetables and meats. The following excerpt from “Freezing and Refrigerating”, provided by Irma Harding, is a recipe for versatile refrigerator cookies.
This book can be purchased from the GRIT store: Canning, Pickling and Freezing with Irma Harding.
“Try this cookie recipe the next time you put cookies in your freezer.”
6-in-1 Refrigerator Cookies Recipe
• 1 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg, beaten
• 1/2 teaspoon vanilla
• 2 cups all-purpose flour
• 1/2 teaspoon soda
• 1/4 teaspoon salt
• 1/2 square bitter chocolate, melted
• 1/4 cup shredded coconut
• 1/4 cup chopped raisins
• 1/4 cup chopped pecans
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
1. Cream butter. Gradually add sugar. Continue creaming until mixture is light and fluffy.
2. Add egg and vanilla. Mix well. Sift flour, soda, and salt together, and gradually add to mixture. Beat well after each addition.
3. Divide dough into 6 equal portions. To one portion add chocolate, coconut to another, raisins to one, pecans to another, cinnamon and nutmeg to another, and leave the last portion plain.
4. Shape each portion into a roll 1-3/4 inches in diameter.
5. Wrap and freeze. Store up to 6 months.
6. To bake, remove from freezer. Slice frozen dough 1/8 inch thick. Bake on cookie sheet in 375 degrees Fahrenheit oven for 10–12 minutes. Cookies may be frozen either baked or unbaked with excellent results.
More from Canning, Pickling and Freezing with Irma Harding:
This excerpt has been reprinted with permission from Canning, Pickling and Freezing with Irma Harding: Recipes to Preserve Food, Family, and the American Way by Marilyn McCray and published by Octane Press, 2014. Purchase this book from our store: Canning, Pickling and Freezing with Irma Harding.