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6-in-1 Refrigerator Cookies Recipe

Refrigerator cookies are a sweet treat that can be made with minimal effort.

From "Canning, Pickling and Freezing with Irma Harding"
July 2014

  • Frozen and refrigerated treats, like this simple 6-in-1 Refrigerator Cookies Recipe, are easy to make in a pinch.
    Photo by iStock/haha21
  • “Canning, Pickling and Freezing with Irma Harding” by Marilyn McCray is an eclectic, fun cookbook guided by the 1950s fictional spokeswoman, Irma Harding.
    Cover courtesy Octane Press

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:

Elderberry Sauce Recipe
Pickled Watermelon Rind Recipe
Fermented Corn Relish Recipe

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.

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