Ollie Cookies
Refrigerator Cookies. My grandmother, Ollie, always had these either baked up in a tupperware container or rolled up ready to bake in the deep freeze.
Refrigerator Cookies. My grandmother, Ollie, always had these either baked up in a tupperware container or rolled up ready to bake in the deep freeze.
- Carbohydrate 38.1252939426363 g
- Cholesterol 56.1471858048759 mg
- Fat 20.9076406267141 g
- Fiber 1.35445608615717 g
- Protein 4.28706518625298 g
- Saturated Fat 9.16699144993134 g
- Serving Size 1 1 Serving (84g)
- Sodium 76.3016941132936 mg
- Sugar 36.7708378564792 g
- Trans Fat 1.32871391365733 g
- Calories 350 calories
Step-by-step
- Cream together sugar, brown sugar and Crisco.
- Add eggs one at a time until smooth.
- Add vanilla.
- Add dry ingredients.
- Mixture will be extremely thick.
- Stir in nuts.
- Roll into rolls about 10 inches long and about 1 1/4 inch in diameter.
- Roll in waxed paper and freeze OR slice and bake at 350 for about 10 minutes or until just golden around edges.
When freezer space is strictly limited, preparing slice-and-bake cookies requires managing shaped dough efficiently without sprawling logs. Refrigerator cookies rely on thermal setting during chilling to hold their circular cross-section when sliced. Storing the dough logs tightly wrapped in waxed paper prevents freezer burn and absorbs excess moisture during the resting phase. Because the dough contains four cups of flour relative to the fat content, it yields an exceptionally stiff mixture that resists standard electric mixers.
Adapting Fats and Textures
Replacing shortening with unsalted butter alters the spread and crispness of the final baked good. Shortening melts at a higher temperature than butter, maintaining structural integrity longer in the oven and yielding a sturdier edge. If substituting butter entirely, chill the logs for an extra thirty minutes before slicing to compensate for the softer fat profile. The dough should be sliced into even rounds using a sharp chef knife to ensure uniform baking across the sheet. Watch for the edges to turn a pale golden hue at three hundred fifty degrees Fahrenheit, typically requiring ten minutes in the oven.
- If the dough crumbles during slicing, let the log temper at room temperature for five minutes.
- Ensure the chopped pecans are evenly distributed to prevent the knife blade from catching on large clusters.
- Rotate the baking sheet halfway through the cook time to promote even browning.
