Ribbon Bar Cookies

Do-ahead cookies? Called icebox cookies or refrigerator cookies, they're super easy. All you do is make the dough, tuck it in the fridge, then slice and bake it later.

  • Prep Time 25 min
  • Total Time 3 hr 15 min
  • Servings 66

1
cup sugar
1
cup butter or margarine, softened
1 1/2
teaspoons vanilla
2
eggs
3
cups Gold Medal™ all-purpose flour
1
teaspoon salt
1/2
teaspoon baking soda
Food color (any color)

  • 1 In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, salt and baking soda. Divide dough in half. Stir 1/2 teaspoon food color into 1 half, or stir 1/2 teaspoon of different food colors into each half. Cover both halves and refrigerate 1 hour.
  • 2 On very lightly floured surface, shape each halfof dough into 2 strips, each about 9x2 1/2 inches. Layer strips, alternating colors; press together. Wrap and refrigerate about 2 hours or until firm.
  • 3 Heat oven to 400°F. Cut dough into 1/8-inch slices. On ungreased cookie sheet, place slices about 1 inch apart. Bake 8 to 10 minutes or just until edges are golden brown. Immediately remove from cookie sheet to coolingrack; cool.

Expert Tips

Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.

Cookie dough can be covered and refrigerated for up to 24 hours before baking.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
60
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
65mg
65%;
Total Carbohydrate
7g
7%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.