Brown Sugar Refrigerator Cookies

These cookies double as great make-ahead treats. Freeze the cookie dough for up to two months, slice and bake whenever you're ready! MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

cup packed brown sugar

cup butter or margarine, softened

teaspoon vanilla

egg

cups Gold Medal™ flour

1 1/2

teaspoons ground cinnamon

1/2

teaspoon baking soda

1/2

teaspoon salt

1/3

cup finely chopped nuts

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1

In large bowl, beat brown sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except nuts. Stir in nuts.
2

On plastic wrap, shape dough into 10x3-inch rectangle. Wrap and refrigerate about 2 hours or until firm, but no longer than 24 hours.
3

Heat oven to 375°F. Cut rectangle into 1/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
4

Bake 6 to 8 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.

Add 1 tablespoon grated lemon or orange peel with the flour. Frost cookies with Vanilla Glaze. For glaze, mix 2 cups powdered sugar, 1/3 cup melted butter and 1 teaspoon vanilla. Stir in 2 to 4 tablespoons hot water, 1 tablespoon at a time, until glaze is smooth and has the consistency of thick syrup. Drizzle over cookies, sprinkle with grated lemon peel.
Substitute 2 teaspoons maple flavor for the vanilla.
Add 1 cup toasted coconut with the flour. Frost cookies with Vanilla Glaze (see above) and sprinkle with additional toasted coconut.
Freeze the tightly wrapped cookie dough for up to 2 months, then slice and bake when you want. Just add 1 or 2 minutes to the bake time when the dough comes straight from the freezer.