The Spiced Life

Musings & Recipes From My Kitchen

  • Home
  • About Me
  • FAQ
  • Dishes By Region
  • Archive and Index
  • Creative Cookie Exchange
  • Contact
  • Privacy Policy
You are here: Home / reviews / cookbooks / Halloween Sprinkled Slice-and-Bake Cookies; Review of 250 Best Cookies

Halloween Sprinkled Slice-and-Bake Cookies; Review of 250 Best Cookies

September 23, 2013 By Laura 7 Comments

Sharing is caring!

  • Facebook
  • Yummly
  • Twitter
  • Email

Halloween Sprinkled Refrigerator Cookies

When Robert Rose sent me The 250 Best Brownies, Bars and Squares they also sent me The 250 Best Cookie Recipes, both by Esther Brody. As I mentioned in my review of the bars and brownies version these books are not really cookbooks you would read or browse for pleasure. They are more utilitarian, a resource of recipes for when you already have a particular kind of cookie in mind. I was more pleased by the selection in this book, maybe because I am more interested in all the different kinds of cookies than I am bars. I have also become fond of these books as being good choices for baking with children, so once again I let Alex pick a recipe from the list the publisher sent me. She chose the The Refrigerator Cookie, in other words, what I call slice and bake cookies.

Halloween Sprinkled Refrigerator CookiesThe Refrigerator Cookie is interesting in that it calls for shortening, not butter. I think of slice and bake cookies as being made with butter. Even more interesting, the very next recipe, Easy Icebox Cookie, is made with butter. Part of me found this frustrating, as I would prefer to just know what the author thinks is the best basic slice and bake cookie. On the other hand, the variety of recipes is nice for those with allergies or dietary restrictions. Or food bloggers like me, always willing to try another recipe!

As with the Gingerbread and Maple Doodles, I substituted unprocessed lard for any kind of vegetable shortening. Alex and I made 2 flavors of these refrigerator cookies: these Halloween sprinkled vanilla cookies (sprinkles on the inside and out!) and a chocolate version made with cocoa and dotted with Andes Baking Chips. In neither case did I use the chopped nuts in the recipe.

Halloween Sprinkled Refrigerator Cookies

And the verdict? I personally prefer butter in my slice and bake cookies, because I like slice and bake cookies to be crispy and crumbly rather than chewy. More like a shortbread. And butter encourages that crispiness, whereas shortening–vegetable or lard–encourages chewiness and tenderness. Once I adjusted to that difference, however, I found these addictive. For the plain vanilla version, the cookies that are actually pictured, I also liked the slightly savory edge that unprocessed lard brought to the party.

Halloween Sprinkled Refrigerator Cookies

The Refrigerator Cookie, page 74, Sliced Cookies

• Preheat oven to 425°F (220°C)
• Lightly greased cookie sheet

2 cups all-purpose flour 500 mL
2 tsp baking powder 10 mL
1⁄2 tsp salt 2 mL
1⁄2 cup softened shortening 125 mL
3⁄4 cup granulated sugar 175 mL
1⁄2 cup packed brown sugar 125 mL
1 egg 1
1 tsp vanilla 5 mL
1⁄2 cup chopped nuts 125 mL

1. In a bowl, mix together flour, baking powder and salt.
2. In another bowl, beat shortening and sugars until smooth and creamy. Beat in egg until well incorporated. Stir in vanilla and nuts. 
Add flour mixture and mix until a soft 
dough forms.
3. On a lightly floured surface, divide dough in half. Shape into two long rolls about 2 inches (5 cm) wide. Wrap each tightly in plastic wrap and refrigerate for at least 2 hours until firm.
4. When ready to bake, remove from wrap and cut dough into slices 1⁄4 inch (0.5 cm) thick. Place about 2 inches (5 cm) apart on prepared cookie sheet. Bake in preheated oven for 8 to 10 minutes until golden brown. Immediately transfer to wire racks to cool.

Makes about 4 dozen

Excerpted from The 250 Best Cookie Recipes by Esther Brody © 2001, 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.

Filed Under: cookbooks, cookies, dairy free baking, reviews Tagged With: cookbook review, cookies, Halloween, icebox, lard, refrigerator cookie, slice and bake, sprinkles

« Heirloom Tomato on Bacon Cornmeal Griddle Cake with Bacon-Basil Mayo; Review of Fire In My Belly
Salt Crusted Potatoes with Cilantro-Garlic Mojo: Cooking with Chris »

Comments

  1. Joanne says

    September 24, 2013 at 6:36 am

    I was just asking myself whether it would be too early to post a Halloween-inspired recipe, but you’ve answered the question for me! Slice and bakes are one of my favorite cookies because I can bake a few off and then leave the rest of the log in the fridge. Plus they’re so addictive.

    Reply
    • Laura says

      September 24, 2013 at 9:25 pm

      That is always the dilemma as a blogger–if I post them later, they won’t be there when people go searching for them. I figure sprinkles are fun no matter what, so… 🙂

      Reply
  2. Raymund says

    September 30, 2013 at 3:18 am

    I bet my daughter would love making these ones!

    Reply
  3. Ashley says

    September 30, 2013 at 9:26 am

    Interesting – I never really thought about the reason behind using butter vs shortening that way. I have recipes that I love in both camps, but now I know why they’re used! 🙂

    Reply
  4. Stephanie says

    October 7, 2013 at 1:57 pm

    I thought that people weren’t supposed to mention that they use lard anymore. I like using lard too instead of shortening. Your pictures are very enticing. I will definitely give these a try!

    Reply
    • Laura says

      October 7, 2013 at 4:11 pm

      If enough of us mention it, maybe the stigma will go away! 😀

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

Twitter Facebook Pinterest Instagram
Enter your email here and never miss a post!

Popular Posts

  • Restaurant Style Beef Vindaloo
  • Taralli Dolci di Pasqua (Southern Italian Easter Cookies): #CreativeCookieExchange
  • Moroccan Inspired Couscous Bowl with Ground Beef, Veggies and Caramelized Onions (redux)
  • Mexican Ramen Bowl
  • Grandma’s Beef and Noodles
  • North Indian Baked Eggs: Review of Seven Spoons
  • Bengali Mahi Mahi with Mustard Seeds
  • Saag Gosht (Beef in Fragrant Spinach Sauce)
  • Ash-e Anar (Persian Pomegranate Soup with Meatballs)
  • Goan Influenced Goat Stew in the Slow Cooker

Copyright © 2008–2023 The Spiced Life