Form the refrigerated cookie dough roll into a variety of geometric shapes: circles, squares or triangles.

Allrecipes Member

Gallery

Recipe Summary test

prep:
40 mins
cook:
7 mins
additional:
2 hrs 3 mins
total:
2 hrs 50 mins
Servings:
42
Yield:
3 1/2 dozen cookies
Advertisement

Ingredients

42
Original recipe yields 42 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine butter, brown sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; reduce speed to low. Beat, scraping bowl often, until mixture leaves side of bowl and forms a smooth, soft dough.

    Advertisement
  • Divide dough in half. Shape each half into 6x2-inch round log. If desired, shape logs into squares or triangles. Wrap each log in plastic food wrap; refrigerate at least 2 hours.

  • Heat oven to 375 degrees F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets.

  • Stir together sugar and cinnamon in small bowl. Roll warm cookies in cinnamon-sugar mixture.

Tips

* Substitute LAND O LAKES(R) Soft Baking Butter with Canola Oil right from the refrigerator.

VARIATION

Marbled Slice and Bake Cookies: Omit cinnamon. Melt 2 (1-ounce) squares semi-sweet baking chocolate or 1/3 cup real semi-sweet chocolate chips in 1-quart saucepan over low heat; cool 5 minutes. Prepare dough as directed above. Remove half of dough from bowl; set aside. To remaining dough in bowl, add cooled, melted chocolate. Beat at low speed just until mixed. Divide plain and chocolate doughs into 2 pieces each. Shape each piece into 6-inch log. Press and mold together 1 plain and 1 chocolate log to create marbled effect. Shape marbled dough into 6-inch log. Repeat with remaining 2 pieces of dough. Wrap each log in plastic food wrap; refrigerate until firm (at least 2 hours). Slice and bake as directed above. Roll warm cookies in 1/2 cup sugar.

Nutrition Facts

83 calories; protein 0.7g; carbohydrates 10.1g; fat 4.5g; cholesterol 11.8mg; sodium 45.5mg. Full Nutrition
Advertisement

Reviews (21)

Rating: 4 stars
01/25/2004
I made a boo-boo and refrigerated the dough overnight! The rolls wouldn't cut nicely, they just crumbled, so I ended up rolling it into little balls and baking it like that, instead of flattening it out and cutting. Worked just fine! Read More
(10)
Rating: 5 stars
01/25/2004
The name says it all! So easy, everyone loves them! Great for gift giving! Read More
(8)
Rating: 5 stars
01/25/2004
I used white sugar instead of brown sugar and added 1 cup of walnut pieces. Also, I sprinkled cinnamon and sugar on top of the cookies before baking the cookies instead of after. I came out great! Read More
(7)
Advertisement
Rating: 5 stars
01/25/2004
This is an excellent shortbread recipe! The only thing I can suggest is sprinkles or a butter cream frosting to give this cookie some "looks"!! My husband loved the taste and so did I. I decorated them for Christmas!! Thank you!! Read More
(6)
Rating: 4 stars
01/25/2004
I thought it was very easy to make and the cinnamon and sugar outside topped it off! I will definetly bake them again:) Christine Read More
(5)
Rating: 5 stars
01/25/2004
This recipe is great,the whole family loved them,they will be added to our christmas cookie list. Read More
(4)
Advertisement
Rating: 4 stars
01/25/2004
Well, these were pretty tasty, but weren't as melt-in-your-mouth as I'd expected. They don't match my old Girl Scout troop leader's shortbread unfortunately, but I will probably make these again. Read More
(4)
Rating: 5 stars
12/28/2005
Excellent recipe. I pressed it into a shortbread mold, sliced it while warm and gave it to friends at a Breakfast Club. I'm a hero! Read More
(3)
Rating: 5 stars
12/28/2004
I used this recipe during the holidays. I made the dough, shaped them into logs and refrigerated them overnight. When I got ready to bake them, I made sure they were at room temperature. I used a cookie press and couldn't have been happier with the results. I'll definately be making these again. Read More
(3)