Food Lion Special: Slice and Bake Cookies - WSLS 10 NBC in Roanoke/Lynchburg Va

Food Lion Special: Slice and Bake Cookies

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Master "Slice and Bake" Cookie Recipe - Liz Bushong
(One recipe with 4 different versions)

2 cups my essentials butter, no substitutes
1 ½ cups Food Lion confectioner's sugar
2 my essentials eggs
2 teaspoons Food Lion vanilla extract
1 teaspoon almond extract
4 cups my essentials all-purpose flour
½ teaspoon Food Lion baking powder
1teaspoon my essentials salt

1. In small bowl, add flour, baking powder and salt.  Set aside.
2. In large mixing bowl, beat butter until smooth gradually add powdered sugar.
    Continue to beat to blend. Add egg.  Stir in vanilla and almond extract, mix. Continue
    Beating dough until dough forms a ball in the bowl. 
3. Gradually add flour mixture into butter mixture until well blended.
4. Shape shortbread dough into 4 sections.  Place each section into a small bowl.
5. Add to each dough section the easy variations.
   Roll into 8-inch logs. Wrap each log in wax paper and chill 4 hours or wrap in freezer
   wrap and freeze up to one month.
6. Preheat oven to 350 degrees.
7. If frozen, let logs stand a room temperature 10 minutes.
   Cut each log into ½ inch slices or width you prefer.
   Place cookies on parchment lined baking sheet. 
   Bake 10-12 minutes or until golden.  Remove from oven.
   Let cool, store in airtight containers.

 Easy Variations

Toffee-Espresso Cookies:
Using ¼ of dough, stir in ½ cup English Toffee bits and 2 tablespoons espresso powder.
Combine and roll into an 8-inch log.  Step 5.  After baking, drizzle with melted chocolate. (1/2 cup mini morsels- melted)

Pecan Chocolate Chip Cookies:
Using ¼ of dough, stir in ½ cup mini chocolate chips and ½ cup finely chopped pecans.
Combine and roll into an 8-inch log.  Step 5.

Cherry and Coconut Cookies:
Using ¼ of dough, stir in ¼ cup toasted coconut and ¼ cup diced candied cherries.
Combine and roll into an 8-inch log.  Step 5.
  
Cranberry-Orange Cookies:
Roll out ¼ of dough, stir in ½ cup fresh ground cranberries, ½ cup ground walnuts and 1 tablespoon grated orange rind. Combine and roll into an 8-inch log. Step 5.

 

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