Have freshly baked cookies at a moment’s notice when you keep tightly wrapped rolls of refrigerator cookie dough on hand in your refrigerator or freezer. Store unbaked dough in the refrigerator for up to one week or in the freezer for up to six months. Be sure the dough is thoroughly chilled before slicing cookies to retain the shape. For extra-crisp cookies, slice thin; bake till lightly browned.
3 ounces cream cheese, softened
1/3 cup white sugar
1 teaspoon vanilla extract
1 cup flaked coconut
1/2 cup finely chopped walnuts
1/3 cup butter, softened
1 1/2 cups all-purpose flour
1 cup granulated white sugar
1/4 cup Dutch process cocoa powder
3 tablespoons milk
1/2 teaspoon baking soda
To Make Filling:
Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Wrap tightly in plastic food wrap and refrigerate filling.
To Make Dough:
Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat untill combined. Work in the rest of the flour. Chill dough until firm enough to roll. Place dough between 2 sheets of waxed
paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.
Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug) . Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days. Cut into 1/4-inch slices (using a very sharp knife or waxed dental floss slid under log and crisscrossed at top). Put on greased cookie sheets and bake at 375 F (190 C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.
In a small heavy saucepan heat and stir unsweetened chocolate until melted over hot water in a double boiler. Remove from heat and cool slightly. Meanwhile stir together flour, cinnamon, and salt. In a
large mixer bowl beat 1/2 cup shortening and butter with electric mixer on medium speed until butter is softened. Add the sugar and brown sugar and beat until fluffy. Dissolve the instant coffee crystals in the water. Add coffee mixture, melted chocolate and egg to butter mixture, beat well. Add flour mixture and beat until well mixed. Cover and chill about 1 hour or until easy to handle. Shape into two 7 inch rolls. Wrap and chill for at least 6 hours or overnight. Cut into 1/4 inch slices. Place on an ungreased cookie
sheet and bake at 350 for 8 or 9 minutes. Remove to wire rack to cool. In a small heavy saucepan heat and stir semisweet chocolate pieces and 3 tablespoons shortening over low heat until melted. Dip one half of each cookie into chocolate mixture. Place on waxed paper until chocolate is set. Makes about 55.
1 cup softened margarine
1/2 cup sugar
2 tsp vanilla
1/8 tsp salt
2-1/4 cups flour
1/4 cup cocoa (preferably Dutch process)
In large bowl, cream butter, sugar, vanilla, and salt till fluffy. Gradually stir in flour until blended. Gather into ball. Divide ball in half. With hands or wooden spoon work cocoa into half till well blended. Divide each half into quarters. Shape each quarter to 1/2″ thick rope, using lightly floured hands if necessary. Place a chocolate and a white roll next to each other, then a white roll on the chocolate, and a chocolate roll on the white. Press lightly to form a compact roll. Repeat with remaining dough. Wrap
rolls airtight. Chill several hours or overnight. Cut in 3/16″ slices. Place 1/2″ apart on lightly greased cookie sheet. Bake in preheated (350 degree) oven 12 minutes or until white dough turns golden. Yield: 6 dozen