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While it's tempting and awfully convenient to pick up a roll of slice-and-bake cookies from the supermarket, try to resist. Making your own is easy, gratifying and yields tastier results. The dough mixes quickly, keeps for days in the fridge (or up to a month in the freezer) and can be baked one pan at a time at a moment's notice. Just slice as many as you want and return the unused portion to the fridge. If a baking blitz is more your style, make a triple batch and freeze the finished cookies.
Strapped for time?
- Mix and roll the dough on the weekend, pop in the refrigerator or freezer, then thaw and bake throughout the week.
- Chill the dough in the freezer. This takes about 30 minutes versus 3 hours in the fridge.
- Whip up a second batch while the first one chills.
- Set frozen dough on the counter while the oven heats. It will be ready to slice by the time the oven is up to temperature.
- Store away from onions and other aromatics as butter picks up flavors easily.
Lemon Slice-and-Bakes
Mark Boughton Photography; styling by Teresa Blackburn
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A shortbread with a subtle lemon twist, these go perfectly with tea or hot apple cider. For plain butter cookies, omit the lemon rind.
Ingredients
Ingredients
1 cup (2 sticks) butter
1/2 cup granulated sugar
2 cups cake flour
Finely grated rind of 3 lemons
Powdered sugar
Instructions
1/2 cup granulated sugar
2 cups cake flour
Finely grated rind of 3 lemons
Powdered sugar
1. In a large bowl, beat butter well. Add sugar gradually and beat well.
2. Add flour, 1/2 cup at a time, mixing well after each addition. Add rind; mix well.
3. Divide dough in half and roll into logs about 11/2 inches in diameter. Roll each log in powdered sugar. Wrap in waxed paper and chill until firm. If baking later, freeze shaped dough and defrost slightly before baking.
4. Preheat oven to 300F.
5. Slice dough 1/4-inch thick. Place on ungreased cookie sheet. Bake 30 minutes, or until edges are golden. Transfer to a wire rack to cool. Store in an airtight container in the refrigerator up to a week, or freeze up to a month. Makes 3 dozen.
Recipe by Charmian Christe, "Slice and Bake," Nov. 2009.
Nutritional Information
2. Add flour, 1/2 cup at a time, mixing well after each addition. Add rind; mix well.
3. Divide dough in half and roll into logs about 11/2 inches in diameter. Roll each log in powdered sugar. Wrap in waxed paper and chill until firm. If baking later, freeze shaped dough and defrost slightly before baking.
4. Preheat oven to 300F.
5. Slice dough 1/4-inch thick. Place on ungreased cookie sheet. Bake 30 minutes, or until edges are golden. Transfer to a wire rack to cool. Store in an airtight container in the refrigerator up to a week, or freeze up to a month. Makes 3 dozen.
Recipe by Charmian Christe, "Slice and Bake," Nov. 2009.
Per cookie: 80 calories, 5g fat, 15mg chol., 1g prot., 8g carbs., 0g fiber, 35mg sodium.
Savory Basil Slice-and-Bakes
Mark Boughton Photography; styling by Teresa Blackburn
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If you like pesto, you’ll love these savory wafers that contain the same ingredients. Perfect for parties.
Ingredients
Ingredients
2 cups all-purpose flour
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup grated Parmigiano Reggiano cheese
1 cup (2 sticks) butter
1 (8-ounce) package cream cheese
1/4 cup prepared pesto
1/4 cup fresh basil leaves, finely chopped
1 cup chopped walnuts, chopped almonds or whole pine nuts
Kosher salt (optional)
Instructions
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup grated Parmigiano Reggiano cheese
1 cup (2 sticks) butter
1 (8-ounce) package cream cheese
1/4 cup prepared pesto
1/4 cup fresh basil leaves, finely chopped
1 cup chopped walnuts, chopped almonds or whole pine nuts
Kosher salt (optional)
1. Sift together flour, peppers and salt. Stir in cheese.
2. Combine butter and cream cheese; using a mixer, beat until well combined. Add pesto and mix well.
3. Add flour mixture, basil leaves and nuts. Mix well.
4. Divide dough in half and roll into logs 1 1/2 inches in diameter. Roll each log in kosher salt, if using. Wrap in waxed paper and chill until firm. If baking later, freeze shaped dough and defrost slightly before baking.
5. Preheat oven to 350F.
6. Slice dough 1/4-inch thick. Place on ungreased cookie sheets. Bake 18 to 20 minutes, until edges are golden. Transfer to a wire rack to cool. Store in an airtight container in the refrigerator up to a week, or freeze up to a month. Makes 6 dozen.
Recipe by Charmian Christie, "Slice and Bake," Nov. 2009.
Nutritional Information
2. Combine butter and cream cheese; using a mixer, beat until well combined. Add pesto and mix well.
3. Add flour mixture, basil leaves and nuts. Mix well.
4. Divide dough in half and roll into logs 1 1/2 inches in diameter. Roll each log in kosher salt, if using. Wrap in waxed paper and chill until firm. If baking later, freeze shaped dough and defrost slightly before baking.
5. Preheat oven to 350F.
6. Slice dough 1/4-inch thick. Place on ungreased cookie sheets. Bake 18 to 20 minutes, until edges are golden. Transfer to a wire rack to cool. Store in an airtight container in the refrigerator up to a week, or freeze up to a month. Makes 6 dozen.
Recipe by Charmian Christie, "Slice and Bake," Nov. 2009.
Per cookie: 60 calories, 5g fat, 10mg chol., 1g prot., 3g carbs., 0g fiber, 55mg sodium.
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