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Festive Fruit and Oat Refrigerator Cookies
We
wanted a cookie that wouldn’t spread too much so that we could
decorate the edges of the cookies. We used oatmeal and confectioners’
sugar for that. (We love oats in cookies anyway and the cornstarch in
the confectioners’ sugar reduces spread.) The granulated sugar
allows for aeration of the butter. And the fruit coupled with oats is
perfect. Choose whatever fruit you like, from cranberries to dates.
This cookie is a winner.
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Ingredients
1 3/4 cups all-purpose
flour
1 cup quick oats
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1/2 cup granulated sugar
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 large egg
1 cup 1/4-inch diced dried fruit
Optional sugars, decorations, or nuts for coating the edges
Directions
1. Mix the flour,
oats, baking powder, and salt together. Set aside.
2. Cream the butter and granulated sugar together. Add the confectioners’
sugar, the vanilla extract, and egg and beat until combined. Continue
beating until the mixture is light and fluffy.
3. Add the flour mixture and the fruit and beat until combined. Do not
over mix.
4. Divide the dough in half and form logs of each half first by squeezing
the dough into the approximate shape and then by rolling the dough on
the counter while wrapped in waxed paper until the logs are smooth.
The logs should be about an inch and one-half in diameter. Refrigerate
the logs wrapped in the waxed paper.
5. If you choose to decorate the edges, before baking roll the logs
in the decorating sugar or nuts and use the waxed paper to press the
decorations into the dough.
6. When ready to bake, preheat the oven to 350 degrees. Use ungreased
baking sheets with a nonstick surface or parchment paper.
7. Slice the logs with a sharp, serrated knife into 3/8-inch slices
and place the slices on the cookie sheets. Bake the cookies for ten
or eleven minutes or until done. Immediately remove them to a wire rack
to cool.
Baker’s notes:
• Keep the
slices of uniform thickness so that they are uniformly baked.
• Be sure to use a serrated knife to cut cleanly through the slivered
almonds.
• For uniformly round cookies, make sure that the log is chilled
and firm and rotate the log on the cutting board between each slice.
Any cookies that are out-of-round can be shaped by placing the cookie
between the thumb and forefinger and pressing the edges to make the
cookie round.
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