Cookies from the Toaster Oven


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By now, I’ve gotten past the glut of cookies from Christmas, and there are no more in the freezer. With temperatures soaring well into the 90s, we can’t bear to light the oven — so refrigerator cookies to the rescue!

Just mix up the dough, pop it into the freezer and, when the Cookie Monster attacks, slice off a few and bake for instant cookie gratification. 

I mixed up the dough for these while I was in cookie-baking mode last December. The dough keeps for months in the freezer.  My little toaster oven does a great job baking eight or 10 cookies, uses very little electricity itself, doesn’t heat up the kitchen, and saves the air conditioning.

The variety is endless — see some flavor ideas below. Start with the basic dough and add to it. Pictured are the toasted almond kind. They’re buttery, tender, melt-in-your-mouth cookies.



Recipe for Basic Cookie Dough

Ingredients:

  • 2-1/2 cups all purpose unbleached flour
  • 1/2  tsp salt
  • 3/4 tsp baking powder
  • 2 sticks (8 ounces) unsalted butter 
  • 1 cup cane sugar (organic if possible)
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 1 large egg

Directions:

  1. Mix the dry ingredients in a small bowl.
  2. Cream butter and sugar, add the egg and the vanilla and almond extract and cream until light. With the mixer on “stir”, slowly add in the dry ingredients just until the dough sticks together and the dry ingredients are well incorporated. Don’t overmix after adding flour — you’ll develop gluten and your cookies will be tough.
  3. Spread a sheet of plastic wrap on the counter. Wet your hands so the dough doesn’t stick. With the hands, form the dough into 3 logs, about 1-1/2  inches thick and 5 inches long. Wrap each log firmly in plastic wrap and freeze in a zipper freezer bag.
  4. When ready to bake, preheat the oven to 375 degrees Fahrenheit. Let the roll of dough sit out for just a few minutes to partially thaw. Line the baking pan of your toaster oven with parchment. Slice the dough about 1/4-inch thick and place on the parchment about 1/2-inch apart.
  5. Bake the cookies for 10 to 12 minutes until lightly golden. Remove to a cooling rack unless the cookies are already eaten.

Toasted Almond Cookies Recipe

Additional ingredients (added to basic recipe above):



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