Refrigerator Cookies with Chocolate Sprinkles
You can never have too many dessert recipes, so give Refrigerator Cookies with Chocolate Sprinkles a try. This recipe serves 96. One portion of this dish contains about 0g of protein, 2g of fat, and a total of 35 calories. From preparation to the plate, this recipe takes around 40 minutes. A mixture of baking soda, butter, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful.
In a medium bowl, cream together the butter and sugar. Stir in the vanilla and oats. Next, combine the flour, baking soda and salt; stir into the creamed mixture. Divide the dough into 3 sections, and shape each section into a log about 8 inches long.
Roll each log in the sprinkles to coat, then wrap them in waxed paper and chill overnight.
Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets or line them with parchment paper.
Cut the cookie dough rolls into 1/4 inch slices and place them 1 inch apart onto the prepared cookie sheets.
Bake for 15 to 20 minutes in the preheated oven.
Remove from baking sheet to cool on wire racks.
Recommended wine: Cream Sherry, Madeira, Prosecco
Cream Sherry, Madeira, and Prosecco are my top picks for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream SherryThe Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.