I've lived in this house for two and a half years, but somehow I never realized until recently that my microwave also has a convection feature!
I've never had one of these before, so I got out the manual and read the instructions before making anything. It's quite simple though, so this morning I whipped up this cookie dough and popped in the freezer. A couple hours later it was ready to cut, and 15 minutes after that they were ready to eat! Now I can have cookies whenever I want! Uh-oh!
This was my first time using this recipe and I think I like it. (As of this writing, I've only tasted one cookie. Further research is required.) This one came from Moosewood Restaurant Simple Suppers, a book I use a lot. Because I remembered to set my butter out first thing in the morning to soften, it only took me about 10 minutes to get the dough together. I made a half batch because the full batch makes 6 dozen, and even I can't eat that many cookies! I'm giving you the measurements for the half batch here:
Butterscotch Icebox Cookies
1/2 cup butter, at room temperature
1 c. packed brown sugar
1/2 t. vanilla
1/4 t. salt
1 1/2 c. unbleached white flour
With a mixer, cream the butter and sugar until fluffy. Beat in the egg, vanilla and salt. Mix in the flour until well blended.
Shape the dough into a log about 1 1/2" in diameter. Wrap in wax paper and put in the freezer until firm, at least 1 hour.
When ready to bake, cut off 1/4" slices and place on an ungreased cookie sheet. Bake at 375 degrees for 8 to 12 minutes. Remove to a cooling rack while still warm.
Dough will keep in the freezer for up to two months, but if you're not going to use it within a day, place the log in a freezer bag.
|I love the brown sugar bits that don't break up!|