How to Form Refrigerator Cookies

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Published 2000

Each individual recipe has specific instructions for forming the dough. What follows is a general procedure for most recipes.

Scrape the dough from the mixer bowl onto a lightly floured work surface and shape and squeeze into a rough cylinder, about 10 inches long and 2 inches in diameter (individual recipes may specify different lengths or more than one roll).
Wrap a piece of parchment or wax paper around the dough and use the side of a cookie sheet or a piece of stiff cardboard to press the paper tight around it, as in the illustration (following page). Chill the dough until firm.
If you want square or rectangular cookies, press the dough into a plastic or foil-lined 8- or 9-inch square pan, then chill. Unmold the dough, cut it into 1½- to 2-inch wide lengths—depending on the depth of the dough in the pan—and slice across the rectangular bars to make individual cookies.
Another shape variation that makes good-looking refrigerator cookies is a finger (as in a lady finger). Form the dough into cylinders, and press down on the length of the cylinder so that when viewed from one of the narrow ends the dough appears to be a narrow oval. Chill, and cut finger-shaped cookies.

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