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Freezer Biscuits

Although the name of this recipe is less than charming, it yields a delicious and quite sophisticated oatmeal cookie, any lack of charm in its moniker thus easily forgiven. Flecked with pecans, coconut, and raisins, the dough comes together in a flash and, not surprisingly, may be kept tucked away in the freezer for up to three months. We don’t know about you, but we have always been partial to stashing cookie dough in the freezer so we’re able to have warm, fresh cookies whenever the whim strikes — and we’re more than happy to add these to our sweet cache!

Freezer Biscuits

7 oz. butter, softened (14 tbs.)
7 oz. light brown sugar (1 cup firmly packed)
2 eggs
1 tsp. vanilla
7 oz. self-rising flour (1 1/3 cup plus 1 tbs.)
5 oz. rolled oats (1 1/2 cup)
2 oz. chopped pecans, almonds or hazelnuts (1/2 cup)
2 oz. shredded coconut (1/2 cup plus 1 1/2 tbs.)
2 oz. raisins or other dried fruit (1/3 cup)

Cream the butter and sugar until light and fluffy in a stand mixer or with a hand-held mixer. Add the eggs, one at a time, and then the vanilla. Scrap down the bowl and add the flour and oats. Mix well and stir in the nuts, coconut, and raisins.

Place a sheet of waxed paper or plastic wrap on the counter and spoon the dough down the middle. Pull up one edge of the paper and roll the dough into a tight cylinder about the diameter of a tea cup, approximately 12 inches long. Twist the ends to seal and place in the freezer until firm.

When ready to bake, heat the oven to 350°F and line baking sheets with parchment paper. Remove the dough from the freezer and, using a sharp knife, cut into slight 1/2-inch rounds. If this is difficult, dip the knife if hot water, dry off, and try again. Place well apart of the baking sheet and bake for 13-15 minutes, or until the edges start to brown and the tops are golden. Leave to cool on a wire rack.

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