I have quite a few refrigerator cookie recipes that I found for last Xmas when I needed so many at various times throughout the season. Black-and-White Cookies Makes about 5 dozen cookies. These cookies are known as icebox, or refrigerator, cookies. This type of cookie is made by forming dough into a log or rectangular block and chilling it thoroughly. You can also use different types of dough togethervanilla and chocolate, peanut butter and chocolateÂto make patterned cookies. Cookies are then sliced off the log or block and baked. When slicing the dough, give the log or block a quarter turn after every half dozen or so slices to keep the cookies perfectly square or round. 2 cups all-purpose flour 1?2 cup sugar Pinch of salt 16 Tbs. (2 sticks) cold unsalted butter, cut  into small pieces 1 whole egg plus 1 egg yolk 1?2 tsp. vanilla extract 3 Tbs. unsweetened Dutch process  cocoa powder In a food processor, combine the flour, sugar and salt. Add the butter pieces in 2 additions, pulsing after each addition, until the mixture resembles coarse crumbs. Add the egg yolk and vanilla and pulse until the dough holds together. Divide the dough in half. Transfer one-half to a lightly floured work surface and knead in the cocoa until incorporated. Lightly dust the work surface and a rolling pin with flour. Roll out each dough half into a 3-by-9-inch rectangle, 1?2 to 3?4 inch thick; trim the edges to even out. Place each rectangle on a large baking sheet and cover with plastic wrap. Refrigerate until well chilled, about 30 minutes. Meanwhile, in a small bowl, beat the whole egg until blended. Set aside. Remove the dough from the refrigerator. Using a sharp knife, cut each rectangle into 4 strips about 3?4 inch wide (you should have 4 strips of each color). Arrange 2 chocolate strips and 2 plain strips in a checkerboard pattern, brushing the beaten egg between the strips and gently pressing them together. Repeat with the remaining dough. Wrap in plastic wrap and use a knife to square off the edges of each block. Refrigerate until well chilled, about 30 minutes. Preheat an oven to 350°F. Lightly grease 2 baking sheets or line them with parchment paper. Remove the blocks from the refrigerator, unwrap and cut each crosswise into slices 1?4 inch thick. Place them 1 1?2 inches apart on the prepared baking sheets. Bake until the cookies feel firm when lightly pressed, about 15 minutes. Let the cookies sit on the baking sheets for 2 minutes, then use a spatula to transfer them to wire racks to cool completely. Holiday Ginger Cookies 1 1/4 c. sugar 1 c. butter softened 1 egg 3 T. molasses 1 t. vanilla 3 c. flour 2 t. cinnamon 1 t. ginger 1/2 t. baking soda 1/4 t. salt Frosting 3 c. powdered sugar 1/3 c. butter softened 1 t. vanilla 1 to 2 T. milk Combine first five cookie ingredients in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed. Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours). Roll dough to 1/8 inch thickness and cut out cookies. (I do not like to roll and cut cookies, so I just rolled them in nice loaves and sliced 1/8 inch cookies. Also do not use the frosting.) Bake 6-9 minutes at 375 degree oven. Quick to make and a mild ginger taste. Land O Lakes Soft Baking Butter box. White Chocolate Raspberry Slices Cynthia Monroe, Manchester, CA Cynthia Monroe won a blue ribbon at the Mendocino County fair for these pretty, easy-to-make cookies. PREP AND COOK TIME: About 45 minutes, plus about 1 hour to cool MAKES: 3 dozen cookies About 1/2 cup (1/4 lb.) butter or margarine, at room temperature 1/4 cup sugar 1 teaspoon vanilla About 1 1/4 cups all-purpose flour 1/4 cup raspberry jam 2 ounces white chocolate, chopped 1. In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, sugar, and vanilla until smooth. Stir in 1 1/4 cups flour, then beat until dough comes together. 2. Divide dough into thirds. On a floured surface, with the palms of your hands, roll each portion into a 9-inch-long rope about 1 inch thick. Place ropes 3 inches apart on a buttered 12- by 15-inch baking sheet. Press your finger into dough to make 1/2-inch-wide indentations at 1-inch intervals along each rope. Spoon 1/4 teaspoon jam into each indentation. 3. Bake ropes in a 350° regular or convection oven until edges are lightly browned, 12 to 15 minutes. Let cool on baking sheet. 4. Place white chocolate in a plastic sandwich bag, pushing to one corner; secure bag just above chocolate with a twist-tie or knot. Immerse corner of bag in a cup of hot water until chocolate is melted. Dry bag, then, with scissors, cut off the tip of the corner. Squeeze bag to drizzle white chocolate decoratively across ropes. Chill until chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 12 slices. SANTA'S WHISKERS This slice and bake cookie filled with cherries and pecans is rolled in coconut. The cookie's name has been passed through generations of bakers. Preparation 40 min.  Chilling 1 hrs.  Baking 12 min.  Ingredients: *  1 cup LAND O LAKES® Butter, softened* *  1/2 cup sugar *  1/2 cup powdered sugar *  1 egg *  1 teaspoon vanilla *  2 1/4 cups all-purpose flour *  1 1/2 cups red and/or green candied cherries, halved *  1 tablespoon all-purpose flour *  1 cup coarsely chopped pecans *  3 cups sweetened flaked coconut Instructions: Combine butter, sugar, powdered sugar, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add 2 1/4 cups flour. Continue beating until well mixed. Combine cherries and 1 tablespoon flour in small bowl; toss to coat. Stir in cherry mixture and pecans by hand; mix well. Shape dough into 3 (10x1 1/2-inch) rolls on plastic food wrap. Roll each in 1 cup coconut. Wrap tightly. Refrigerate until firm (1 hour). Heat oven to 350°F. Cut rolls into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 12 to 14 minutes or until edges are very lightly browned. *Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator. Yield:  10 dozen cookies SLICE & BAKE SHORTBREAD COOKIES Form the refrigerated cookie dough roll into a variety of geometric shapes: circles, squares or triangles. Preparation 40 min.  Chilling 2 hrs.  Baking 7 min.  Ingredients: *  1 cup LAND O LAKES? Butter, softened* *  1/2 cup firmly packed brown sugar *  1 teaspoon vanilla *  2 1/4 cups all-purpose flour *  1/2 cup sugar *  1 teaspoon ground cinnamon Instructions: Combine butter, brown sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until mixture leaves side of bowl and forms a smooth, soft dough. Divide dough in half. Shape each half into a 6x2-inch round log. Wrap each log in plastic food wrap; refrigerate at least 2 hours. Heat oven to 375°F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets. Combine sugar and cinnamon in small bowl. Roll warm cookies in cinnamon-sugar mixture. VARIATION: Marbled Slice & Bake Shortbread Cookies: Melt 2 (1-ounce) squares semi-sweet baking chocolate** in 1-quart saucepan over low heat; cool 5 minutes. Prepare dough as directed above. Remove half of dough from bowl; set aside. To remaining dough in bowl, add cooled melted chocolate. Beat at low speed just until mixed. Divide white and chocolate doughs into 2 pieces each. Shape each piece into a 6-inch log. Press and mold together 1 white and 1 chocolate log to create marbled effect. Shape marbled dough into 6-inch log. Repeat with remaining 2 pieces of dough. Wrap each log in plastic food wrap; refrigerate until firm (at least 2 hours). Slice and bake as directed above. Roll warm cookies in 1/2 cup sugar. *Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator. **Substitute 1/3 cup real semi-sweet chocolate chips, melted and cooled. Yield:  3 1/2 dozen cookies Vanilla Nut Ice Box Cookies 1/2 c. shortening 1/4 c. Br sugar (firmly packed) 1 c. sugar 1 egg 1 1/2 t. b. powder 2 c. flour 1/8 t. salt 1 c. chopped nuts 1 1/2 t. vanilla Cream sugar, shortening, eggs. Add rest of ingredients and mix well. Pour out on board and roll to shape of log and chill. Slice. Bake 425 degrees for approx. 10 minutes. Makes 3 1/2 doz. If wrapped in waxed paper, dough will keep several days. WALNUT BUTTER COOKIES The dough for these simple cookies can be done ahead and refrigerated for up to two days before being sliced and baked. 2 cups all purpose flour 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup (packed) golden brown sugar 1 large egg 3/4 cup walnuts, toasted, chopped Powdered sugar Sift flour and salt into medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until light. Beat in egg. Add flour mixture and beat until well blended. Stir in walnuts. Turn dough out onto lightly floured surface. Divide dough in half. Roll each half into 8-inch-long, 1 1/2-inch-wide log. Wrap each log in waxed paper and freeze until firm, about 30 minutes, or refrigerate up to 2 days. Preheat oven to 350°F. Cut dough logs crosswise into 1/3-inch-thick rounds. Place rounds 1 inch apart on 2 ungreased baking sheets. Bake until cookies are light golden around edges, about 15 minutes. Transfer to racks and cool 10 minutes. Place powdered sugar in shallow dish. Turn cookies in powdered sugar to coat completely. Cool on racks. (Can be prepared 3 days ahead. Store in airtight container.) Makes about 4 dozen.  Bon Appétit November 1998 Rugelah Dough 8 oz. small curd cottage cheese 8 oz. softened sweet (unsalted) butter 2 cups flour Mix butter and cottage cheese. Add flour. Mix like for pastry using cutter or forks. Form into 6-7" flat square. Refrigerate overnight or at least several hours. Cut chilled dough square into 3 equal sections. (Re-refrig. other 2 sections.) Roll out the section between an 18 inch length of wax paper folded in half lengthwise. Rolling the dough the length only brings the dough to about 4" wide by about 14" long and 1/8th inch thick. (Keep chilled, handles easier.) Filling 8 oz. seedless raspberry jam 8 oz. raisins 8 oz. walnuts Chop raisins and walnuts together in food processor (or grind together in meat grinder.) Spread each rolled-out dough with 2 heaping tsps. of the jam. Spread 1/3rd of the nut/raisin mixture evenly over dough. Using the wax paper to help, roll-up dough jellyroll style - about a 1 1/2 roll - @. page 1 of 2 page 2 of 2 Topping 1 tsp. cinnamon 3 Tblsp. sugar Mix together and sprinkle generously over top of each log. Roll the log up in the self-same wax paper and refrigerate for at least one hour. Baking Preheat oven to 375º F. Remove one log from frig.; unroll and cut log into one inch pieces; place on parchment covered cookie sheet so turned-under part is down and "roll" is standing upright - @ . Bake for 25 minutes. Remove from oven and cool completely . Repeat for other 2 logs. Makes about 45 cookies from 3 logs. Hope these help

I just tried this one a few weeks ago. Very easy to make. (Taken from Southern Plate website). Tiger Butter Print Ingredients 1 package ( 24 ounces) white almond bark ½ cup crunchy peanut butter 1 cup semi sweet chocolate chips (Milk chocolate will work fine too) Instructions Line a rimmed baking sheet with waxed paper. Set aside In large mixing bowl, break up almond bark as best you can (or you can just toss the whole thing in). Place bowl in microwave for about one minute. Stir well. Microwave at 30-45 second intervals, stirring after each, until bark is melted and smooth. Stir in peanut butter until melted and well blended. Spread out onto waxed paper lined baking pan. Place chocolate chips in a small bowl and microwave at 30-45 second intervals, stirring after each, until smooth and melted. Drop dollops of chocolate onto peanut butter mixture in pan. Swirl with a knife. Place baking sheet in refrigerator until hardened or allow to harden completely at room temp. Break into pieces and store in an airtight container.

Julie, lol! They are a little putzi, for sure, but I have a system for that kind of stuff and really enjoy the process. You can buy all kinds of cookie stencils at a craft store's bakery section but I purchase my 'accoutrements' on line. But, yes, it is very easy once you practice a few times on parchment. You can also ice the whole top with royal icing, let it harden, then use a stencil and a dab of edible luster on a brush. Elegant! The most important element is the cookie itself.

I made these a couple of years ago. They were good and different. Everyone does regular cutouts and so this was different and my friends who I gifted with cookies seemed to be appreciative to see something different than regular cutout cookies. Martha Stewart's Dark Chocolate Cutout Cookies It's a Martha Stewart Recipe: 1 1/2 cups all-purpose flour, plus more for dusting 1/2 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder 1/8 teaspoon salt 1/4 teaspoon ground cinnamon 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1 1/2 cups sifted confectioners' sugar 1 large egg, lightly beaten 1/2 teaspoon pure vanilla extract Nonpareils, for sprinkling (optional) DIRECTIONS 1. Sift flour, cocoa powder, salt, and cinnamon into a bowl. 2. Put butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. mix in egga nd vanilla. Reduce speed to low. Gradually mix in flour mixture. Wrap dough in plastic wrap. Refrigerate until firm, 1 hour or overnight. 3. On a lightly floured work surface, roll out dough to 1/8-inch thick. Transfer to a parchment paper-lined baking sheet. Chill in freezer 15 minutes. 4. Preheat oven to 350 degrees F. Using a 3-inch cookie cutter, quickly cut out shapes from dough (if dough begins to soften, chill it in freezer 3 to 5 minutes). Reroll and cut scraps. Transfer shapes to prepared baking sheets, spacing them 2 inches apart. Brush flour from shapes. Sprinkle with nonpareils, if using. Chill in freezer until firm, about 15 minutes. 5. Bake cookies until crisp, about 9 minutes. Let cool completely on sheets on wire racks. Cookie can be stored betwween layers of parchment in an airtight container at room temperature up to 1 week.