RElFRlGERATOR COOKIES Mix when convenient . . . How To Make Refrigerator Cookies (To mix cooky dough, see p. 185.) 1. Press and mold dough with hands into a long roll, even and smooth, and as big around as you want your cookies to be. Wrap in waxed paper ... twisting ends to hold the roll in shape. 2. Chill roll of dough until it is firm enough to slice easily. Slice with a thin sharp knife to insure cookies slices with smooth edges. Wrap and refrigerate unused dough. Dough may be kept in refrigerator as long as 1 week. Freeze dough for longer storage. Refrigerator Cookies 9/63 (good) Melt-in-the-mouth rich and crispy. 1/2 cup soft shortening (part butter) 1 cup brown sugar (packed) 1 egg 1/2 tsp. vanilla 1 1/3 cups GOLD MEDAL Flour 1/2 tsp. soda 1/4 tsp. salt Mix shortening, sugar, egg and vanilla thoroughly. Measure flour by dip-level-pour method or by sifting (see p. 6). Blend flour, soda and salt; stir in. Form into roll 2" across. Wrap in waxed paper. Chill until firm. Heat oven to 400° (mod. hot). With a thin sharp knife, slice 1/8" thick. Place a little apart on ungreased baking sheet. Bake 8 to 10 min. Makes about 5 doz. cookies. Nut Refrigerator Cookies Make Refrigerator Cookies (above)—except add 1 cup finely chopped nuts. Form into 2" rolls. Bake. Makes 6 1/2 doz. cookies. Chocolate Refrigerator Cookies Make Refrigerator Cookies (above)—except add 1 1/2 sq. unsweetened chocolate (1 1/2 oz.), melted, with the shortening. Form into roll 2" across. Bake. Put cooled slices together with icing. Makes about 2 1/2 doz. filled cookies. Cooky Tarts Make Refrigerator Cookies (above)—except spoon 1 tsp. jam on half of slices, top with rest of slices. Seal edges. Cut slits in top so filling shows through. Bake. Makes 2 1/2 doz. cookies. Nut Fingers Make Refrigerator Cookies (above)—except mold level tablespoonfuls of chilled dough into rolls 3" long. Roll in finely chopped nuts. Bake. Makes 5 1/2 doz. cookies. Ribbon Bar Cookies Make Refrigerator Cookies (above)—except divide dough in halves. To one add 1/2 sq. unsweetened chocolate (1/2 oz.), melted. Form each half into 2 strips, 2" wide and 1/4" thick. Pile strips, alternating colors. Press together. Makes 5 doz. bar cookies. .