It’s holiday time, you’re in a hurry…and the cookie jar is empty. But wait! You’ve got a log of柠檬石灰黄油晶圆面团in the refrigerator, already made. All you need to do is slice and bake. Slice-and-bake cookies—what I called icebox or refrigerator cookies growing up—are the quickest way to fill the jar and to make fabulous cookies for sharing with friends and family.

Slice-and-bake cookies are delicious, eye-catching, and versatile. The recipes produce large yields, making them a perfect choice for cookie exchanges and gift giving. And best of all, slice-and-bake cookies are nothing if not do-ahead and convenient. After the dough is mixed and shaped into logs, it may be either refrigerated or frozen. You can make your dough well before the holiday rush sets in. Then, when you’re ready to bake, simply remove the logs from the freezer and set them in the refrigerator to thaw (for up to three days). Slice the dough into rounds, bake them, andvoilà！ - 您将有一些吸引人，不可抗拒的饼干。只需切成您想象的尽可能多的饼干即可；您不使用的任何面团都可以重塑。

这些精美的饼干并不难，但是一些指示可以确保您的饼干出现。

Start with butter that’s softened at room temperature, but still firm.Starting with butter that’s too soft will result in dough that’s too soft, and thus trickier to shape into logs. If you’re using a stand mixer, the butter should be soft enough that pressing with your fingerrtips will leave a slight impression. If you’re using a hand-held mixer or mixing by hand, the butter should be just a little softer, so that pressing with your fingertips leaves a deep impression.

混合直到混合成分. With these doughs, less mixing is definitely better than more, or you’ll end up with cookies that are less than tender.

Use a few tricks and tips for shaping the dough into perfect logs.无论您塑造多么顺利，饼干都会很美味，但是如果您遵循一些指针（请参阅侧边栏），烤饼干会更容易成形，并且在烘烤时会更加均匀。

塑造面团“原木”的技巧和技巧

Once your dough is mixed, make sure it’s not too soft to shape. Stash it in the refrigerator for 20 to 30 minutes or until it’s firm enough to handle. If it becomes too firm, just let it stand at room temperature until it’s malleable.

将面团塑造成圆柱体时，将面粉撒上薄薄的面粉（不超过茶匙）在滚动表面上可以帮助使原木更易于处理。

Moistening your hands ever so slightly can make shaping easier.

Put the cylinders of dough on plastic wrap at least 6 inches longer than the length of the log.

Take care not to roll the logs any longer than 10 inches; dough that you’ll roll in nuts or other coatings will lengthen when coated, so start them off slightly shorter.

当您用塑料包裹原木时，将圆形卷曲并在末端拉动以拧紧塑料并使任何折痕平滑。

为了固定塑料，请很好地扭动末端；然后来回滚动面团以消除任何空气口袋。

为了压实原木，请将气缸的末端牢固地推向中心。

How far ahead can I make the cookie dough? How should I store it?

Logs of slice-and-bake cookie dough can be stored in the refrigerator for up to three days. For longer storage, put the logs in a airtight, zip-top bags and freeze for up to three months. To thaw the logs, put them in the refrigerator overnight. Any unused dough may be frozen again.

使用锋利的刀和尺子进行切片。要切开饼干面团的切片，请在面团的原木旁边放一个标尺。如果原木未涂覆，请使用最锋利的薄刀刀和连续切片运动。如果涂有坚果或其他装饰物，请使用一把小锯齿刀和轻柔的锯动运动，以进行最干净的切割。

Clever solutions for keeping your logs round

To keep your perfectly shaped round log from flattening out on the bottom while it chills, try these ideas:

经常转动。将原木放在冰箱或冰箱中的水平架子或平坦的烤盘上，并在第一个小时每15分钟旋转每块日志。随着原木的冷却，底部将从面团的重量中扁平。要纠正这一点，请通过在台面上来回滚动几次来恢复原木。

Use a cradle.If you happen to have a baguette pan, it makes a perfect cradle for chilling logs of dough. If you don’t, save a few empty paper towel rolls, cut each in half lengthwise to make two cardboard troughs with rounded bottoms, and then place a log in each half for chilling. For both of these methods, after the logs have chilled for 15 to 20minutes, turn them over once and chill until firm.