Butterscotch Freeze N Slice Cookies Recipes

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BUTTERSCOTCH ICEBOX COOKIES



Butterscotch Icebox Cookies image

Great dark brown sugar icebox cookies my southern Grandma used to make.

Provided by Pam Uribarri

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 18

Number Of Ingredients 8

1 cup butter
2 cups packed dark brown sugar
2 eggs
3 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Cream butter, add sugar and cream well. Beat in eggs, then add sifted dry ingredients, vanilla and nuts.
  • Shape into rolls, wrap in wax paper and freeze or put in refrigerator until firm.
  • Slice and place about an inch apart on greased cookie sheet. Bake about 12 minutes at 400 degrees F (200 degrees C).
  • When done, remove from pan at once with a spatula. Store in a covered container and they will remain crisp.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 43.4 g, Cholesterol 47.8 mg, Fat 15.4 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 222.3 mg, Sugar 24.1 g

BUTTERSCOTCH ICEBOX COOKIES



Butterscotch Icebox Cookies image

This cookie dough can be kept in the freezer for up to at least two months, so whenever you want warm, freshly baked cookies (with none of the additives found in commercially prepared frozen cookie dough), just slice it and pop it in the oven.

Yield yields about 6 dozen cookies

Number Of Ingredients 6

1 cup butter, at room temperature
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
3 cups unbleached white flour

Steps:

  • In a mixing bowl, cream the butter and brown sugar with an electric mixer until fluffy. Beat in the eggs, vanilla, and salt. Mix in the flour until well blended.
  • Divide the dough into 3 parts. Shape each third into a log about 1 1/2 inches in diameter and 8 inches long. Wrap the logs with waxed paper or plastic wrap and place in the freezer until firm, at least 1 hour. (If the dough will be stored for more than a day, place the wrapped logs in a sealed freezer bag, label, and date.)
  • When you're ready to bake, preheat the oven to 375°. With a sharp knife, slice the logs into rounds about 1/4 inch thick. Place 1 inch apart on an unoiled baking sheet. Bake for 8 to 12 minutes, until the cookies retain a slight indentation when lightly touched in the center and are golden brown on the bottom. Remove the cookies from the baking sheet while they're still warm.
  • For crisper cookies, add 3/4 teaspoon of baking soda with the flour. For puffier cookies, add 1 tablespoon of baking powder with the flour.
  • For delicious sandwich cookies, spread peanut butter or Nutella between the bottoms of two cooled cookies.

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