Butterscotch Ice Box Cookies Recipes

BUTTERSCOTCH ICE BOX COOKIES

Steps:

• Cream shortening and sugar, add eggs well beaten, and then nuts, then add dry ingredients.
• Mix well, make into rolls and wrap in waxed paper or mold in a pan, and let stand over night in refrigerator.
• Next A. M. slice thin and bake quickly in hot oven, 450 about 10 minutes.

BUTTERSCOTCH ICEBOX COOKIES

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.

OLD FARMER'S ALMANAC BUTTERSCOTCH ICEBOX COOKIES

Steps:

• Cream together butter and brown sugar until light.
• Add egg and vanilla, and mix well.
• Stir together flour, salt, and baking powder and add to sugar-egg-butter mix, mixing well. Stir in nuts.
• Form dough into a 2-inch-diameter log and wrap in foil or waxed paper. Chill for 12 to 24 hours.
• Slice and bake on ungreased cookie sheets at 400 degrees F for 8 to 10 minutes.

CLASSIC ICEBOX BUTTER COOKIES

Steps:

• Divide dough in half; form into two 2-inch square logs, each approximately 5 1/2 inches long. Wrap logs in waxed paper; refrigerate until firm, at least 2 hours.
• Preheat oven to 350 degrees. Slice dough crosswise, 3/16 inch thick; carefully transfer slices to baking sheets.
• If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.

BUTTERSCOTCH ICE BOX COOKIES

Steps:

• Cream melted shortening with sugars. Gradually stir in eggs, then mix in nuts. Sift dry ingredients together and add to creamed mixture; mix well.
• Shape into a 2 1/2-inch thick roll. Wrap in waxed paper and refrigerate overnight or until firm. Slice cookie dough into 1/8-inch slices with sharp knife.
• Preheat oven to 425 degrees. Bake on ungreased cookie sheets for 5-6 minutes.

BUTTER PECAN ICEBOX COOKIES

Steps:

• Cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans., Divide dough in half; shape each into a 10-in.-long roll. Place wrapped rolls in airtight containers. Refrigerate 8 hours or overnight., Preheat oven to 350°. Uncover and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 7-9 minutes. Remove from pans to wire racks to cool.