Butterscotch Bran Refrigerator Cookies Recipes

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.

BUTTERSCOTCH REFRIGERATOR COOKIES

Steps:

• 1. Cream shortening. Add brown sugar gradually and cream together.
• 2. Add eggs and vanilla.
• 3. Sift flour, baking soda, cream of tartar and salt together.
• 4. Using a wooden spoon, stir the flour mixture into the creamed mixture.
• 5. Stir in the nuts.
• 6. Shape the dough into 2 (12-inch) rolls and wrap in waxed paper. Refrigerate and chill thoroughly, at least a few hours, but preferably overnight.
• 7. Line baking sheets with parchment paper or silicone baking mats. Preheat oven to 375 degrees.
• 8. Use sharp knife to cut dough into 1/4-inch-thick slices. Place on prepared baking sheet.
• 9. Bake in preheated 375-degree oven for 8 to 10 minutes.

BUTTERSCOTCH REFRIGERATOR COOKIES

Steps:

• Sift flour, salt, cinnamon, and soda together.
• Cream shortening and butter; gradually add sugar; beat til light. Add eggs, water, and vanilla; mix well.
• Combine dry ingredients and creamed mixture. Add nuts.
• Shape dough into rolls 2 inches in diameter. Wrap tightly in waxed paper. Chill thoroughly -- overnight for best results.
• May be frozen at this point.
• (Or pack in frozen fruit juice cans and chill thoroughly. Detach bottom of can; push dough out to slice).
• Bake 1 1/2 inch apart on ungreased baking sheet in hot oven (400 degrees) 10 to 12 minutes.
• Cool on racks.

ALL-BRAN REFRIGERATOR COOKIES

Steps:

• 1. Stir together flour, baking powder and baking soda. Set aside.2. In large mixing bowl beat together butter, brown sugar and granulated sugar until thoroughly mixed. Add egg, milk and vanilla. Beat well. Stir in Kellogg's® All-Bran® cereal and flour mixture, mixing until combined.3. Shape dough into two 10 1/2-inch-long rolls. Wrap in plastic wrap, covering ends carefully. Refrigerate at least 2 hours or until firm.4. Slice cookie rolls about 1/4 inch thick and place on ungreased baking sheet. Bake at 375°F about 9 minutes or until golden brown. Remove from baking sheets and cool on wire racks. Store in airtight container. VARIATIONS:CHOCOLATE: Stir in 2 squares melted, unsweetened chocolate before add flour mixture.NUTTY: Add 1/2 cup chopped walnuts with flour mixture.SPICE: Stir 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg and 1/4 teaspoon cloves into flour mixture.

BUTTERSCOTCH REFRIGERATOR COOKIES

Steps:

• Melt butterscotch chips in 1-quart saucepan over low heat, stirring constantly, until melted (3 to 5 minutes).
• Place butterscotch mixture in large bowl; add all remaining ingredients except pecans. Beat at low speed, scraping bowl often, until well mixed. Stir in pecans by hand.
• Divide dough in half. Shape each half into 8x1 1/2-inch roll. Wrap in plastic food wrap. Refrigerate until firm (at least 2 hours).
• Heat oven to 400°F Cut rolls into 1/4-inch slices with sharp knife. Place 1-inch apart onto ungreased cookie sheets. Bake for 5 to 7 minutes or until set. Cool 1 minute; remove from cookie sheets.

BUTTERSCOTCH BRAN REFRIGERATOR COOKIES

Steps:

• Mix flour, baking powder, and salt. Sift. Cream butter well and add sugar until light and fluffy. Add nut meats and dates. Mix well. Add well beaten eggs and bran/grapenuts-mix well. Add dry ingredients gradually and mix. For 4 rolls about 2" in diameter. Wrap in wax paper and chill in refrigerator. Slice thin and bake on baking sheets at 325 degrees for 10-12 minutes.