Butterscotch Freeze N Slice Cookies Recipes

BUTTERSCOTCH COOKIES

Steps:

• In a large bowl, cream butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic. Refrigerate 4 hours or until firm., Preheat oven to 375°. Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake 9-11 minutes or until lightly browned. Cool 1-2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

BUTTERSCOTCH FREEZE 'N SLICE COOKIES

Steps:

• In large bowl, beat sugar, brown sugar and margarine until light and fluffy.
• Add eggs; blend well. Lightly spoon flour into measuring cup;level off.
• Stir in flour, baking powder, baking soda, cinnamon and salt; mix wel.
• Line two 8x4-inch bread pans with foil, allowing foil to extend above sides of pans; press half of dough into each pan.( see tip) Fold foil to seal; freeze 2-3 hours or until well chilled.
• Heat oven to 350°F Lightly grease cookies sheets.
• Unfold foil; lift dough from pan. remove foil; cut dough into 1/4-inch thick slices.
• Place 2 inches apart on greased cookie sheets.
• Bake at 350 F for 8-12 minutes or until light golden brown. cool 1 minute, remove from cookie sheets.
• HIGH ALTITUDE:(Above 3500 feet.)
• Decrease granualted sugar to 3/4 cup.
• Bake as directed.
• **(TIP: Pans may be omitted and dough shaped into two 8x4-inch rectangular shaped rolls, freeze and bake as directed)
• VARIATION:
• BUTTERSCOTCH FREEZE 'N SLICE SQUARES:
• Slices may be cut in half into two 20-inch squares.
• Bake at 350 F for 8-12 minutes.
• Makes 10 dozen cookies.