Butterscotch Ice Box Cookies Recipes

BUTTERSCOTCH SLICE COOKIES

Steps:

• In a medium mixing bowl, sift together flour, baking soda and salt. Set aside.
• In a large mixing bowl using a hand mixer, cream together butter, brown sugar and vanilla. Add eggs one at a time. Add flour mixture one cup at a time and mix well. Stir in chopped nuts.
• Place dough on wax paper and form into 2-inch rolls. Refrigerate overnight.
• Preheat oven to 375º. Slice into 1/8 inch slices and bake on an ungreased baking sheet for 5 to 6 minutes.
• Allow to cool slightly before removing from baking sheet.
• Notes from the Paula Deen Test Kitchen: Makes a great cookie to be served with tea or coffee. Dough freezes well. Dough is easier to cut when frozen. If using this method, allow cookies to sit 3-4 minutes on a cool baking sheet before baking.

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.

BUTTERSCOTCH ICEBOX COOKIES

Steps:

• Cream butter and brown sugar. Add egg and vanilla and beat well. Combine dry ingredients and add to creamed mixture. Stir in nuts. On three pieces of waxed paper, shape into 3 - 10"x1" rolls. Tightly wrap and freeze at least 12 hours. When ready to bake, cut into 3/8" slices and place on greased baking sheet. Bake at 350 degrees for 10 minutes.

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.

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 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.