BUTTERSCOTCH ICEBOX COOKIES
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
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
BUTTER PECAN ICEBOX COOKIES
My grandmother used to bake very similar cookies. As a little girl, I always loved their butterscotch flavor and was fascinated by the way Grandmother prepared these cookies (from logs that she took out of the icebox!). These are simple but delicious old-fashioned cookies. The dough logs can be stored in the freezer, then pulled out to defrost a day or two before baking time.-Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 42mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
OLD FARMER'S ALMANAC BUTTERSCOTCH ICEBOX COOKIES
These are too good not to have on the Christmas trays. Easy peasy too. Found on the Old Farmer's Almanac site. Delicious & great to have in the fridge to slice & bake with a cuppa something warm. The original posting states "You can double this recipe, make two cookie logs, and keep one in the freezer for slice-and-bake cookies on demand." I recommend hiding the second log... deep in the freezer. Note - may need up to 1 3/4 cups of all-purpose flour
Provided by Busters friend
Categories Dessert
Time 20m
Yield 5 dozen
Number Of Ingredients 8
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
"This old-fashioned recipe has been in my family for years," writes Beverly Duncan of Big Prairie, Ohio. "It's also delicious with miniature chocolate chips or coconut in place of the toffee bits."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 111 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 96mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH COOKIES
Hidden rice puffs give reader Pamela Johnson's butterscotch chocolate chip biscuits a good crunch
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 30m
Yield Makes 10
Number Of Ingredients 6
Steps:
- Heat oven to 160C/140C fan/gas 3. In a large bowl, beat together the butter, sugar and golden syrup until smooth.
- Sift in the flour and mix together, then fold through the puffed rice cereal. Roll into walnut-sized balls and place, well spaced, on a lightly buttered baking sheet. Decorate each ball with a few chocolate chips.
- Bake for 15-20 mins until golden. Leave on the baking sheet for 1 min before removing to a wire rack to cool.
Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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.
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- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, salt, and baking soda. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the pecans.
- Divide dough in half. Shape each portion of dough into an 8-inch-long roll. Wrap rolls in plastic wrap or waxed paper and chill about 2 hours or until dough is firm enough to slice.
- Preheat oven to 325°F. Cut rolls into 1/4-inch-thick slices. Place slices 1 inch apart on ungreased cookie sheets.
- Bake for 10 to 12 minutes or until edges are firm. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks; cool.
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