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
BUTTERSCOTCH-WALNUT COOKIES
Rich butterscotch chips and hearty walnuts make these cookies warm and comforting.
Provided by Food Network Kitchen
Time 1h45m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and walnuts.
- Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
BUTTERSCOTCH SLICE COOKIES
Butterscotch slice cookies go perfectly with hot tea or coffee, especially on a cool night. Make the dough using butter, eggs, brown sugar, vanilla, flour and baking soda. Refrigerate the dough overnight before slicing and baking.
Provided by Paula Deen
Categories baking christmas dessert sweets
Yield 8 dozen
Number Of Ingredients 8
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.
BUTTERSCOTCH REFRIGERATOR COOKIES
Lots of brown sugar give these cookies their butterscotch flavor. I add broken toasted pecans to the dough, but use whatever kind of nut that suits your fancy. The dough gets shaped into two 12-inch logs. If you don't need 4 dozen cookies in your kitchen all at once, refrigerate one log and and freeze the other. The dough in...
Provided by Kathleen Taylor
Categories Cookies
Number Of Ingredients 9
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 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 NO-BAKE COOKIES
More like a candy than a cookie, these little butterscotch no-bake cookies are delightful. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute. Remove from heat. Stir in pudding mix and oats until blended. Stir in chips and pecans. Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Let stand until set.
Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 77mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
BUTTERSCOTCH COOKIES (NO BAKE)
These are easy to make and can be made with other chips besides butterscotch. They can be frozen for later use as well.
Provided by mmlwjr
Categories Frozen Desserts
Time 15m
Yield 32 cookies, 32 serving(s)
Number Of Ingredients 5
Steps:
- Put margarine, evaporated milk, and sugar in a pot.
- Heat and stir until boiling.
- Boil 1 minute, stirring constantly.
- Remove from heat.
- Add butterscotch chips, stir well.
- Add oatmeal and stir again.
- Cool silghtly until mixture can be handled.
- Drop onto greased cookie sheets.
- Chill until firm.
- Can be frozen for future use.
Nutrition Facts : Calories 123, Fat 4, SaturatedFat 1.9, Cholesterol 1.5, Sodium 27.6, Carbohydrate 20.3, Fiber 1, Sugar 13, Protein 1.8
BUTTERSCOTCH FREEZE 'N SLICE COOKIES
Make and share this Butterscotch Freeze 'n Slice Cookies recipe from Food.com.
Provided by byZula
Categories Dessert
Time 3h12m
Yield 5 dozen
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1263, Fat 58.6, SaturatedFat 10.6, Cholesterol 126.9, Sodium 1329.2, Carbohydrate 170.3, Fiber 3.3, Sugar 82.8, Protein 16
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