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.
CLASSIC ICEBOX BUTTER COOKIES
This classic recipe begins with our Basic Butter Cookie Dough and ends with a dusting of sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes about 72
Number Of Ingredients 1
Steps:
- Divide dough in half; form into two 2-inch square logs, each approximately 5 1/2 inches long. Wrap logs in waxed paper; refrigerate until firm, at least 2 hours.
- Preheat oven to 350 degrees. Slice dough crosswise, 3/16 inch thick; carefully transfer slices to baking sheets.
- If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.
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.
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.
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.
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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.
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- 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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