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
REFRIGERATOR COOKIES II
Melts in your mouth - a rich cookie! Dough may be kept in refrigerator as long as 1 week, freeze dough for longer storage.
Provided by Martha
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 30
Number Of Ingredients 7
Steps:
- Mix shortening, sugar, egg and vanilla thoroughly. Blend flour, soda and salt; stir in.
- Form into roll 2 1/2" across. Wrap in waxed paper. Chill until firm.
- Preheat oven to 400 degrees F (200 degrees C).
- With a thin sharp knife, slice 1/8 inch thick. Place a little apart on ungreased baking sheet. Bake 8 to 10 minutes.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 12.8 g, Cholesterol 6.2 mg, Fat 3.7 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.9 g, Sodium 44.9 mg, Sugar 7.2 g
SCHRAFFT'S BUTTERSCOTCH COOKIES
This recipe for delicious butterscotch cookies is courtesy of Judith Jones.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat in egg, dry milk, and vanilla.
- In a medium bowl, sift together flour, baking soda, and salt. With the mixer running, slowly add flour mixture to butter mixture. Fold in pecans.
- Drop heaping tablespoons of batter onto prepared baking sheets about 2 inches apart. Lightly flour your fingers and press each piece of batter into a 3-inch circle.
- Transfer to oven and bake until lightly browned, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.
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 REFRIGERATOR COOKIES
Make and share this Butterscotch Refrigerator Cookies recipe from Food.com.
Provided by quixoposto
Categories Dessert
Time 25m
Yield 72 cookies
Number Of Ingredients 11
Steps:
- Sift flour, salt, cinnamon, and soda together.
- Cream shortening and butter; gradually add sugar; beat til light. Add eggs, water, and vanilla; mix well.
- Combine dry ingredients and creamed mixture. Add nuts.
- Shape dough into rolls 2 inches in diameter. Wrap tightly in waxed paper. Chill thoroughly -- overnight for best results.
- May be frozen at this point.
- (Or pack in frozen fruit juice cans and chill thoroughly. Detach bottom of can; push dough out to slice).
- Bake 1 1/2 inch apart on ungreased baking sheet in hot oven (400 degrees) 10 to 12 minutes.
- Cool on racks.
Nutrition Facts : Calories 82.6, Fat 3.9, SaturatedFat 1.4, Cholesterol 9.3, Sodium 76.1, Carbohydrate 11.1, Fiber 0.3, Sugar 6, Protein 1.1
BUTTERSCOTCH REFRIGERATOR COOKIES
This is from Land O Lakes. They can be made and refridgerated for up to one month. Then just slice and bake.
Provided by MARIA MAC
Categories Dessert
Time 22m
Yield 60 cookies
Number Of Ingredients 8
Steps:
- Melt butterscotch chips in 1-quart saucepan over low heat, stirring constantly, until melted (3 to 5 minutes).
- Place butterscotch mixture in large bowl; add all remaining ingredients except pecans. Beat at low speed, scraping bowl often, until well mixed. Stir in pecans by hand.
- Divide dough in half. Shape each half into 8x1 1/2-inch roll. Wrap in plastic food wrap. Refrigerate until firm (at least 2 hours).
- Heat oven to 400°F Cut rolls into 1/4-inch slices with sharp knife. Place 1-inch apart onto ungreased cookie sheets. Bake for 5 to 7 minutes or until set. Cool 1 minute; remove from cookie sheets.
Nutrition Facts : Calories 84.1, Fat 4.7, SaturatedFat 2.7, Cholesterol 11.7, Sodium 36.8, Carbohydrate 9.9, Fiber 0.2, Sugar 5.4, Protein 0.9
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.
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