Butterscotch Refrigerator Cookies Food

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BUTTERSCOTCH ICEBOX COOKIES



Butterscotch Icebox Cookies image

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

1 cup butter
2 cups packed dark brown sugar
2 eggs
3 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup chopped pecans

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



Refrigerator Cookies II image

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

½ cup shortening
1 cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt

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



Schrafft's Butterscotch Cookies image

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

14 tablespoons unsalted butter, room temperature
1 1/4 cups dark-brown sugar
1 large egg
2 tablespoons nonfat dry milk
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour, plus more for shaping
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped pecans

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



Butterscotch Cookies image

"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

2 tablespoons butter, softened
2 tablespoons shortening
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup English toffee bits or almond brickle chips
1/4 cup finely chopped pecans

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



Butterscotch Refrigerator Cookies image

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

3 1/2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup shortening
1/2 cup butter
2 cups brown sugar, firmly packed
2 eggs, well beaten
2 tablespoons warm water
1 teaspoon vanilla extract
1 cup chopped nuts

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



Butterscotch Refrigerator Cookies image

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

1 cup butterscotch chips
2 3/4 cups all-purpose flour
1 cup land o lakes butter, softened*
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1/2 teaspoon baking soda
1/2 cup chopped pecans

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



Old Farmer's Almanac Butterscotch Icebox Cookies image

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

1/2 cup butter, softened
1 1/4 cups brown sugar, packed
1 egg, beaten
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup nuts, chopped

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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