BUTTERSCOTCH REFRIGERATOR COOKIES RECIPES
BUTTERSCOTCH REFRIGERATOR COOKIES RECIPE - FOOD.COM
Make and share this Butterscotch Refrigerator Cookies recipe from Food.com.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
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, FatContent 3.9, SaturatedFatContent 1.4, CholesterolContent 9.3, SodiumContent 76.1, CarbohydrateContent 11.1, FiberContent 0.3, SugarContent 6, ProteinContent 1.1
GOLDEN BUTTERSCOTCH ICEBOX COOKIES | BETTER HOMES & GARDENS
Rich and buttery, these melt-in-your-mouth treats are wonderful with a steaming cup of green tea. Be sure to chop the pecans finely, or the dough will be difficult to slice into neat rounds.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 2 hours 41 minutes
Prep Time 30 minutes
Yield about 60 cookies
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 93 calories, CarbohydrateContent 12 g, CholesterolContent 14 mg, FatContent 5 g, ProteinContent 1 g, SaturatedFatContent 2 g, SodiumContent 61 mg, SugarContent 7 g
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