Best Butterscotch Ice Box Cookies Recipes

BUTTERSCOTCH ICE BOX COOKIES

Steps:

• Cream shortening and sugar, add eggs well beaten, and then nuts, then add dry ingredients.
• Mix well, make into rolls and wrap in waxed paper or mold in a pan, and let stand over night in refrigerator.
• Next A. M. slice thin and bake quickly in hot oven, 450 about 10 minutes.

BUTTERSCOTCH ICEBOX COOKIES

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.

BUTTERSCOTCH SLICE COOKIES

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 ICEBOX COOKIES

Steps:

• In a mixing bowl, cream the butter and brown sugar with an electric mixer until fluffy. Beat in the eggs, vanilla, and salt. Mix in the flour until well blended.
• Divide the dough into 3 parts. Shape each third into a log about 1 1/2 inches in diameter and 8 inches long. Wrap the logs with waxed paper or plastic wrap and place in the freezer until firm, at least 1 hour. (If the dough will be stored for more than a day, place the wrapped logs in a sealed freezer bag, label, and date.)
• When you're ready to bake, preheat the oven to 375°. With a sharp knife, slice the logs into rounds about 1/4 inch thick. Place 1 inch apart on an unoiled baking sheet. Bake for 8 to 12 minutes, until the cookies retain a slight indentation when lightly touched in the center and are golden brown on the bottom. Remove the cookies from the baking sheet while they're still warm.
• For crisper cookies, add 3/4 teaspoon of baking soda with the flour. For puffier cookies, add 1 tablespoon of baking powder with the flour.
• For delicious sandwich cookies, spread peanut butter or Nutella between the bottoms of two cooled cookies.

OLD FARMER'S ALMANAC BUTTERSCOTCH ICEBOX COOKIES

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.

BUTTERSCOTCH ICE BOX COOKIES

Steps:

• Cream melted shortening with sugars. Gradually stir in eggs, then mix in nuts. Sift dry ingredients together and add to creamed mixture; mix well.
• Shape into a 2 1/2-inch thick roll. Wrap in waxed paper and refrigerate overnight or until firm. Slice cookie dough into 1/8-inch slices with sharp knife.
• Preheat oven to 425 degrees. Bake on ungreased cookie sheets for 5-6 minutes.