BUTTERSCOTCH REFRIGERATOR COOKIES
Lots of brown sugar give these cookies their butterscotch flavor. I add broken toasted pecans to the dough, but use whatever kind of nut that suits your fancy. The dough gets shaped into two 12-inch logs. If you don't need 4 dozen cookies in your kitchen all at once, refrigerate one log and and freeze the other. The dough in...
Provided by Kathleen Taylor
Categories Cookies
Number Of Ingredients 9
Steps:
- 1. Cream shortening. Add brown sugar gradually and cream together.
- 2. Add eggs and vanilla.
- 3. Sift flour, baking soda, cream of tartar and salt together.
- 4. Using a wooden spoon, stir the flour mixture into the creamed mixture.
- 5. Stir in the nuts.
- 6. Shape the dough into 2 (12-inch) rolls and wrap in waxed paper. Refrigerate and chill thoroughly, at least a few hours, but preferably overnight.
- 7. Line baking sheets with parchment paper or silicone baking mats. Preheat oven to 375 degrees.
- 8. Use sharp knife to cut dough into 1/4-inch-thick slices. Place on prepared baking sheet.
- 9. Bake in preheated 375-degree oven for 8 to 10 minutes.
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
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.
ALL-BRAN REFRIGERATOR COOKIES
Number Of Ingredients 10
Steps:
- 1. Stir together flour, baking powder and baking soda. Set aside.2. In large mixing bowl beat together butter, brown sugar and granulated sugar until thoroughly mixed. Add egg, milk and vanilla. Beat well. Stir in Kellogg's® All-Bran® cereal and flour mixture, mixing until combined.3. Shape dough into two 10 1/2-inch-long rolls. Wrap in plastic wrap, covering ends carefully. Refrigerate at least 2 hours or until firm.4. Slice cookie rolls about 1/4 inch thick and place on ungreased baking sheet. Bake at 375°F about 9 minutes or until golden brown. Remove from baking sheets and cool on wire racks. Store in airtight container. VARIATIONS:CHOCOLATE: Stir in 2 squares melted, unsweetened chocolate before add flour mixture.NUTTY: Add 1/2 cup chopped walnuts with flour mixture.SPICE: Stir 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg and 1/4 teaspoon cloves into flour mixture.
Nutrition Facts : Nutritional Facts Serves
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.
BUTTERSCOTCH BRAN REFRIGERATOR COOKIES
Categories Dessert
Number Of Ingredients 9
Steps:
- Mix flour, baking powder, and salt. Sift. Cream butter well and add sugar until light and fluffy. Add nut meats and dates. Mix well. Add well beaten eggs and bran/grapenuts-mix well. Add dry ingredients gradually and mix. For 4 rolls about 2" in diameter. Wrap in wax paper and chill in refrigerator. Slice thin and bake on baking sheets at 325 degrees for 10-12 minutes.
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 SHORTBREAD
After sampling these tender cookies in a specialty store, I knew I had to duplicate them. My version has lots of toffee bits and butterscotch chips. I give away dozens as home-baked gifts. -Sandra McKenzie, Braham, MN
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake 10-12 minutes or until lightly browned. Remove to wire racks. ,
Nutrition Facts : Calories 76 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 45mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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