Butterscotch Refrigerator Cookies Recipes

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.

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.

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.

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.

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.