butterscotch refrigerator cookies
(2 ratings)
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 the refrigerator will be good for up to a week. The frozen log should be used within three months.
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(2 ratings)
yield
4 Dozen
Ingredients For butterscotch refrigerator cookies
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1 cshortening
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2 cbrown sugar, firmly packed
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2eggs
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1 tsppure vanilla extract
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3 1/2 call purpose flour
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1 tspcream of tartar
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1 tspbaking soda
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1/2 tspsalt
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1 ctoasted pecans, chopped
How To Make butterscotch refrigerator cookies
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1Cream shortening. Add brown sugar gradually and cream together.
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2Add eggs and vanilla.
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3Sift flour, baking soda, cream of tartar and salt together.
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4Using a wooden spoon, stir the flour mixture into the creamed mixture.
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5Stir in the nuts.
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6Shape the dough into 2 (12-inch) rolls and wrap in waxed paper. Refrigerate and chill thoroughly, at least a few hours, but preferably overnight.
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7Line baking sheets with parchment paper or silicone baking mats. Preheat oven to 375 degrees.
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8Use sharp knife to cut dough into 1/4-inch-thick slices. Place on prepared baking sheet.
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9Bake in preheated 375-degree oven for 8 to 10 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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