Butterscotch Refrigerator Cookies

Kathleen Taylor

By
@MeanJean6613

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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Serves:

4 Dozen

Ingredients

1 c
shortening
2 c
brown sugar, firmly packed
2
eggs
1 tsp
pure vanilla extract
3 1/2 c
all purpose flour
1 tsp
cream of tartar
1 tsp
baking soda
1/2 tsp
salt
1 c
toasted pecans, chopped

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cookies
Other Tag: For Kids