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 the refrigerator will be good for up to a week. The frozen log should be used within three months.
prep time
cook time
method
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yield
4 Dozen
Ingredients
- 1 cup shortening
- 2 cups brown sugar, firmly packed
- 2 - eggs
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toasted pecans, chopped
How To Make butterscotch refrigerator cookies
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Step 1Cream shortening. Add brown sugar gradually and cream together.
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Step 2Add eggs and vanilla.
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Step 3Sift flour, baking soda, cream of tartar and salt together.
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Step 4Using a wooden spoon, stir the flour mixture into the creamed mixture.
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Step 5Stir in the nuts.
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Step 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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Step 7Line baking sheets with parchment paper or silicone baking mats. Preheat oven to 375 degrees.
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Step 8Use sharp knife to cut dough into 1/4-inch-thick slices. Place on prepared baking sheet.
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Step 9Bake in preheated 375-degree oven for 8 to 10 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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