Butterscotch Refrigerator Cookies

1
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.

Rating:

★★★★★ 2 votes

Comments:
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

How to Make Butterscotch Refrigerator Cookies

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.

Printable Recipe Card

About Butterscotch Refrigerator Cookies

Course/Dish: Cookies
Other Tag: For Kids



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