Be the first to Freeze part of this butterscotch icebox cookie dough to bake another day.
Ingredients:
- 4 cups cake flour - sift before measuring
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter or margarine, room temperature
- 1 1/2 cups light brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1 cup very finely chopped pecans or walnuts
Preparation:
Sift flour together with baking powder and salt; set aside.
Cream butter until light and fluffy, gradually beating in brown sugar. Add eggs one at a time, beating well after each addition. Blend in vanilla and lemon juice; fold in finely chopped pecans or walnuts. Shape dough into rolls
about 2 inches in diameter; wrap in waxed paper and refrigerate overnight or until very firm.
Preheat oven to 425°. With a sharp knife, slice dough into 1/8-inch slices. Bake on ungreased cookie sheets for 5 to 6 min. Makes 7 to 8 dozen butterscotch icebox cookies.
Preheat oven to 425°. With a sharp knife, slice dough into 1/8-inch slices. Bake on ungreased cookie sheets for 5 to 6 min. Makes 7 to 8 dozen butterscotch icebox cookies.
More Butterscotch Cookies and Bars
Butterscotch Icebox Cookies II
Butterscotch Chocolate Chip Cookies
Butterscotch Bars
Butterscotch Brownies
Butterscotch Brownies II
Butterscotch Haystacks
Brown Sugar Cookies
Brown Sugar Drops
Brown Sugar Almond Cookies
Brown Sugar Nut Cookies
Brown Sugar Cinnamon Cookies
Butter Cookies
Cookie Recipes
Shortbread
Cookie Recipes Index
Candy Recipes
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