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Butterscotch Icebox Cookies

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By , About.com Guide

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.

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