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Butterscotch Icebox Cookies

andreaa's picture
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter/Regular margarine 1 Cup (16 tbs)
  Light brown sugar 2 Cup (32 tbs)
  Eggs 2
  Vanilla extract 1 Teaspoon
  Finely chopped walnuts/Finely chopped pecans 1 Cup (16 tbs)

Sift flour with baking soda and salt; set aside.
In large bowl of electric mixer at medium speed, beat butter until light.
Gradually beat in sugar.
Add eggs and vanilla; continue beating until very light and fluffy.
At low speed, beat in half the flour mixture until smooth.
Mix in rest, with hands, to form a stiff dough.
Add nuts, mixing to combine well.
Turn out dough onto lightly floured surface.
Divide in thirds.
With hands, shape each third into a roll 8 inches long.
Wrap each in saran or foil.
Refrigerate until firm—about 8 hours, or overnight—before slicing and baking.
(Rolls may be stored in refrigerator a week or 10 days.
Bake fresh as desired.) Preheat oven to 375F.
With sharp knife, cut as many 1/8-inch slices as desired for baking at one time.
Rewrap rest of roll; refrigerate.
Place slices, 2 inches apart, on ungreased cookie sheets.
Bake 7 to 10 minutes, or until lightly browned.
Remove to wire rack; cool.
Cookies should be crisp.
Makes about 16 dozen in all.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5583 Calories from Fat 2330

% Daily Value*

Total Fat 268 g413%

Saturated Fat 126.1 g630.5%

Trans Fat 0 g

Cholesterol 906.8 mg302.3%

Sodium 2513.2 mg104.7%

Total Carbohydrates 750 g250.2%

Dietary Fiber 19.2 g76.7%

Sugars 405.6 g

Protein 76 g152.9%

Vitamin A 122.6% Vitamin C 2.4%

Calcium 28.2% Iron 141.1%

*Based on a 2000 Calorie diet

Butterscotch Icebox Cookies Recipe