Butterscotch Icebox Cookies
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Baking soda||1 Teaspoon|
|Butter/Regular margarine||1 Cup (16 tbs)|
|Light brown sugar||2 Cup (32 tbs)|
|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.