Old Farmers Almanac Butterscotch Icebox Cookies Recipes

BUTTERSCOTCH ICEBOX COOKIES

Steps:

• Cream butter, add sugar and cream well. Beat in eggs, then add sifted dry ingredients, vanilla and nuts.
• Shape into rolls, wrap in wax paper and freeze or put in refrigerator until firm.
• Slice and place about an inch apart on greased cookie sheet. Bake about 12 minutes at 400 degrees F (200 degrees C).
• When done, remove from pan at once with a spatula. Store in a covered container and they will remain crisp.

OLD FARMER'S ALMANAC BUTTERSCOTCH ICEBOX COOKIES

Steps:

• Cream together butter and brown sugar until light.
• Add egg and vanilla, and mix well.
• Stir together flour, salt, and baking powder and add to sugar-egg-butter mix, mixing well. Stir in nuts.
• Form dough into a 2-inch-diameter log and wrap in foil or waxed paper. Chill for 12 to 24 hours.
• Slice and bake on ungreased cookie sheets at 400 degrees F for 8 to 10 minutes.

BUTTERSCOTCH SLICE COOKIES

Steps:

• In a medium mixing bowl, sift together flour, baking soda and salt. Set aside.
• In a large mixing bowl using a hand mixer, cream together butter, brown sugar and vanilla. Add eggs one at a time. Add flour mixture one cup at a time and mix well. Stir in chopped nuts.
• Place dough on wax paper and form into 2-inch rolls. Refrigerate overnight.
• Preheat oven to 375º. Slice into 1/8 inch slices and bake on an ungreased baking sheet for 5 to 6 minutes.
• Allow to cool slightly before removing from baking sheet.
• Notes from the Paula Deen Test Kitchen: Makes a great cookie to be served with tea or coffee. Dough freezes well. Dough is easier to cut when frozen. If using this method, allow cookies to sit 3-4 minutes on a cool baking sheet before baking.

BUTTER PECAN ICEBOX COOKIES

Steps:

• Cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans., Divide dough in half; shape each into a 10-in.-long roll. Place wrapped rolls in airtight containers. Refrigerate 8 hours or overnight., Preheat oven to 350°. Uncover and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 7-9 minutes. Remove from pans to wire racks to cool.

GREAT GREAT AUNT JESSIE'S 1940'S ICE BOX COOKIES

Steps:

• Work 1/2 cup butter till creamy, 1 cup brown sugar- cream 1 cup or scant cup granulated sugar.
• Mix well and add 1/2 teaspoon vanilla.
• Sift 2 cups flour, 1/2 teaspoon soda and 1/2 teaspoon cream of tarter.
• Add to first mixture.
• Then add 1/2 cup broken nut meats.
• Pack in bowl and put in refridgerator to cool slightly- then make out in rolls.
• When very cold, slice and bake in temperature of 400*.
• 8 minutes.
• Aunt Jessie then scribbled"probably 15" to which I have no clue what that is referencing.

BUTTERSCOTCH ICEBOX COOKIES

Steps:

• Cream butter, add sugar and cream well. Beat in eggs, then add sifted dry ingredients, vanilla and nuts.
• Shape into rolls, wrap in wax paper and freeze or put in refrigerator until firm.
• Slice and place about an inch apart on greased cookie sheet. Bake about 12 minutes at 400 degrees F (200 degrees C).
• When done, remove from pan at once with a spatula. Store in a covered container and they will remain crisp.