Butterscotch Icebox Cookies
Ingredients
- 3 1/2 cups flour
- 1 tsp. soda
- 1/2 tsp. salt
- 1 cup butter or margarine, softened
- 2 cups brown sugar, packed
- 2 eggs
- 1 cup finely chopped pecans
Directions
Sift flour with soda and salt and set aside. In a large bowl, cream butter until light. Gradually beat in sugar. Add eggs and vanilla and continue beating until light and fluffy. Gradually blend in dry ingredients. Add pecans and mix well. Turn dough out onto lightly floured surface. Divide into 4 equal parts. Shape each into a roll about 10 inches long. Wrap in plastic wrap and refrigerate until firm about 8 hours. Slice dough 1/8 inch thick; place 2 inches apart on ungreased cookie sheet and bake at 375 degrees F for 7-10 minutes.
By Robin from Washington, IA
Feedback
Read feedback for this post below.
By
01/29/2008
Oh, thank you so much for this recipe. My mom used to make these all the time.
By
01/28/2008
I think the combination of butter and brown sugar would give the butterscotch flavor.
By
01/28/2008
Where's the butterscotch? Would you add butterscotch chips with the pecans?
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