Name: Butterscotch Icebox Cookies
Yield: About 5 dozen.
Cuisine: Cookies and Bars
Ingredients: 1/2 cup (1 stick) butter, softened; 1¼ cups packed brown sugar; 1 egg, beaten; 1 teaspoon vanilla extract; 1¼ to 1¾ cups all-purpose flour; 1/4 teaspoon salt; 1½ teaspoons baking powder; 1/2 cup chopped nuts

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These buttery and delicious Butterscotch Icebox Cookies are one of my all-time favorite cookies. They’re quick and easy to prepare and always a hit.

Even better? Double the recipe, make two cookie logs, and keep one in the freezer for slice-and-bake cookies on demand!

Sam Jones/Quinn Brein

Ingredients

1/2 cup (1 stick) butter, softened

1¼ cups packed brown sugar

1 egg, beaten

1 teaspoon vanilla extract

1¼ to 1¾ cups all-purpose flour

1/4 teaspoon salt

1½ teaspoons baking powder

1/2 cup chopped nuts

Instructions

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 dough, 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°F for 8 to 10 minutes.