Photo Credit
Sam Jones/Quinn Brein
Yield
About 5 dozen.
Category
Course
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!
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.
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Um, butterscotch is not a thing in itself but a flavor. I's created using butter and brown sugar, both of which are included in this recipe.
Brown sugar + butter= butterscotch flavor
I don't understand the flour amount. 1-1/4 to 1-3/4? Which is it?
Butterscotch cookies without butterscotch? I’m puzzled. I’d probably add butterscotch chips to mine.
Yummy butterscotch flavor from the butter & brown sugar. This recipe sounds wonderful ...... was also thinking to possibly add a handful of butterscotch Chipits as well. Hope to try this recipe soon. They sound yummy!! Thank you.
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