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Golden Butterscotch Icebox Cookies Recipe

   
 

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     Golden Butterscotch Icebox Cookies

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   60
Preptime   3 hrs. 30 mins

Ingredients
1 cup butter, softened
2 cups packed dark brown sugar
1/2 tsp salt
1/2 teaspoon baking soda
2 eggs
1.5 tsp vanilla
3 cups all-purpose flour
1 cup finely chopped pecans
 

Instructions
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, salt, and baking soda. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the pecans.
Divide dough in half. Shape each portion of dough into an 8-inch-long roll. Wrap rolls in plastic wrap or waxed paper and chill about 2 hours or until dough is firm enough to slice.
Preheat oven to 325 degrees F. Cut rolls into 1/4- inch-thick slices. Place slices 1 inch apart on an ungreased cookie sheet.
Bake in the preheated oven for 10 to 12 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Makes about 60 cookies.
Serving Suggestions
Great for cookie exchange - Storage Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3


Originally Submitted
12/18/2011





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