Golden Butterscotch Icebox Cookies Recipes

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.

Steps:

• In a mixing bowl, cream the butter and brown sugar with an electric mixer until fluffy. Beat in the eggs, vanilla, and salt. Mix in the flour until well blended.
• Divide the dough into 3 parts. Shape each third into a log about 1 1/2 inches in diameter and 8 inches long. Wrap the logs with waxed paper or plastic wrap and place in the freezer until firm, at least 1 hour. (If the dough will be stored for more than a day, place the wrapped logs in a sealed freezer bag, label, and date.)
• When you're ready to bake, preheat the oven to 375°. With a sharp knife, slice the logs into rounds about 1/4 inch thick. Place 1 inch apart on an unoiled baking sheet. Bake for 8 to 12 minutes, until the cookies retain a slight indentation when lightly touched in the center and are golden brown on the bottom. Remove the cookies from the baking sheet while they're still warm.
• For crisper cookies, add 3/4 teaspoon of baking soda with the flour. For puffier cookies, add 1 tablespoon of baking powder with the flour.
• For delicious sandwich cookies, spread peanut butter or Nutella between the bottoms of two cooled cookies.

Steps:

• In a bowl, whisk the flour, baking soda, and cinnamon together until evenly blended; set aside. Beat the margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the chopped nuts; mixing just enough to evenly combine.
• Scrape the dough onto a sheet of waxed paper, and form into a log. Roll tightly in the waxed paper, and refrigerate until firm, about 4 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Spray baking sheets with cooking spray.
• Unwrap the dough, and cut into 1/4-inch slices. Place the cookies onto baking sheets, spaced 1-inch apart. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

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.