Ingredients:
3 1/2 Cups Of White All Purpose Baking Flour
1 Cup Of Crushed Roasted Salted Pecans
1 Cup Of Softened Real Unsalted Butter
1 Teaspoon Of Organic Pure Vanilla Extract
2 Cups Of C&H Dark Brown Sugar
2 Whole Large Fresh Eggs
1 Teaspoon Of Arm And Hammer Baking Soda
1/2 Teaspoon Of Coarse Ground Table Salt
Information:
Serving Size 18
324 Calories Per Serving
16 Grams Of Fat
Preparation Instructions:
This butterscotch icebox cookies recipe was given to us by Sandy from Orofino Idaho. To begin, please take out a heavy mixing bowl, and then add in your softened real unsalted butter and dark brown sugar. Cream these contents together until they form a light and fluffy batter. Next briskly stir in the large fresh eggs, white all purpose baking flour, crushed roasted salted pecans, organic pure vanilla extract, baking soda, and coarse ground table salt. Using an electric cake mixer, whip all of these sweet and delicious ingredients together until a nice and firm cookie dough forms. Moving along, next form log rolls out of the cookie dough, then tightly wrap them in wax baking paper. Next slide the cookie dough logs into the freezer until the dough is completely firm. To bake these cookies, simply cut slices of the dough from the log, place them on a buttered cookie sheet, and then slide them into the oven to bake at 350 degrees Fahrenheit, or 175 degrees Celsius for roughly ten minutes. Once the cookies are done baking, set them out on a wire wrack to cool down. Serve them warm with a tall cold glass of milk. We hope you loved this recipe as much as we have. Do be sure to bookmark our website so that you can visit us again in the very near future.
