Butterscotch Icebox Cookies

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
About 5 dozen.
Category
Course

These buttery and delicious Butterscotch Icebox Cookies are one of our 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!

See more of our favorite cookie recipes.

Ingredients
1/2 cup (1 stick) butter, softened
1-1/4 cups brown sugar
1 egg, beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped nuts

Instructions

  1. Using a stand or hand mixer, cream together butter and brown sugar until light. Add egg and vanilla and mix well.
  2. In a bowl, sift together flour, baking powder, and salt. Add to butter mixture and mix well. Stir in nuts.
  3. Form dough into a 2-inch-diameter log and wrap in foil or wax paper.
  4. Chill for 12 to 24 hours.
  5. Preheat oven to 400°F.
  6. Cut log into slices and place on baking sheets lined with parchment paper. Bake for 8 to 10 minutes, or until golden.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...