Old Farmer's Almanac Butterscotch Icebox Cookies
Transport your taste buds back in time with these Old Farmer's Almanac Butterscotch Icebox Cookies, a nostalgic treat bursting with rich butterscotch flavor and old-fashioned charm. Made with simple pantry staples like softened butter, brown sugar, and a touch of vanilla, this recipe combines ease with elegance. The dough is shaped into convenient slice-and-bake logs, perfect for preparing ahead and baking fresh cookies in minutes. These sweet, slightly chewy delights are golden-edged and irresistibly aromatic, making them a wonderful addition to holiday platters, afternoon tea, or anytime snacking. With just 20 minutes of prep time and the magic of refrigerator chilling, these cookies will quickly become a timeless treasure in your baking repertoire.
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Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Brown sugar, packed
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 3 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
Directions
Step 1
In a large mixing bowl, cream together the softened butter and packed brown sugar until the mixture is light and fluffy.
Step 2
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Step 3
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 5
Divide the dough in half and shape each portion into a log, approximately 2 inches in diameter. Wrap each log tightly in plastic wrap or wax paper.
Step 6
Refrigerate the dough logs for at least 2 hours, or until firm enough to slice.
Step 7
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
Step 8
Remove a dough log from the refrigerator and slice it into 1/4-inch thick rounds using a sharp knife. Place the slices about 1 inch apart on the prepared baking sheets.
Step 9
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Avoid overbaking; the cookies will firm up as they cool.
Step 10
Allow the cookies to cool on the baking sheets for 2-3 minutes before transferring them to wire racks to cool completely.
Step 11
Repeat the slicing and baking process with the remaining dough log.
Step 12
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
| Serving size | (1108.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4686.4 |
| Total Fat 205.0g | 0% |
| Saturated Fat 125.2g | 0% |
| Cholesterol 888.7mg | 0% |
| Sodium 2732.5mg | 0% |
| Total Carbohydrate 668.5g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 389.8g | |
| Protein 52.2g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 487.6mg | 0% |
| Iron 21.5mg | 0% |
| Potassium 1114.9mg | 0% |
Source of Calories