Ingredients for Old Farmer's Almanac Butterscotch Icebox Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed light brown sugar
- 1 large egg
- Vanilla Extract
- All Purpose Flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup chopped walnuts or pecans (optional)
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How to Make Old Farmer's Almanac Butterscotch Icebox Cookies
- Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 1 ¾ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in ½ cup chopped walnuts or pecans (optional).
- Shape the dough into a 2-inch diameter log. Wrap tightly in plastic wrap or foil.
- Refrigerate for at least 12 hours, or up to 24 hours, to allow the dough to firm up.
- Once chilled, slice the log into ¼-inch thick rounds.
- Place the cookie slices onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
215g
Fat
64g
Carbs
27g
