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Butterscotch Icebox Cookies
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Southern Grandma's irresistible dark brown sugar icebox cookies.
Ingredients:
- 1 cup butter
- 2 cups packed dark brown sugar
- 2 eggs
- 3.5 cups all-purpose flour
- 0.5 teaspoon salt
- 1 cup chopped pecans
Instructions:
- Start by mixing the butter until creamy, then add the sugar and cream until well combined. Beat in the eggs, followed by adding the sifted dry ingredients, vanilla, and nuts.
- Form the mixture into rolls, wrap them in wax paper, and chill in the refrigerator or freeze until firm.
- Slice the ingredients and arrange them evenly on a greased cookie sheet. Bake for approximately 12 minutes at 400 degrees F (200 degrees C).
- Using a spatula, transfer the food from the pan. Keep them crunchy by storing in a covered container.
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