Frosted Butterscotch Refrigerator Cookies
- Reviews 1
Ready In: 6 hrs 30 mins
Serves: 96
Yields: 8 dozen
Ingredients
- 1 cup Crisco, Original in blue can, not flavored
- 4 cups dark brown sugar, do not substitute
- 4 eggs, ie. Large, Extra Large
- 1⁄2 teaspoon salt
- 1 tablespoon cream of tartar
- 1 tablespoon vanilla
- 1 tablespoon baking soda
- 6 cups flour
ICING ingredients
- 1 lb confectioners' sugar, 10x (powdered sugar)
- 4 -6 tablespoons cream, sub. evaporated milk, milk, enough to make icing spreadable
Directions
- Preheat oven to 400°.
- Note: Use a sturdy electric mixer as this cookie dough becomes quite thick.
- Mix together:
- Crisco and brown sugar. Next add eggs, one by one until well combined then add the vanilla.
- In a separate bowl, whisk dry ingredients until well combined.
- Cup by cup, add the flour mixture to the Crisco mixture. The mixture will get increasingly thick.
- NOTE: You may end up using up to 1/2 cup LESS of the flour mixture.
- Divide dough into 4 equal portions and roll into 4 loaves, 10" long. Wrap in plastic wrap, then aluminum foil.
- Refrigerate overnight or minimum of 6 - 8 hours. Can be made up to 2 days ahead of time.
- Cut into 1/4" thick slices and brush with icing* see below*. Avoiding the edges.
- NOTES:
- *12 cookies per sheet.
- Bake one sheet at a time in middle of oven.
- Make icing: Slowly add milk to confectioners sugar. Start w/ 1 teaspoon per cup of sugar. Should be very thick like glue/paste.
- Bake 8- 9 minutes on a non-stick, ungreased cookie sheet.
- Remove from oven. Cool for one minutes and place on a wire rack for further cooling.
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