Frosted Butterscotch Refrigerator Cookies

Submitted by Chicagoland Chef du Jour

"These are a family recipe that goes way back.. My husband grew up on these and his family loves them. FINALLY, after almost 13 years, I got the recipe. There are a few family variations out there, but this is by far the best. My (4th generation) kids even love them!"

 

• Ready In: 6hrs 30mins
• Ingredients: 10
• Yields: 8 dozen
• Serves: 96

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

1. Preheat oven to 400°.
2. Note: Use a sturdy electric mixer as this cookie dough becomes quite thick.

3. Mix together:

4. Crisco and brown sugar. Next add eggs, one by one until well combined then add the vanilla.
5. In a separate bowl, whisk dry ingredients until well combined.
6. Cup by cup, add the flour mixture to the Crisco mixture. The mixture will get increasingly thick.
7. NOTE: You may end up using up to 1/2 cup LESS of the flour mixture.
8. Divide dough into 4 equal portions and roll into 4 loaves, 10" long. Wrap in plastic wrap, then aluminum foil.
9. Refrigerate overnight or minimum of 6 - 8 hours. Can be made up to 2 days ahead of time.
10. Cut into 1/4" thick slices and brush with icing* see below*. Avoiding the edges.

11. NOTES:

12. *12 cookies per sheet.
13. Bake one sheet at a time in middle of oven.
14. Make icing: Slowly add milk to confectioners sugar. Start w/ 1 teaspoon per cup of sugar. Should be very thick like glue/paste.
15. Bake 8- 9 minutes on a non-stick, ungreased cookie sheet.
16. Remove from oven. Cool for one minutes and place on a wire rack for further cooling.

Reviews

[Chrishanna]

These are pretty much like my grandma's, except her recipe uses margarine rather than Crisco, and maple flavoring (1 tsp) instead of cream of tartar. I make half the recipe, and the dough gets sticky for me, I don't know maybe it's the margarine, but I add a bit more flour and pop them in the fridge for a couple hours before attempting to roll them into logs. I also add butterscotch chips and walnuts. Yummy. They don't last long at our house!