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Butterscotch Freeze 'N Slice CookiesRecipe : Butterscotch Freeze 'N Slice Cookies
Procedure :
-----pillsbury classic -cookbooks----- -----cookies galore----- 1 c Sugar 1 c Firmly packed brown sugar 1 1/2 c Margarine or butter; -softened 3 Eggs 4 1/2 c Flour 2 ts Baking powder 1 ts Baking soda 1 ts Cinnamon 1/2 ts Salt In large bowl, beat sugar, brown sugar and margarine until light and fluffy.Add eggs; blend well. Lightly spoon flour into measuring cup;level off. Stir in flour, baking powder, baking soda, cinnamon and salt; mix wel. Line two 8x4-inch bread pans with foil, allowing foil to extend above sides of pans; press half of dough into each pan.( see tip) Fold foil to seal; freeze 2-3 hours or until well chilled. Heat oven to 350 F. Lightly grease cookies sheets. Unfold foil; l;ift dough from pan. remove foil; cut dough into 1/4-inch thick slices. Place 2 inches apart on greased cookie sheets. Bake at 350 F for 8-12 minutes or until light golden brown. cool 1 minute, remove from cookie sheets. Makes 5 dozen cookies. HIGH ALTITUDE:(Above 3500 feet.) Decrease granualted sugar to 3/4 cup. Bake as directed. **(TIP: Pans may be omitted and dough shaped into two 8x4-inch rectangular shaped rolls, freeze and bake as directed) VARIATION: BUTTERSCOTCH FREEZE 'N SLICE SQUARES: Slices may be cut in half into two 20inch squares. Bake at 350 F for 8-12 minutes. Makes 10 dozen cookies. ----- |
