Frosted Butterscotch Refrigerator Cookies |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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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! 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 |
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.
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