You could freeze part of this butterscotch icebox cookie dough to bake another day.
See Also
Snickerdoodles
Pecan Praline Cookies
Brown Butter and Walnut Chocolate Chip Cookies
Ingredients
- 4 cups cake flour - sift before measuring
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter or margarine, room temperature
- 1 1/2 cups light brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1 cup very finely chopped pecans or walnuts
Preparation
Sift flour together with baking powder and salt; set aside. Cream butter until light and fluffy, gradually beating in brown sugar. Add eggs one at a time, beating well after each addition. Blend in vanilla and lemon juice; fold in finely chopped pecans or walnuts. Shape dough into rolls about 2 inches in diameter; wrap in waxed paper and refrigerate overnight or until very firm.
Preheat oven to 425°.
With a sharp knife, slice dough into 1/8-inch slices. Bake on ungreased cookie sheets for 5 to 6 min. Makes 7 to 8 dozen cookies.