Butterscotch Pecan Icebox Cookies

Icebox Cookies
Icebox Cookies. Thorsten Kraska/Moment/Getty Images
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: 60-72 servings

These refrigerator cookies, so called because the dough is chilled before being baked, are made with brown sugar, butter, and pecans. This is a tasty and truly old-fashioned, icebox cookie recipe.

What You'll Need

  • 1/2 cup butter (softened)
  • 1 cup brown sugar (packed)
  • 1 teaspoon vanilla
  • 1 Egg (beaten)
  • 1 1/2 cups sifted all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup pecans (finely chopped)

How to Make It

  1. With electric mixer at high speed, cream butter, sugar, and vanilla until light. Stir in beaten egg; blend well.
  2. Sift together the flour, baking powder, and salt; stir into creamed mixture. Fold in the chopped pecans. Shape into a roll about 2 inches in diameter; wrap in waxed paper and refrigerate until thoroughly chilled.
  3. Heat the oven to 350 degrees.
  4. Cut roll into thin slices about 1/8-inch thick and place on ungreased baking sheet.
  1. Bake in the preheated oven for about 8 to 10 minutes. 

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Nutritional Guidelines (per serving)
Calories 35
Total Fat 2 g
Saturated Fat 1 g
Unsaturated Fat 1 g
Cholesterol 6 mg
Sodium 32 mg
Carbohydrates 4 g
Dietary Fiber 0 g
Protein 0 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)