Butterscotch Pecan Icebox Cookies

Icebox Cookies
Icebox Cookies. Thorsten Kraska/Moment/Getty Images
Ratings (4)
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 60-72 servings
Nutritional Guidelines (per serving)
35 Calories
2g Fat
4g Carbs
0g Protein
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Nutrition Facts
Servings: 60-72 servings
Amount per serving
Calories 35
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 32mg 1%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Protein 0g
Calcium 12mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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)

Steps 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.

  5. Bake in the preheated oven for about 8 to 10 minutes. 

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