I would call these Caramel Refrigerator Cookies, but it’s my mother’s recipe and she called them Butterscotch Ice-Box Cookies, so there you have it.
Whatever they’re called they are really easy and have a great caramel (butterscotch) flavor.
The best part is they can be left in the fridge for a few days, then sliced and baked when you have a few spare minutes. You can bake all of them or just enough to have with morning coffee. You can freeze the dough or freeze the cookies.
I do love flexible…..
Butterscotch Ice-Box Cookies
Total time: 1 Hour
- 1/2 cup butter, soft
- 1 cup dark brown sugar, packed
- 1 egg
- 1/2 tsp vanilla
- 1 3/4 cups flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chopped almonds
- Pre-heat oven, 400F (200C)
- Cream butter, brown sugar, egg and vanilla.
- Stir in flour, soda, and salt.
- Stir in almonds.
- Form into 2 logs about 2″ (5cm) in diameter, then flatten slightly
- Wrap in parchment paper and chill until firm
- Cut into 1/8″ slices and place on cookie sheet lined with parchment paper.
- Bake at 400F (200C) for 8 – 10 minutes or until lightly browned.
- Remove and cool completely.
When I was a young girl my big brother was in the Navy. He was stationed on an aircraft carrier.
During those years my mother always did a lot of early Christmas baking so she could send a ‘present’ to my brother. She would carefully pack a huge box full of Christmas cookies, home-made fudge and divinity. (Does anyone make that anymore? Does anyone else even know what it is?)
The box went in the mail in early December and he had it in time for the holidays.
He always said he was the most popular guy on the ship the day the box arrived – and he was lucky if he even got to taste all the different kinds of treats she had made.
These refrigerator cookies were always a hit – they traveled well.
Maybe I should make an early batch and send them to my own son – they were always his favorite.
Another thing on my list…..