Sliced Butterscotch Walnut Refrigerator Cookies
- Preparation time: 10 minutes
- Refrigerator time: 4 hours or overnight
- Baking time: 6 minutes
Ingredients
Ingredients to be Creamed:
- ½ cup butter, softened
- ½ cup dark brown sugar
Moist Ingredients:
- 1 egg
- ½ teaspoon vanilla extract
Dry Ingredients:
- 2 cups flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ⅛ teaspoon sea salt
Walnuts:
- ½ cup, walnuts broken into pieces
Ingredients
(serves 4)
Section
Instructions
-
Cream butter and brown sugar until light and fluffy.
- Add egg and vanilla; mix in.
- Add dry ingredients and mix in, scraping bowl as needed.
- Mix in walnuts.
- Tear off a 18-inch long piece of waxed paper and place on a flat surface.
- Place the dough in the center of the waxed paper.
- Gently shape the dough into a rectangle that is about 14-inches in length by 2½-inches in width.
- Wrap the waxed paper around the dough.
- Refrigerate for at least 4 hours, preferably overnight.
- Preheat oven:
Standard Oven: 400° | Convection Oven: 375°
- Lightly grease cookie sheets. Click here to learn more about how to grease cookie sheets.
- Using a sharp knife, slice the dough into thin ⅛-inch slices.
- Place slices 2-inches apart on prepared cookie sheets.
- Bake until firm, but not hard; approximately 6 to 8 minutes. Do Not Overbake!
- Immediately remove from cookie sheet to a cooling rack. Use care as these are very delicate!
Comments
Makes approximately 36 cookies.