Butterscotch Icebox Cookies
1 cup butter, at room temperature
2 cups packed brown sugar
1 teaspoon vanilla
1/2 teaspoon salt
3 cups unbleached white flour
For crispier cookies, add 3/4 teaspoon baking soda with the flour. For puffier cookies, add 1 Tablespoon baking powder with the flour.
In a mixing bowl, cream the butter and brown sugar with an eletric mixer until fluffy. Beat in the eggs, vanilla, and salt. Mix in the flour until well blended.
Divide the dough into 3 parts. Shape each third into a log about 1 1/2 inches in diameter. Wrap the logs in waxed paper or plastic wrap and place in the dreezer until firm, at least 1 hour. (If dough will be stored more than a day, place the wrapped logs in a sealed freezer bag, label, and date.
When you are ready to bake, preheat the oven to 375 degrees. With a sharp knife, slice the logs into rounds about 1/4 inch thick. Place 1 inch apart on an ungreased baking sheet. Bake for 8-12 minutes, until the cookies retain a slight indentation when lightly touched in the center and are golden brown on the bottom. Remove the cookies form the baking sheet when still warm.
Pairs Well With
From Moosewood Restaurant Simple Suppers cookbook