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Butterscotch Freeze 'n Slice Cookies

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“This is from a Pillsbury Classics cookbook.”
READY IN:
3hrs 12mins
YIELD:
5 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl, beat sugar, brown sugar and margarine until light and fluffy.
  2. Add eggs; blend well. Lightly spoon flour into measuring cup;level off.
  3. Stir in flour, baking powder, baking soda, cinnamon and salt; mix wel.
  4. Line two 8x4-inch bread pans with foil, allowing foil to extend above sides of pans; press half of dough into each pan.( see tip) Fold foil to seal; freeze 2-3 hours or until well chilled.
  5. Heat oven to 350°F Lightly grease cookies sheets.
  6. Unfold foil; lift dough from pan. remove foil; cut dough into 1/4-inch thick slices.
  7. Place 2 inches apart on greased cookie sheets.
  8. Bake at 350 F for 8-12 minutes or until light golden brown. cool 1 minute, remove from cookie sheets.
  9. HIGH ALTITUDE:(Above 3500 feet.)
  10. Decrease granualted sugar to 3/4 cup.
  11. Bake as directed.
  12. **(TIP: Pans may be omitted and dough shaped into two 8x4-inch rectangular shaped rolls, freeze and bake as directed)
  13. VARIATION:
  14. BUTTERSCOTCH FREEZE 'N SLICE SQUARES:
  15. Slices may be cut in half into two 20-inch squares.
  16. Bake at 350 F for 8-12 minutes.
  17. Makes 10 dozen cookies.

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