Frosted Butterscotch Refrigerator Cookies

“These are a family recipe that goes way back.. My husband grew up on these and his family loves them. FINALLY, after almost 13 years, I got the recipe. There are a few family variations out there, but this is by far the best. My (4th generation) kids even love them!”
READY IN:
6hrs 30mins
SERVES:
96
YIELD:
8 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. Note: Use a sturdy electric mixer as this cookie dough becomes quite thick.
  3. Mix together:
  4. Crisco and brown sugar. Next add eggs, one by one until well combined then add the vanilla.
  5. In a separate bowl, whisk dry ingredients until well combined.
  6. Cup by cup, add the flour mixture to the Crisco mixture. The mixture will get increasingly thick.
  7. NOTE: You may end up using up to 1/2 cup LESS of the flour mixture.
  8. Divide dough into 4 equal portions and roll into 4 loaves, 10" long. Wrap in plastic wrap, then aluminum foil.
  9. Refrigerate overnight or minimum of 6 - 8 hours. Can be made up to 2 days ahead of time.
  10. Cut into 1/4" thick slices and brush with icing* see below*. Avoiding the edges.
  11. NOTES:
  12. *12 cookies per sheet.
  13. Bake one sheet at a time in middle of oven.
  14. Make icing: Slowly add milk to confectioners sugar. Start w/ 1 teaspoon per cup of sugar. Should be very thick like glue/paste.
  15. Bake 8- 9 minutes on a non-stick, ungreased cookie sheet.
  16. Remove from oven. Cool for one minutes and place on a wire rack for further cooling.

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