Butterscotch Refrigerator Cookies

Preparation info

  • Difficulty


  • Makes

    6 dozen

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Keep a few cans of dough on hand to bake on short notice—flavor is rich


  • c. sifted flour
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • ½ c. shortening
  • ½ c. butter
  • 2 c. brown sugar, firmly packed
  • 2 eggs, well beaten
  • 2 tblsp. warm water
  • 1 tsp. vanilla
  • 1 c. chopped nuts


  • Sift together flour, salt, cinnamon and soda.
  • Cream shortening and butter; gradually add sugar; beat until light. Add eggs, water and vanilla; mix well.
  • Combine dry ingredients and creamed mixture; blend well. Add nuts.
  • Shape dough into rolls 2" in diameter. Wrap tightly in waxed paper and chill thoroughly—overnight for best results. (Or pack into frozen fruit juice cans and chill thoroughly. Detach bottom of can; use to push dough out to slice.)
  • Bake 1½" apart on ungreased baking sheet in hot oven (400°) 10 to 12 minutes. Spread on racks to cool.