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Butterscotch-Cinnamon Icebox Cookies - Rosie'sbakery

Make Butterscotch-Cinnamon Icebox Cookies - Rosie'sbakery at home with All Purpose Flour, Salt, Unsalted Butter, Plus Tbsps Dark Brown Sugar, and Vanilla. Serves 1. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 cup
• 3/4 tsp
• 2 stick
• 1/2 cup
• 2 tsp
• 2 1/2 tsp
• 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   Sift the flour and salt together into a small bowl and set aside.

2. 2

   Scrape the bowl once or twice.

3. 3

   Add the dry ingredients and mix on low speed until the mixture is fluffy again, about 45 seconds. Scrape the bowl.

4. 4

   Add the nuts and mix on low speed just until they are incorporated, several seconds.

5. 5

   Place a 2 foot length of waxed paper on a work surface.

6. 6

   Shape the dough into a rough log 18-20 inches in length along the length of one side of the paper.

7. 7

   Roll the dough up in the waxed paper and twist the ends.

8. 8

   Refrigerate the dough for 2 hours.

9. 9

   Remove the log from the refrigerator.

10. 10

    Roll the wrapped dough gently back and forth on the work surface to smooth out the cylinder.

11. 11

    Refrigerate 4-6 hours or overnight.

12. 12

    Fifteen minutes before baking, preheat the oven to 275F. Line several cookie sheets with parchment or leave them ungreased.

13. 13

    Remove the log from the refrigerator, unroll it, and cut slices that are a generous 1/3-inch thick.

14. 14

    Mix the granulated sugar with the remaining 1 teaspoon cinnamon.

15. 15

    Dip one side of each cookie in the cinnamon sugar and place sugar side up an inch apart on the prepared cookie sheets.

16. 16

    Bake the cookies until they are golden, about 40 minutes. Cool the cookies on the sheets.

17. 17

    MC formatted by Tara {LostInThyme-at-earthlink.net} originally posted to MC-Cookies

18. 18

    Nutr. Assoc.: 0 0 0 0 0 0 0 0 0