Butterscotch Icebox Cookies

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• 2 1/4 cups (275g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (75g) chopped walnuts (optional)
• 1/2 cup (75g) butterscotch chips (optional)

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the vanilla and egg until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the walnuts and butterscotch chips, if desired.
6. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 3 hours or overnight.
7. On a lightly floured surface, roll out the dough to a thickness of 1/4 inch.
8. Cut out cookies using a cookie cutter of your choice.
9. Place the cookies on a baking sheet lined with parchment paper.
10. Bake for 20 minutes, or until the edges are golden brown.
11. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Per cookie:

• Calories: 150
• Fat: 8g
• Protein: 2g
• Carbohydrates: 18g

Dish Characteristics:

• Buttery and crumbly
• Rich butterscotch flavor
• Chewy texture
• Perfect for a sweet snack or dessert

User Comments:

• "These were so easy to make and they turned out absolutely delicious!"
• "The butterscotch chips add a wonderful flavor and the walnuts give them a nice crunch."
• "They were the perfect addition to my cookie plate for a party."
• "I love that they can be made ahead of time and refrigerated until ready to bake."
• "They remind me of the butterscotch cookies my grandma used to make."

Special Precautions and Tips:

• If the dough is too soft, refrigerate it for longer before rolling it out.
• If the dough is too crumbly, add a tablespoon of milk at a time until it comes together.
• For a more intense butterscotch flavor, use dark brown sugar instead of light brown sugar.
• If you don't have butterscotch chips, you can use chocolate chips or chopped butterscotch candies.