Frosted Butterscotch Refrigerator Cookies

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• 1 cup crisco, original in blue can, not flavored
• 4 cups dark brown sugar, do not substitute
• 4 eggs, ie. large, extra large
• 1/2 teaspoon salt
• 1 tablespoon cream of tartar
• 1 tablespoon vanilla
• 1 tablespoon baking soda
• 6 cups flour
• 1 lb confectioners' sugar, 10x (powdered sugar)
• 4 -6 tablespoons cream, sub. evaporated milk, milk, enough to make icing spreadable

Recipe

• 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.