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Butterscotch Refrigerator Cookies


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Butterscotch Refrigerator Cookies 1 Picture


  • 1 cup shortening
  • 2 cups (packed) brown sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 cup broken, toasted nuts


Servings 4
Adapted from


Step 1

Cream shortening. Add brown sugar gradually and cream together. Add eggs and vanilla. Sift flour, baking soda, cream of tartar and salt together. Using a wooden spoon, stir the flour mixture into the creamed mixture. Stir in the nuts. Shape the dough into 2 (12-inch) rolls and wrap in waxed paper. Refrigerate and chill thoroughly, at least a few hours, but preferably overnight.

Line baking sheets with parchment paper or silicone baking mats. Preheat oven to 375 degrees. Use sharp knife to cut dough into 1/4-inch-thick slices. Place on prepared baking sheet. Bake in preheated 375-degree oven for 8 to 10 minutes.

Makes about 4 dozen cookies.


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