Butterscotch Slice Cookies Recipe by Paula Deen

Level: Easy

Time: 20 MINUTES

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  • 1 cup butter, room temperature
  • 2 eggs
  • 2 cups brown sugar
  • 1 teaspoon vanilla
  • 1 cup chopped nuts, chopped
  • 3 cups flour, sifted
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt


In a medium mixing bowl, sift together flour, baking soda and salt. Set aside.


In a large mixing bowl using a hand mixer, cream together butter, brown sugar and vanilla. Add eggs one at a time. Add flour mixture one cup at a time and mix well. Stir in chopped nuts.


Place dough on wax paper and form into 2-inch rolls. Refrigerate overnight.


Preheat oven to 375º. Slice into 1/8 inch slices and bake on an ungreased baking sheet for 5 to 6 minutes.


Allow to cool slightly before removing from baking sheet.


Notes from the Paula Deen Test Kitchen: Makes a great cookie to be served with tea or coffee. Dough freezes well. Dough is easier to cut when frozen. If using this method, allow cookies to sit 3-4 minutes on a cool baking sheet before baking.

Butterscotch Slice Cookies


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