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Butterscotch Refrigerator Cookies
1 cup butter or margarine 2 cups brown sugar 2 eggs 1 cup nut meats, chopped fine 3 cups pastry flour 1 teaspoon each salt, baking powder and vanilla 1/2 teaspoon soda Mix as for cake. Turn onto floured board, divide dough, knead each half into oblong rolls about 3 inches diameter. Place in greased pans or in waxed paper and chill over night in refrigerator. In morning, slice down thin, bake in moderate 350 degrees oven 10 minutes. Makes about 75 small, rich and deliciously flavored cookies.
Raised Refrigerator Rolls 1 qt. milk 1 cup mashed potato 2 1/2 teaspoons salt 1 cup melted fat 1 yeast cake 1/2 cup lukewarm water 1 teaspoon baking powder 1 teaspoon soda flour Scald milk, cool, and when lukewarm add potato, fat, salt and yeast cake dissolved in the lukewarm water. Sift baking powder, soda and about 2/3 cup flour together, combine the two mixtures. Let stand till bubbles appear on surface, which will take about an hour. Then cut in enough extra flour to make stiff dough, knead and place in refrigerator. Dough may be used any time after standing 24 hours. Make into rolls, buns, etc.
A straightforward icebox cookie whose only real demand is patience: the dough must be genuinely cold and firm before it will slice thin without crumbling.
- "Mix as for cake"Cream the butter and brown sugar until light, beat in the eggs one at a time, then stir in the sifted dry ingredients and the nuts. Stop as soon as the flour disappears; overworking at this stage gives a tough cookie.
- Pastry flourA soft, low-protein flour, roughly 8-9 percent protein. Substitute all-purpose, or use a mix of about 2 cups all-purpose to 1 cup cake flour for a closer texture.
- OvenThe recipe gives 350F outright. Ten minutes is right for slices about an eighth of an inch thick; they should look set at the edges and still soft in the middle.
- ChillingOvernight is not padding. A three-inch roll needs several hours to firm all the way through, and warm dough drags and tears under the knife. Wrap in plastic or parchment rather than waxed paper if that is what you have.
- SlicingUse a thin, sharp knife and rotate the log a quarter turn every few slices so it does not flatten on one side. Roll the chilled log briefly on the counter first if it has developed a flat face.
- Soda and baking powder togetherBrown sugar is acidic, so the half teaspoon of soda both neutralizes it and helps the cookies brown; the baking powder supplies the lift. Keep both.
- YieldAbout 75 small cookies from two logs, as the recipe states. Dough of this kind is generally held chilled for a few days and logs can be frozen, which is the convenience the method offers; the recipe itself specifies only overnight.