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Butterscotch Cookies #2

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Submitted by sstrini

Butterscotch icebox cookies sandwich a cooked date-and-nut filling between thin slices of brown-sugar dough. A vintage refrigerator cookie that bakes up crisp and chewy.

YIELD

60 servings

PREP

30 min

COOK

15 min

READY

285 min

A Vintage Icebox Cookie with Date Filling

This is an old-school refrigerator cookie. The brown-sugar dough gets shaped into logs and chilled until firm enough to slice into wafer-thin rounds, then a cooked filling of dates, nuts, and sugar gets sandwiched between slices before baking.

The deep butterscotch flavor comes from three full cups of brown sugar, no white sugar in the dough at all. That molasses depth is what separates these from generic sugar cookies, and it pairs cleanly with the jammy, sweet date filling once everything bakes together.

A “slow oven” in vintage parlance means around 325°F (165°C). Keep the heat moderate so the dough sets without browning too fast, otherwise the edges crisp up before the filling has a chance to warm through.

Kitchen Tips

  • Chill the dough logs for at least three hours, or overnight. Soft logs squash when you slice and the cookies bake misshapen.
  • Use a thin, sharp knife with a sawing motion to slice the rounds. A dull knife drags and tears the dough.
  • Cook the filling until it’s thick and spreadable, not loose. Runny filling oozes out of the cookie sandwiches and burns on the pan.
  • Watch the bake closely. These cookies go from pale to over-browned in under a minute at the end.

Variations

  • Swap the dates for chopped figs or prunes for a different dried-fruit chew.
  • Use walnuts, pecans, or hazelnuts depending on what’s in the pantry.
  • Add ½ teaspoon of cinnamon to the filling for warm spice.

Ingredients

3 710
CUPS ML BROWN SUGAR *
¾ 177
4 4
LARGE LARGE EGGS
5 1.2
¾ 3.8
TEASPOON ML BAKING SODA
¾ 3.8
TEASPOON ML CREAM OF TARTAR
1 5
TEASPOON ML VANILLA EXTRACT
Filling: cook together
1 237
CUP ML DATE
½ 118
CUP ML NUTS
½ 118
CUP ML SUGAR
½ 118
CUP ML WATER

Directions

Make into rolls and place in refrigerator for a few hours.

Cut into thin slices and place cooled filling between slices.

Bake in a slow oven.

Note: Slow oven is 300 - 350℉ (180℃).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 3868 14% from fat
 % Daily Value *
Total Fat 62g 95%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 846mg 282%
Sodium 720mg 30%
Total Carbohydrate 243g 243%
Dietary Fiber 37g 149%
Sugars g
Protein 212g
Vitamin A 20% Vitamin C 2%
Calcium 32% Iron 206%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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