Butterscotch Icebox Cookies

Recipe View 5 mins In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy. (5 minutes)

Recipe View 2 mins Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. (2 minutes)

Recipe View 3 mins In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (3 minutes)

Recipe View 1 mins Stir in the toasted chopped pecans and vanilla extract until evenly distributed throughout the dough. (1 minute)

Recipe View 5 mins Divide the dough in half. On a lightly floured surface, shape each portion into a log approximately 2 inches in diameter. (5 minutes)

Recipe View 4 hrs Wrap each log tightly in parchment paper, then in plastic wrap. Freeze for at least 2 hours, or refrigerate for at least 4 hours, to allow the dough to firm up completely. (240 minutes)

Recipe View 0 mins Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.

Recipe View 5 mins Remove one log of dough from the freezer or refrigerator. Using a sharp knife, slice the dough into 1/4-inch thick rounds. (5 minutes)

Recipe View 3 mins Place the sliced cookies about 1 inch apart on the prepared baking sheets. (3 minutes)

Recipe View 12 mins Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. (12 minutes)

Recipe View 10 mins Remove from oven and let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

Recipe View 0 mins Store in an airtight container at room temperature to maintain their crisp texture.