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Butterscotch Freeze 'n Slice Cookies

Author/Submitted by:
Servings: 60
Categories: Cookies / Desserts

Ingredients:
    -----PILLSBURY CLASSIC COOKBOOKS-----
    -----COOKIES GALORE-----
1  cup  Sugar
1  cup  Firmly packed brown sugar
1 1/2  cups  Margarine or butter, softened
3    Eggs
4 1/2  cups  Flour
2  teaspoons  Baking powder
1  teaspoon  Baking soda
1  teaspoon  Cinnamon
1/2  teaspoon  Salt

Directions:
In large bowl, beat sugar, brown sugar and margarine until light and fluffy.Add eggs; blend well. Lightly spoon flour into measuring cup;level off. Stir in flour, baking powder, baking soda, cinnamon and salt; mix wel. Line two 8x4-inch bread pans with foil, allowing foil to extend above sides of pans; press half of dough into each pan.( see tip) Fold foil to seal; freeze 2-3 hours or until well chilled. Heat oven to 350 F. Lightly grease cookies sheets. Unfold foil; l;ift dough from pan. remove foil; cut dough into 1/4-inch thick slices. Place 2 inches apart on greased cookie sheets. Bake at 350 F for 8-12 minutes or until light golden brown. cool 1 minute, remove from cookie sheets. Makes 5 dozen cookies. HIGH ALTITUDE:(Above 3500 feet.) Decrease granualted sugar to 3/4 cup. Bake as directed. **(TIP: Pans may be omitted and dough shaped into two 8x4-inch rectangular shaped rolls, freeze and bake as directed) VARIATION: BUTTERSCOTCH FREEZE 'N SLICE SQUARES: Slices may be cut in half into two 20inch squares. Bake at 350 F for 8-12 minutes. Makes 10 dozen cookies.


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