Butterscotch Freeze 'n Slice Cookies
-----PILLSBURY CLASSIC COOKBOOKS-----
Firmly packed brown sugar
Margarine or butter,
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.