Butterscotch Freeze 'N Slice Cookies Recipe

• pillsbury classic cookbooks
• 1 c. Sugar
• 1 c. Firmly packed brown sugar
• 1 1/2 c. Margarine or possibly butter softened
• 3 x Large eggs
• 4 1/2 c. Flour
• 2 tsp Baking pwdr
• 1 tsp Baking soda
• 1 tsp Cinnamon
• 1/2 tsp Salt

1. In large bowl, beat sugar, brown sugar and margarine till light and fluffy.Add in Large eggs; blend well.
2. Lightly spoon flour into measuring c.;level off.
3. Stir in flour, baking pwdr, baking soda, cinnamon and salt; mix wel.
4. Line two 8x4-inch bread pans with foil, allowing foil to extend above sides of pans; press half of dough into each pan.
5. ( see tip) Fold foil to seal; freeze 2-3 hrs or possibly till well chilled.
6. Heat oven to 350 F. Lightly grease cookies sheets.
7. Unfold foil; l;ift dough from pan.
8. remove foil; cut dough into 1/4-inch thick slices.
9. Place 2 inches apart on greased cookie sheets.
10. Bake at 350 F for 8-12 min or possibly till light golden.
11. cold 1 minute, remove from cookie sheets.
12. Makes 5 dozen cookies.
13. HIGH ALTITUDE:(Above 3500 feet.)
14. Decrease granualted sugar to 3/4 c..
15. Bake as directed.
16. **(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.
17. Bake at 350 F for 8-12 min.
18. Makes 10 dozen cookies.

classic cookbooks, sugar, brown sugar, margarine, eggs, flour, baking pwdr, baking soda, cinnamon, salt

Taken from cookeatshare.com/recipes/butterscotch-freeze-n-slice-cookies-96425 (may not work)