Frosted Butterscotch Refrigerator Cookies

• 1 cup Crisco, Original in blue can, not flavored
• 4 cups dark brown sugar, do not substitute
• 4 eggs, ie. Large, Extra Large
• 12 teaspoon salt
• 1 tablespoon cream of tartar
• 1 tablespoon vanilla
• 1 tablespoon baking soda
• 6 cups flour
• 1 lb confectioners' sugar, 10x (powdered sugar)
• 4 -6 tablespoons cream, sub. evaporated milk, milk, enough to make icing spreadable

1. Preheat oven to 400.
2. Note: Use a sturdy electric mixer as this cookie dough becomes quite thick.
3. Mix together:.
4. Crisco and brown sugar.
5. Next add eggs, one by one until well combined then add the vanilla.
6. In a separate bowl, whisk dry ingredients until well combined.
7. Cup by cup, add the flour mixture to the Crisco mixture.
8. The mixture will get increasingly thick.
9. NOTE: You may end up using up to 1/2 cup LESS of the flour mixture.
10. Divide dough into 4 equal portions and roll into 4 loaves, 10" long.
11. Wrap in plastic wrap, then aluminum foil.
12. Refrigerate overnight or minimum of 6 - 8 hours.
13. Can be made up to 2 days ahead of time.
14. Cut into 1/4" thick slices and brush with icing* see below*.
15. Avoiding the edges.
16. NOTES:.
17. *12 cookies per sheet.
18. Bake one sheet at a time in middle of oven.
19. Make icing: Slowly add milk to confectioners sugar.
20. Start w/ 1 teaspoon per cup of sugar.
21. Should be very thick like glue/paste.
22. Bake 8- 9 minutes on a non-stick, ungreased cookie sheet.
23. Remove from oven.
24. Cool for one minutes and place on a wire rack for further cooling.

dark brown sugar, eggs, salt, cream of tartar, vanilla, baking soda, flour, sugar, cream

Taken from www.food.com/recipe/frosted-butterscotch-refrigerator-cookies-371253 (may not work)