Butterscotch Icebox Cookies

These cookies are incredibly easy and tasty, with a subtle butterscotch flavor. I think they are suitable for any occasion, but would go especially well with tea. The tightly wrapped dough can be refrigerated for up to 3 days or frozen up to 1 month before baking. Once baked, the cookies can be stored at room temperature in an airtight container for up to 3 days. To make Vanilla Icebox Cookies, simply substitute granulated sugar for the brown sugar.

Ingredients:

2 ¼ cups flour

½ teaspoon salt

16 tablespoons (2 sticks) unsalted butter, softened

¾ cup brown sugar

½ cup powdered sugar

2 large egg yolks

2 teaspoons vanilla

Stir the flour and salt together in a medium bowl and set aside. In a stand mixer or with a hand-held mixer, beat the butter and sugars together on medium-high speed for 3 to 6 minutes, until light and fluffy. Beat in the egg yolks and vanilla, scraping down the bowl as needed, for about 30 seconds. After reducing the mixer speed to low, slowly add the flour/salt until just incorporated, about 30 seconds. Divide the dough into 2 equal pieces and roll each piece into a 6-inch log that is about 2 inches thick. Wrap each log tightly in plastic wrap and refrigerate until firm, about 2 hours. A tip to keep the dough round is to place it inside of an empty paper towel roll that has been sliced open.

Preheat the oven to 325 degrees and line 2 baking sheets with parchment paper. Slice the first log of dough into ¼ inch thick rounds and place them ¾ of an inch apart on the baking sheet. Bake for 12 to 15 minutes, until the edges begin to brown. Let the cookies cool on the baking sheet for 3 minutes, transfer to a wire rack, then slice and bake the second log.

Yields approximately 32 cookies.

Source: I found this recipe on page 63 in the America's Test Kitchen: Best Baking Recipes, on display until July 8, 2013.