Look what I made!

Butterscotch Cookies

I've lived in this house for two and a half years, but somehow I never realized until recently that my microwave also has a convection feature! 

I've never had one of these before, so I got out the manual and read the instructions before making anything.  It's quite simple though, so this morning I whipped up this cookie dough and popped in the freezer.  A couple hours later it was ready to cut, and 15 minutes after that they were ready to eat!  Now I can have cookies whenever I want!  Uh-oh!

This was my first time using this recipe and I think I like it.  (As of this writing, I've only tasted one cookie.  Further research is required.)  This one came from Moosewood Restaurant Simple Suppers, a book I use a lot.  Because I remembered to set my butter out first thing in the morning to soften, it only took me about 10 minutes to get the dough together.  I made a half batch because the full batch makes 6 dozen, and even I can't eat that many cookies!  I'm giving you the measurements for the half batch here:

Butterscotch Icebox Cookies

1/2 cup butter, at room temperature
1 c. packed brown sugar
1 egg
1/2 t. vanilla
1/4 t. salt
1 1/2 c. unbleached white flour

With a mixer, cream the butter and sugar until fluffy.  Beat in the egg, vanilla and salt.  Mix in the flour until well blended. 

Shape the dough into a log about 1 1/2" in diameter.  Wrap in wax paper and put in the freezer until firm, at least 1 hour.

When ready to bake, cut off 1/4" slices and place on an ungreased cookie sheet.  Bake at 375 degrees for 8 to 12 minutes.  Remove to a cooling rack while still warm.

Dough will keep in the freezer for up to two months, but if you're not going to use it within a day, place the log in a freezer bag.

I love the brown sugar bits that don't break up!