Butterscotch Icebox Cookies

Butterscotch Icebox Cookies
from Moosewood Simple Suppers
This cookie dought can be kept in the freezer for up to at least two months, so whenever you want warm, freshly baked cookies (with none of the additives found in commercially prepared frozen cookie dough), just slice it and pop it in the oven.

1 cup butter, at room temperature
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
3 cups unbleached white flour
1) In a mixing bowl, cream the butter and brown sugar with an electric mixer until fluffy. Beat in the eggs, vanilla, and salt. Mix in the flour until well blended.
2) Divide the dough into 3 parts. Shape each third into a log about 1 1/2 inches in diameter and 8 inches long. Wrap the logs with waxed paper or plastic wrap and palce in the freezer until firm, at least 1 hour.
3) When you're ready to bake, preheat the oven to 375. With a sharp knife, slice the logs into rounds about 1/4 inch thick. Place 1 inch apart on an unoiled baking sheet. Bake for 8 to 12 minutes, until the cookies retain a slight indentation when lightly touched in the center and are golden brown on the bottom. Remove the cookies from the baking sheet while they're still warm.
Note: For crispier cooks, add 3/4 teaspoon of baking soda with the flour. For puffier cookies, add 1 tablespoon of baking powder with the flower.
For delicious sandwich cookies, spread peanut butter or Nutella between the bottoms of two cooled cookies.