#1734 - Butterscotch Shortbread Cookies

(by Shirley McNevich)

2 cups softened butter (NO substitutes)
1 cup Domino's dark brown sugar (packed)
4 cups flour

In a mixer add butter and brown sugar--beat. Slowly add flour--beat. When it gets too stiff for mixer, continue with a wooden spoon. Cut the dough into 4 pieces. Flour your counter. Place one dough ball on the flour and flour the top of the dough. Roll the dough into a log, then wrap the log in Saran wrap. Repeat with all dough pieces. Refrigerate the dough logs overnight. The next day, unwrap one log at a time--use a sharp knife to slice the log into 1/4" thick cookies--place cookies on to greased cookie sheets. Repeat with all dough logs as needed. Sprinkle colored or white sugar on the unbaked cookies if you wish. Bake at 275 degrees for 25-30 minutes.