---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Butterscotch Freeze 'n Slice Cookies
 Categories: Cookies
      Yield: 60 Cookies
 
      1 c  Sugar
      1 c  Brown sugar; firmly packed
  1 1/2 c  Butter; softened
      3    Eggs
  4 1/2 c  Flour
      2 ts Baking powder
      1 ts Baking soda
      1 ts Cinnamon
    1/2 ts Salt
 
  In large bowl, beat sugar, brown sugar, and butter until light and
  fluffy. Add eggs; blend well. Lightly spoon flour into measuring
  cup; level off. Stir in flour, baking powder, baking soda,
  cinnamon, and salt; mix well. Line two 8x4" bread pans with foil,
  allowing foil to extend above sides of pans; press half of dough
  into each pan (see tip). Fold foil to seal; freeze 2 to 3 hours or
  until well chilled.

  Heat oven to 350°F. Lightly grease cookies sheets. Unfold foil;
  lift dough from pan. Remove foil; cut dough into 1/4" thick slices.
  Place 2" apart on greased cookie sheets. Bake at 350°F for 8 to
  12 minutes or until light golden brown. Cool 1 minute. Remove from
  cookie sheets.

  High Altitude:

  Above 3500', decrease granulated sugar to 3/4 cup. Bake as
  directed.
  
  ** Tip:

  Pans may be omitted and dough shaped into two 8x4" rectangular
  shaped rolls, freeze and bake as directed.

  Recipe FROM: Pillsbury Classic Cookbooks: Cookies Galore
 
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