Frosted Butterscotch Refrigerator Cookies

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   ["Preheat oven to 400.", "Note: Use a sturdy electric mixer as this cookie dough becomes quite thick.", "Mix together:.", "Crisco and brown sugar.", "Next add eggs, one by one until well combined then add the vanilla.", "In a separate bowl, whisk dry ingredients until well combined.", "Cup by cup, add the flour mixture to the Crisco mixture.", "The mixture will get increasingly thick.", "NOTE: You may end up using up to 1/2 cup LESS of the flour mixture.", "Divide dough into 4 equal portions and roll into 4 loaves, 10"" long.", "Wrap in plastic wrap, then aluminum foil.", "Refrigerate overnight or minimum of 6 - 8 hours.", "Can be made up to 2 days ahead of time.", "Cut into 1/4"" thick slices and brush with icing* see below*.", "Avoiding the edges.", "NOTES:.", "*12 cookies per sheet.", "Bake one sheet at a time in middle of oven.", "Make icing: Slowly add milk to confectioners sugar.", "Start w/ 1 teaspoon per cup of sugar.", "Should be very thick like glue/paste.", "Bake 8- 9 minutes on a non-stick, ungreased cookie sheet.", "Remove from oven.", "Cool for one minutes and place on a wire rack for further cooling."]

* Per serving · 4 servings · Values may vary.