Butterscotch Refrigerator Cookies

This is a family favorite that has been passed down. Every Christmas, we bake up a couple dozen and decorate them as a family to give to friends and family. The butterscotch refers to the brown sugar; our first year together in our first house, I told my husband that I was making them and he turned his nose up to the term "butterscotch." He has learned, since then, that he has a hard time resisting them. ;)

Since my daughter is milk intolerant but not butter, she can have these cookies.

Butterscotch Refrigerator Cookies
(This is for a double batch, about 30 cookes)

2 Cups Butter
4 Cups Brown Sugar
4 Eggs
7 Cups Flour
2 tsp Baking Soda
1 tsp Cram of Tartar
1 eggshell of cold water
4 tsp Vanilla

Cream butter and sugar together. Add eggs and vanilla--mix well. Combine flour, soda and cream of tartar in half flour mixture, then water, then rest of flour. Mix well and knead into dough.

Chill for 3 hours or up to 3 days. Roll out onto a floured surface and use cookie cutters.

Bake at 375 degrees for 6-8 minutes. Cookies will not appear browned when done; browned is burned.

Optional add-ins: chocolate chips, raisins, nuts, candied cherries

Icing: I've tried these with Wilton Icing and the icing is good, but really detracts from the taste of the cookies. The best icing is simply powdered sugar and water to the consistency of a thin paste; brush on the icing with a pastry brush and sprinkle on the decorations.