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Butterscotch Cookies
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1 cup shortening
2 cups brown sugar
2 eggs
1 cup nutmeats, chopped fine
1 tsp. vanilla
3 cups flour
1 tsp. salt
1/2 tsp. soda
1 tsp. baking powder
Cream the shortening and sugar thoroughly. Add eggs, nutmeats and vanilla. Sift the flour, salt, soda and baking powder together; add to the creamed mixture; mixing well.
Turn onto a floured board. Divide batter in half. Knead each half into an oblong roll about 3 inches in diameter. Wrap in waxed paper; refrigerate overnight or until thoroughly chilled. Slice thin when ready to bake.
Bake at 350* for 10 minutes.
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