Butterscotch Cookies

Butterscotch Cookie Recipe

This recipe is from my Mom's red and white cookbook. All of her recipes are written in long had by her. She had beautiful penmenship unlike myself. Lets just call mine chicken scratching. I corrected I think the name of the cookies as my Mom had it spelled Butterscoth and I think she meant Butter scotch. You can see by the picture they resemble the pecan scotchies that you can buy from Keebler. I think the next time I make them I will make them a little smaller. I used pecans in the recipe but you can use any type nut you would like. The dough is very heavy so be careful you don't burn the motor out on your mixer if that is what you will be using to mix these. Make a batch up for your family or friends then let me know if they were a hit or not. If you use another type of nut tell me your opinion on this recipe.

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3 3/4 Cups sifted flour
1         teaspoon baking powder
1/2      teaspoon soda
1/4      teaspoon salt
1         Cup shortening ( I used butter )
2         Cups light brown sugar
2         Eggs
1         teaspoon vanilla
1/2      Cup nut meats- chopped

Sift flour and baking powder, soda and salt. Cream shortening, add sugar gradually and continue creaming until light and fluffy. Add the eggs one at a time beating well after each addition. Add vanilla, add sifted dry ingredients to the creamed mixture. Mix and add chopped nuts.
Form into rolls (log shaped) and wrap in waxed paper ...plastic wrap. Chill until firm. Slice and place on a greased cookie sheet.

Bake at 350 10 to 12 minutes

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