BUTTERSCOTCH REFRIGERATOR COOKIES
Lots of brown sugar give these cookies their butterscotch flavor. I add broken toasted pecans to the dough, but use whatever kind of nut that suits your fancy. The dough gets shaped into two 12-inch logs. If you don't need 4 dozen cookies in your kitchen all at once, refrigerate one log and and freeze the other. The dough in...
Provided by Kathleen Taylor
Categories Cookies
Number Of Ingredients 9
Steps:
- 1. Cream shortening. Add brown sugar gradually and cream together.
- 2. Add eggs and vanilla.
- 3. Sift flour, baking soda, cream of tartar and salt together.
- 4. Using a wooden spoon, stir the flour mixture into the creamed mixture.
- 5. Stir in the nuts.
- 6. Shape the dough into 2 (12-inch) rolls and wrap in waxed paper. Refrigerate and chill thoroughly, at least a few hours, but preferably overnight.
- 7. Line baking sheets with parchment paper or silicone baking mats. Preheat oven to 375 degrees.
- 8. Use sharp knife to cut dough into 1/4-inch-thick slices. Place on prepared baking sheet.
- 9. Bake in preheated 375-degree oven for 8 to 10 minutes.
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