Butterscotch Cookies
This butterscotch cookie recipe was originally published in the 1930's. Thin, chewy cookies that are full of amazing butterscotch flavor. This recipe has truly stood the test of time.
Servings: 36 cookies
Ingredients
- 3 cups light brown sugar
- 1 cup shortening
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons cream of tartar
- ⅛ teaspoon salt
- 1 cup chopped walnuts
Instructions
- Cream together the brown sugar and shortening with an electric mixer.
- Mix in the eggs and vanilla.
- In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Slowly mix in the flour mixture to the brown sugar mixture.
- Fold the nuts in the batter.
- Cover the bowl and chill the dough for 2 hours.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Roll the dough into 1/4-inch thickness on a lightly floured surface. Use a biscuit cutter to cut out cookies.
- Place the circles on the prepared baking sheet. Bake for 7 minutes or until the cookie edges start to turn golden brown.
- Remove from the oven and cool on a wire rack.
Nutrition
Calories: 183kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 63mg | Potassium: 74mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 14IU | Vitamin C: 0.04mg | Calcium: 21mg | Iron: 1mg