Butterscotch Cookies #2

Be the first to add a photo of this recipe!

3868 calories per serving view nutrition facts

Ingredients

3	cups	brown sugar
3/4	cup	vegetable shortening
4	large	eggs
5	cups	flour, all-purpose
3/4	teaspoon	baking soda
3/4	teaspoon	cream of tartar
1	teaspoon	vanilla extract

Filling: cook together
1	cup	dates
1/2	cup	nuts
1/2	cup	sugar
1/2	cup	water

Directions

Make into rolls and place in refrigerator for a few hours.

Cut into thin slices and place cooled filling between slices.

Bake in a slow oven.

Note: Slow oven is 300 - 350 F.

0 links

post a link

0 comments

post a comment

Loading related videos (if any)

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Last Recipes Viewed

Recipe Bite

How to Use a Bread Machine

by Recipe Help Center

Hints and tips on how to best use a bread machine. Nothing beats waking up to the smell of fresh bread in the morning....

Member Review

Superbowl Snacking Nuts, Almonds coated with Rosemary and Parmesan

These nuts are delicious, we can't stop eating them, I used half of the almonds with skin and half of the cashews, rosemary, fennel and Parmesan cheese they go very well together, and the first time to stir the nuts after 15 minutes, be careful, they were very sticky. I put them into a air-tight container, several days later still crispy.

Reviewed by happyzhangbo