Butterscotch Cookies #2
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
brown sugar
|
*
|
| ¾ | cup |
vegetable shortening
|
*
|
| 4 | large |
eggs
|
|
| 5 | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
cream of tartar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| Filling: cook together | |||
| 1 | cup |
dates
|
|
| ½ | cup |
nuts
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
brown sugar
|
*
|
| 177 | ml |
vegetable shortening
|
*
|
| 4 | large |
eggs
|
|
| 1.2 | l |
all-purpose flour
|
|
| 3.8 | ml |
baking soda
|
|
| 3.8 | ml |
cream of tartar
|
|
| 5 | ml |
vanilla extract
|
|
| Filling: cook together | |||
| 237 | ml |
dates
|
|
| 118 | ml |
nuts
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
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℉ (180℃).
