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Butterscotch Cookies #2

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Submitted by sstrini

Ingredients

3 7.1E+2
CUPS ML BROWN SUGAR *
¾ 177
CUP ML VEGETABLE SHORTENING *
4 4
LARGE LARGE EGGS
5 1.2
CUPS L ALL-PURPOSE FLOUR
¾ 3.8
TEASPOON ML BAKING SODA
¾ 3.8
TEASPOON ML CREAM OF TARTAR
1 5
TEASPOON ML VANILLA EXTRACT
Filling: cook together
1 237
CUP ML DATES
½ 118
CUP ML NUTS
½ 118
CUP ML SUGAR
½ 118
CUP 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℃).

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 1297g (45.7 oz)
Amount per Serving
Calories 3868 14% from fat
 % Daily Value *
Total Fat 62g 95%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 846mg 282%
Sodium 720mg 30%
Total Carbohydrate 243g 243%
Dietary Fiber 37g 149%
Sugars g
Protein 212g
Vitamin A 20% • Vitamin C 2%
Calcium 32% • Iron 206%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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