Butterscotch Cookies
Yield
2 dozenPrep
10 minCook
10 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
vegetable shortening
|
*
|
| 2 | cups |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | cup |
nuts
finely chopped |
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
vegetable shortening
|
*
|
| 473 | ml |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 237 | ml |
nuts
finely chopped |
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Cream sugar and shortening.
Add eggs, nuts, sifted flour with soda, salt and baking powder.
Chill in roll, slice and bake at 350℉ (180℃) for 10 to 12 minutes.
