Butterscotch Refrigerator Cookies
- 1 cup shortening
- 2 cups (packed) brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup broken, toasted nuts
Adapted from sdoeden.areavoices.com
Cream shortening. Add brown sugar gradually and cream together. Add eggs and vanilla. Sift flour, baking soda, cream of tartar and salt together. Using a wooden spoon, stir the flour mixture into the creamed mixture. Stir in the nuts. Shape the dough into 2 (12-inch) rolls and wrap in waxed paper. Refrigerate and chill thoroughly, at least a few hours, but preferably overnight.
Line baking sheets with parchment paper or silicone baking mats. Preheat oven to 375 degrees. Use sharp knife to cut dough into 1/4-inch-thick slices. Place on prepared baking sheet. Bake in preheated 375-degree oven for 8 to 10 minutes.
Makes about 4 dozen cookies.