Butterscotch Refrigerator Cookies

Photo by Kathleen T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Dozen

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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.

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