Butterscotch Refrigerator Cookies

By MeanJean

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

Details

Servings 4
Adapted from sdoeden.areavoices.com

Preparation

Step 1

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.