Butterscotch Refrigerator Cookies
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Cream of tartar||1 Teaspoon|
|Shortening||1 Cup (16 tbs)|
|Brown sugar||2 Cup (32 tbs) (firmly packed)|
|Vanilla extract||1 Teaspoon|
|Nuts||1 Cup (16 tbs), chopped|
Combine flour, soda, cream of tartar and salt.
Place shortening and sugar in mixing bowl; cream until light and fluffy.
Add eggs and vanilla extract; continue beating.
Add flour mixture and mix until ingredients are blended.
Add nuts and mix only until nuts are mixed through dough.
Dough can be molded in empty butter cartons, chilled, and sliced for baking or it can be made into small oblong rolls, wrapped in waxed paper, placed in refrigerator, and sliced for baking as needed.
Bake on lightly greased cookie sheets at 400° for 10 to 12 minutes, depending upon size of cookie.
When baked, remove cookies from pan and cool on wire racks