Butterscotch Icebox Cookies
|Sifted flour||3 1⁄2 Cup (56 tbs)|
|Baking powder||2 Teaspoon|
|Butter/Margarine||1 Cup (16 tbs) (Vegetable Shortening)|
|Firmly packed light brown sugar||2 Cup (32 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Heavy cream||3 Tablespoon|
Sift flour with baking powder and salt and set aside.
Cream butter and sugar until light; add egg and vanilla and beat well.
Slowly add dry ingredients and cream.
Shape dough into rolls about 2" in diameter; wrap and chill several hours until firm.
Preheat oven to 400° F.
Slice rolls 1/8 "-1/4" thick and arrange 1" apart on ungreased baking sheets.
Bake 6-10 minutes until lightly browned.
Transfer to wire racks to cool.