"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Butterscotch Cookies Recipe

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This recipe for Butterscotch Cookies, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Hotchkiss
Added: Monday, February 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups brown sugar
1 cup sugar
1 cup Crisco
4 eggs
6 cups flour to start, may need 1 cup more
1 tablespoon soda
1 tablespoon cream of tartar
3/4 teaspoon salt
1 tablespoon vanilla

Directions:
Directions:
In a large bowl, mix both sugars, then add Crisco. Using an electric mixer, cream these ingredients together. Add eggs and mix. Add soda, cream of tartar, salt, and vanilla and mix well. Add the flour, 1 cup at a time, mixing with your hands instead of using the mixer. You may need to add more than 6 cups of flour, as the dough must be very stiff to form into loaves. Divide the dough into 4 equal parts, and roll each into a long loaf of cookie dough, approximately 2 inches in diameter. Wrap each loaf in waxed paper and let stand in refrigerator overnight. The next day, slice the cookie loaves into 1/4" slices. Place the dough slices on a cookie sheet. Bake at 350 degrees for 10 minutes only.

Number Of Servings:
Number Of Servings:
8 dozen
Preparation Time:
Preparation Time:
Overnight
Personal Notes:
Personal Notes:
This recipe is from Dortha Lance, Jered and Jeremy's deceased grandmother.
This cookies are stiff and good when dipped in a glass of milk, or cup of coffee or hot tea.

 

 

 

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