Butterscotch Cookies

  • 1/4 cup butter or margarine; softened
  • 1/2 cup light brown sugar; packed
  • 1/2 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 cup walnuts; coarsely chopped
  • powdered sugar

In a mixing bowl, cream butter and brown sugar well. Add egg and vanilla, beat until smooth and creamy. Mix flour and baking soda, stir into creamed mixture. Add walnuts, mixing with hands if necessary.

Divide in two.

Wrap separately and chill until firm, about 1 hour.

Shape each half into an 8″ log. Roll logs in coloured sugar to coat.

Wrap and chill until hard, about 3 hour or overnight.

Butter and flour baking pans.

Unwrap and slice dough into 1/4″ thick rounds. Place two rounds into each pan, slide into oven and bake in Easy-Bake Oven until beginning to brown around edges, about 20 minutes.

Cool pans on wire rack. Dust with powdered sugar when completely cooled.

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