Butterscotch Cookies

Ingredients

• 1/4 cup butter
• 2 cups flour
• 2 cups brown sugar
• 4 tsp. baking powder
• 2 eggs
• 1 teaspoon vanilla
• 1 cup dry, shredded coconut
• 1 cup nut meats

Method

1. 1

   Cook butter and sugar over low heat until bubbly.

2. 2

   Cool.

3. 3

   Add eggs, one at a time, beating thoroughly after each addition.

4. 4

   Add vanilla, then sifted dry ingredients and coconut.

5. 5

   Mix thoroughly and add nut meats.

6. 6

   Spread on greased cookie sheet by small teaspoonfuls, and bake in a moderate oven, 350 degrees F. about 25 minutes.

7. 7

   While warm, cut in squares.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 18. The excerpt below is the record exactly as published.

14 cup butter 1 egg 1 cup brown sugar 1 teaspoon soda 1 teaspoon salt 1 cup milk, sour 1 cup molasses 41% cups pastry flour 1 teaspoon ginger Cream together the butter, sugar and salt. Add other ingredients in the order given with soda dissolved in the sour milk. Mix thoroughly, drop by spoonfuls on a baking pan and bake in a moderate oven. These proportions will make about 50 delicious, old-fashioned ginger cookies. Mrs. Elbert Manning. BUTTERSCOTCH COOKIES 14 cup butter 2 cups flour 2 cups brown sugar 4 tsp. baking powder 2 eggs 1 cup dry, shredded coconut 1 teaspoon vanilla 1 cup nut meats

Cook this with the app: pantry check, scaling, and the assistant.