Butterscotch Refrigerator Cookies Recipe
Ingredients
| All purpose flour | 3 1⁄2 Cup (56 tbs) | |
| Soda | 1 Teaspoon | |
| Cream of tartar | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Shortening | 1 Cup (16 tbs) | |
| Brown sugar | 2 Cup (32 tbs) (firmly packed) | |
| Eggs | 3 | |
| Vanilla extract | 1 Teaspoon | |
| Nuts | 1 Cup (16 tbs), chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 6015 Calories from Fat 2697
% Daily Value*
Total Fat 301 g462.7%
Saturated Fat 69.3 g346.5%
Trans Fat 27 g
Cholesterol 634.4 mg211.5%
Sodium 4046.6 mg168.6%
Total Carbohydrates 764 g254.7%
Dietary Fiber 22 g88.1%
Sugars 408.1 g
Protein 95 g189.4%
Vitamin A 14.6% Vitamin C
Calcium 35.4% Iron 130%
*Based on a 2000 Calorie diet
Directions
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
Chef
