Butterscotch Thins
Contributor: Ruth Eyre
CC Original
1 cup shortening
2 cups brown sugar
2 eggs
1 tsp vanilla
3 1/2 cups sifted flour
1 tsp soda
1 tsp cream of tartar
1/2 tsp salt
1 cup nuts (chopped)
Cream shortening, add sugar gradually. Cream together until light; add eggs. Add vanilla. Sift flour, soda, cream of tartar and salt together; stir into creamed mixture with wood spoon. Blend in nuts; shape into long rolls. Wrap in waxed paper; chill thoroughly (overnight). Slice in 1/8″ (I use 1/4″) slices, place on ungreased baking sheet. Bake at 375 degrees for 8-10 minutes. Remove cookies form pan; cool on rack.