Butterscotch cookies #2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Brown sugar |
| ¾ | cup | Shortening |
| 4 | eaches | Eggs |
| 5 | cups | Flour |
| ¾ | teaspoon | Baking soda |
| ¾ | teaspoon | Cream tartar |
| 1 | teaspoon | Vanilla |
| Filling; cook together: | ||
| 1 | cup | Dates |
| ½ | cup | Nuts |
| ½ | cup | Sugar |
| ½ | cup | Water |
Directions
Make into rolls and place in refrigerator for a few hours. Cut into thin slices and place cooled filling between slices. Bake in a slow oven.
Note: Slow oven is 300 - 350 F. Source: Mrs. C. W. Roberts, Morgan Grange, Butler County, OH