rolled butterscotch cookies (1933)
(1 rating)
I am in "thinking-about-the-holidays" mode! For me that begins the first day of September and continues through January 1st. Halloween is my FAVORITE holiday and it takes a lot of planning! (I am also hoping to avoid cleaning my house today by playing with recipes). This recipe lets you play with your cookie cutters (hooray!). Or, of course, you can just use a drinking glass to cut out circles! Recipe is from the 1933 "All About Home Baking" cookbook.
(1 rating)
yield
7 dozen
cook time
10 Min
Ingredients For rolled butterscotch cookies (1933)
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3 csifted flour
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2 1/4 tspbaking powder
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1/2 tspsalt
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3/4 cbutter
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1 1/4 cbrown sugar, firmly packed
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2eggs, unbeaten
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1 1/2 tspvanilla
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1 1/2 tsplemon juice
How To Make rolled butterscotch cookies (1933)
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1Sift flour once, measure, add baking powder and salt, and sift again. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add vanilla and lemon juice; then add flour, mixing well. Chill until firm enough to roll. Roll 1/8" thick on slightly floured board. Cut with floured cutter and decorate, if desired. Bake on ungreased baking seet in hot oven (425) 5 to 6 minutes.
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2For decorating, use nuts, citron, raisins, dates
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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