Butterscotch Cookies

The first of two butterscotch cookie recipes. The other recipe includes vanilla, omits nuts, and uses shortening instead of butter.

From the box of L.S. from Joplin, Missouri.

Butterscotch Cookies

3/4 c. butter
2 c. brown sugar
2 eggs, well beaten
3 c. flour
2 tsp. baking powder
1 c. nuts

Cream butter — add sugar — then eggs. Add flour and baking powder sifted together. Mix and shape into a long roll and chill in ice box (overnight).

Slice 1/4″ thick and bake in an ungreased tin in hot oven.

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