Butterscotch cookies #2

Yield: 1 servings

Measure 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
\N \N Filling; cook together:
1 cup Dates
½ cup Nuts
½ cup Sugar
½ cup Water

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

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