Butterscotch Refrigerator Cookies

I received a large box of old cookbooks, written recipes and clipped recipes from Claudia at work today.  Thanks!  There is a great deal in the box, and I haven’t really looked much beyond shoving it all into a smaller box so that I can carry it home.  But there looks to be a great deal of wonderful recipes to share.

This is how I'm used to buying my butterscotch. Man are they great in oatmeal cookies though!

First up, I will share some recipes from “The Modern Cooky Jar” that was published by Heinz 57.  This was back when Heinz made peanut butter, cereal, and everything else under the sun.  There are some yummy sounding cookies in this batch, and lots of ideas for that mysterious mince meat that’s lurking in the back of your pantry.

Butterscotch Refrigerator Cookies

2/3 cup granulated sugar

1/2 cup brown sugar

3/4 cup shortening – part butter (measured then melted)

2 eggs

1 tsp. vanilla

3 cups sifted pastry flour

1/2 tsp. baking soda

1 cup Heinz Rice Flakes (substitute Corn Flakes or Rice Crispies)

Mix white and brown sugar together and add shortening.  Add eggs and mix well.  Add vanilla, then flour that has been sifted twice with soda.  Mix well, and add Rice Flakes.  This makes a very heavy dough.  Pack into a pan lined with waxed paper and chill at least 6 hours before baking – the dough may be kept indefinitely, if desired.  Slice very thinly and bake in a hot oven (425F) for about 5 minutes.  Makes 4 dozen cookies 2 inches wide and 4 inches long.


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