Desserts:

Butterscotch Icebox Cookies

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Ingredients

1/2 cup shortening

2 cups brown sugar, firmly packed

2 eggs

pinch of salt

1/2 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon cream of tartar

3 cups all-purpose flour

Instructions

Cream shortening and brown sugar together until light and fluffy. Combine eggs and vanilla and beat well. Add to shortening and brown sugar mixture and beat until well blended.

Sift together flour, baking soda, cream of tartar and salt; add to first mixture. Stir until well blended. Shape dough in rolls 2-inches in diameter and wrap in waxed paper. Chill 2 hours or overnight. Slice approximately 1/4-inch thick and bake on greased baking sheet 10 minutes at 375 degrees F.

Lois Kennis

Moline