Rolled Butterscotch Cookies (1933)
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.
How to Make Rolled Butterscotch Cookies (1933)
- Sift 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.
- For decorating, use nuts, citron, raisins, dates