Rolled Butterscotch Cookies (1933)

1
Stacia Osborn

By
@tikitacky

I am in "thinking-about-the-holidays" mode! For me that begins the first day of September and continues through January 1st. Halloween is my FAVORITE holiday and it takes a lot of planning! (I am also hoping to avoid cleaning my house today by playing with recipes).

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
7 dozen
Cook:
10 Min

Ingredients

  • 3 c
    sifted flour
  • 2 1/4 tsp
    baking powder
  • 1/2 tsp
    salt
  • 3/4 c
    butter
  • 1 1/4 c
    brown sugar, firmly packed
  • 2
    eggs, unbeaten
  • 1 1/2 tsp
    vanilla
  • 1 1/2 tsp
    lemon juice

How to Make Rolled Butterscotch Cookies (1933)

Step-by-Step

  1. 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.
  2. For decorating, use nuts, citron, raisins, dates

Printable Recipe Card

About Rolled Butterscotch Cookies (1933)

Course/Dish: Cookies



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