Mrs. Ralph Smith's Butterscotch Cookie

Mrs. Ralph Smith submitted this butterscotch cookie in the 1951/1980 cookbook by Rosedale United Church located in Enniskillen Township.

Butterscotch Cookie:

• 1 cup butter
• 2 cups brown sugar
• 2 eggs unbeaten
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon vanilla
• flour

Sift together baking powder, baking soda, salt, and flour. Cream butter, and sugar, beating well, add eggs, mix well. Add dry ingredients and vanilla. Chill thoroughly.

This recipe may be used for rolled or ice box cookies. Decorate as desired. Bake in a hot oven 375 to 400 degrees. For special occasions, cherries, raisins, nuts or chocolate can be added.

The majority of recipes in this book do not specify how much flour to use. However, some recipes suggest adding enough flour to stiffen the batter or to roll it out.

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