Butterscotch Cookies

Mom's recipe box has many cookie recipes. So each year at Christmas, I look for an interesting recipe. This year, I found two different index cards with this same recipe, so I thought that it must be good. I was not disappointed. These cookies are delicious. Butterscotch is created using butter and brown sugar. The addition of cinnamon to these cookies make them a great Christmas cookie.

The recipe calls for adding chopped walnuts. I left the nuts out, but I am sure the nuts would be good in the cookies. The dough requires refrigeration, so plan ahead. Once the dough is formed into logs, the dough could be stored in a sealed container in the refrigerator for at least a few days.

Butterscotch Cookies 

• 1 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1 cup sugar
• 3 eggs
• 5  cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• optional: 1 cup walnuts

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add flour, salt, baking soda, and cinnamon. Beat until blended. Stir in nuts, if desired. Chill for an hour or two until dough can be handled. Form dough into 2 to 4 logs of the desired diameter for the cookie. Wrap each log in wax paper. Refrigerate for several hours. Slice the logs about a quarter inch thick. Place each cookie on an ungreased cookie sheet. Bake at 350 for 12 to 15 minutes, until delicately browned. Allow to cool. Enjoy!