Butterscotch Cookies
  • Servings: 36
  • 1-1/2 tsp Vanilla
  • 1/2 cup Vegetable Shortening
  • 1/3 cup Brown Sugar, packed
  • 2 Eggs
  • 1 Tb Vinegar
  • 1 cup Evaporated Milk (not condensed milk)
  • 4 1/4 cups sifted Whole Wheat Flour
  • 1/2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1/2 cup chopped Pecan Halves
  1. Preheat oven to 375°F. Lightly oil a 13" x 9" cookie sheet, set aside.
  2. In a large mixing bowl cream together the first 3 ingredients (vanilla extract through sugar). Beat in the eggs.
  3. To make sour milk: Blend the vinegar with the canned evaporated milk.
  4. Sift together (2 times) the whole wheat flour, baking powder, baking soda and salt.
  5. Mix the soured milk and flour alternately into creamed shortening. Dough will be stiff (may need to add 1/4 cup more flour). Add the chopped nuts; mix well.
  6. Drop by teaspoonfuls onto prepared cookie sheet. Bake for 10 to 15 minutes. Cool on wire rack.
  7. NUTRITIONAL INFORMATION - Serving Size: 1 Cookie
  8. Calories 100, Calories from Fat 40, Total Fat 4.5g, Saturated Fat 1g, Cholesterol 10mg, Sodium 60mg, Total Carbohydrates 13g, Dietary Fiber 2g, Sugars 3g, Protein 3g
I think these might be from King Arthur Flour...