Butterscotch Thins

Contributor:  Ruth Eyre

CC Original

1 cup shortening

2 cups brown sugar

2 eggs

1 tsp vanilla

3 1/2 cups sifted flour

1 tsp soda

1 tsp cream of tartar

1/2 tsp salt

1 cup nuts (chopped)

Cream shortening, add sugar gradually.  Cream together until light; add eggs.  Add vanilla.  Sift flour, soda, cream of tartar and salt together; stir into creamed mixture with wood spoon.  Blend in nuts; shape into long rolls.  Wrap in waxed paper; chill thoroughly (overnight).  Slice in 1/8" (I use 1/4") slices, place on ungreased baking sheet.  Bake at 375 degrees for 8-10 minutes.  Remove cookies form pan; cool on rack.

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