Special to the Tribune-Star
Grandma Grace used to make this recipe for all her grandchildren. Grandpa Ottie made it first. Grandma was working. He was a very good cook. He and his brother, Percy, made a bench for me when I was about 6. It had roller wheels on the bench. They rolled me around the kitchen. Grandpa would make this up the day before. (I didn’t know this until later in life). The cookies are rolled up and put into the refrigerator for overnight or longer, then baked as directed. Hope you enjoy these — I sure do. God bless my grandparents and yours.
Ice Box Butterscotch Cookies
31⁄2 cups cake flour
1 teaspoon soda
1 teaspoon cream of tartar
1⁄2 teaspoon salt
2 cups brown sugar
1 cup butter or margarine
2 eggs (beat well)
1 teaspoon vanilla
1 cup nuts (chopped)
• Sift flour, then add soda, cream of tartar and salt. Sift four times. (I only do this twice). Cream sugar and shortening, add the well-beaten eggs, vanilla and nuts, then the flour, a little at a time. Mold into a roll about 2 inches thick, wrap in waxed paper and put in the refrigerator overnight or longer.
• Cut slices as thin as possible and bake in a moderate oven at 350 degrees about 8 minutes.
• Bake the amount you want and put the rest back in the refrigerator.
Note: Grandpa baked these in an iron skillet, so they wouldn’t burn. Today I use a cookie sheet. They are better than they used to be. Be sure you check the cookies because they are so thin. You can make these fatter. Just play with the dough.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.