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672 -- BUTTERSCOTCH COOKIES

1/2 tsp. baking powder
1 c. flour
Pinch of salt
1/4 c. shortening
2 tbsp. brown sugar
1 env. or 1 1/16 oz. artificially
sweetened butterscotch pudding and
pie filling mix
1/4 tsp. vanilla
1 egg
Sift together salt, flour, and baking powder. Combine shortening and sugar
and cream together; slowly add pudding mix, mixing thoroughly. Then add egg,
beat until mixture is light and fluffy. Stir in vanilla; and then add
ingredients; mixing well. Place dough on wax paper; shape into a roll about 2
inches in diameter. Wrap in wax paper. Place in freezer for about 30 minutes
or refrigerate overnight. Cut into 1/8 inch slices then place on ungreased
cookie sheet. Bake at 375 degrees for 8-10 minutes. 2 cookies = 2 fruit and 1
fat exchange. Yields 24 cookies.
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