Schrafft's Butterscotch Cookies

 This cookie recipe from the Fannie Farmer Baking Book states that the cookies are scaled down from a recipe used by Schrafft’s in New York.  I have never tasted theirs but these are a very good cookie. Simple, nutty and crisp. It is hard to beat this recipe.

  It made a few more than the recipe called for as I made the balls with my cookie scoop. Much better cold than still warm, though they were excellent that way also.

  They reminded me of a refrigerator cookie but better as they are so thin and crisp. Very easy to make and I hope you enjoy them as much as we did.

Schrafft”s Butterscotch Cookies

 2 tablespoons butter at room temperature

¾ cup vegetable shortening at room temperature

1 ¼ cup packed brown sugar

1 large egg

2 tablespoons nonfat dry milk

1 tablespoon vanilla

1 ¾ cups flour

½ teaspoon baking powder

½ teaspoon salt

1 cup finely chopped nuts

  Preheat the oven to 375°F. Grease or use parchment paper on cookie sheets.

  Combine the butter and shortening in a bowl and beat for a few seconds. Add the sugar and beat until creamy. Add the egg, dry milk, and vanilla and beat until light. Add the flour mixture to the butter mixture and blend. Stir in the nuts by hand.

  Drop heaping tablespoons of dough 2 inches apart onto the cookie sheet. Dip the bottom of a glass in flour and use it to press the dough down in a circle. If the dough stick a little to the bottom the the class, just pat any bits back into the circle of dough. Dip the glass into the flour again for each cookie.

  Bake the cookies 7 to 10 minutes or until golden brown. Remove from the oven and gently lift the cookies onto a rack. Cool and store in an airtight container.                                                  I packed these in foil containers to give away and help protect the fragile cookies.