This recipe comes from that country cookbook that my mom gave to me when I moved out on my own. Like a lot of recipes I’ve modified it somewhat, added a little something something. It’s a nice and easy shortbread style cookie that is super easy to make. Enjoy!


Butterscotch Cookies

  • 3 1/2 cups sifted flour
  • 1 Tsp salt
  • 1 Tsp ground cinnamon
  • 1 Tsp baking soda
  • 1/2 cup vegetable shortening
  • 1/2 cup unsalted butter
  • 2 cups brown sugar
  • 2 eggs, well beaten
  • 2 Tbsp warm water
  • 1 Tsp vanilla
  • 1 cup butterscotch or toffee chips


Sift together the flour, salt, cinnamon and baking soda.

Cream the shortening and butter with the sugar. Beat until light and fluffy. Add eggs, water and vanilla, mix well. Slowly add the dry ingredients and beat until smooth. Add the chips and mix.

Share the dough into rolls 2″ in diameter. Wrap in plastic wrap and chill thoroughly, overnight is best but for at least 2 hours.

Cut into 1/2″ slices with plenty of room between each cookie and bake in a 400 degree oven for 15 to 20 minutes until golden brown.


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