Butterscotch Cookies

My Mom used to make these all the time. She has this old Purity cookbook that she found this recipe in, that page is so smeared you can barely read the recipe anymore. You can make this dough ahead of time and cut off as many cookies as you want to bake and return the unused dough to refrigerator.

• Ready In: 22 mins
• Serves: 108
• Yields: 9 dozens

Ingredients

• 1⁄2 cup butter
• 2  cups brown sugar, lightly packed
• 2  eggs, beaten
• 1⁄2 teaspoon vanilla
• 3  cups all-purpose flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon cream of tartar
• 1⁄4 teaspoon salt
• 1⁄2 cup walnuts, chopped
• 1⁄2 cup maraschino cherry, quartered and drained on paper towel

Directions

1. Cream butter and brown sugar thoroughly.
2. Add eggs and vanilla; beat until fluffy.
3. Sift together flour, baking soda, cream of tartar and salt.
4. Gradually add to creamed mixture, blending thoroughly.
5. Add nuts and cherries.
6. Place the dough on pieces of waxed paper and shape into 2-inch rolls.
7. Wrap securely in wax paper and refrigerate overnight or until needed.
8. To bake, preheat oven to 375 degrees Fahrenheit.
9. Slice off desired number of cookies, making each about 1/8 inch thick.
10. Place on parchment paper lined baking sheet and bake for 5 to 7 minutes.
11. Wrap remaining cookie dough and return to refrigerator.