Butterscotchies
1/4 cup margarine, softened
1/3 cup sugar
1 large egg
1 1/3 cups sifted all-purpose flour
3/4 teaspoon vanilla
1/4 cup crisco shortening
1/3 cup packed light brown sugar
3/4 teaspoon baking soda
1 cup chopped fine pecans or walnuts
Melt the margarine and shortening slowly; add sugars and mix well. Add the egg
and beat until light in color. Sift the flour and baking soda together, then
slowly stir into the creamed mixture. Add the vanilla and chopped nuts.
Shape into rolls 1 1/2 inch in diameter; now roll into waxed paper. Chill 4
hours or best chill overnight if possible. Slice thin and bake on an ungreased
cookie sheet at 375 degrees for 10 minutes. Do not over bake. Oven’s may vary,
so if yours gets hotter reduce heat to 350 degrees and bake only 10 minutes.