Butterscotch cookies Ingredients: 1/2 cup shortening (I use vegetable shortening since the water content of margarine is too high and butter tends to make the dough too sticky) 2 cups brown sugar (dark brown, not light brown) 2 eggs, beaten 1/16 teaspoon salt 1/2 teaspoon vanilla 1 teaspoon baking soda 1 teaspoon cream of tartar 2 3/4 cup all purpose flour 1/2 cup chopped nuts, optional Cream shortening and sugar, add beaten eggs and vanilla in a large mixing bowl. Sift flour, soda, cream of tartar and salt together and add to the shortening/egg mixture. Add nuts if you are using them. (This requires quite a bit of mixing, but your biceps will benefit from it!) Form dough into rolls about 2 inches in diameter, I make two rolls since that is the length my fridge will accommodate, but you can make one long roll, three shorter ones, whatever is best) Wrap tightly in waxed paper and refrigerate for two hours or preferably longer. Rolls should be quite firm. Slice into 3/8 inch rounds and place on a greased baking sheet. Bake at 350 degrees for 10 minutes, or until the cookie's center is firm but not hard. These cookies freeze well if wrapped tightly. I promised Sjoerd this recipe, and tried to send it to him as a conversation, but it showed up in my inbox so I'm not sure if he received it.