Hi Joel,

Both of these recipes are about 100 years old. As much as possible, they have been updated as they have been passed down to include more modern ingedients such as the cream of tarter and tighter measurements.

Enjoy!!

Butterscotch Icebox Cookies

1 cup butter -- Don't use marg.
4 cups sugar -- all brown or 3 brown and 1 white
4 nice sized hen's eggs (!)
1 tsp. cream of tartar
1 tsp. soda
7 cups plain flour
walnuts or pecans -- optional

Cream butter and sugar. Sift flour, soda and cream of tartar together. Add eggs then dry ingredients. Add nut peices and blend in. Make into rolls about 2" in diameter and wrap in wax paper in ice box for at least 12 hours. Slice into thin slices and bake at 375F. Check them at the and of 5 minutes. They won't be done yet, but they bake quickly!! I nearly always have a roll or two of these in the freezer.


Here's a recipe for what I think are the best molasses cookies in the entire universe!!!

Mrs. Palmer's Molasses Cookies

Cream:

1 cup sugar
3/4 c. shortening

Add:
1 egg
4 T. molasses
2 cups flour
2 t. soda
1 t. ginger
1 t. cinnamon
1/2 t. cloves -- I omiit cloves and add 1/2 t. allspice instead

Wrap dough in wax paper and place in ice box for at least 1 hour (or the freezer for about 15 minutes !) Dough will be quite soft. Make tiny balls about the size of
half a walnut (Mine are more whole walnut sized!) and roll on sugar -- colored at holiday times -- place on cookie sheet. Flatten with heel of hand and bake for about 10 minutes at 375. DO NOT BROWN!

I have rolled and cut these out into small shapes by chilling the dough longer and working with very amounts of dough at a time.