Butterscotch Cookies RecipeTagged in Diabetic Foods
Sift together salt, flour, and baking powder. Combine shortening and sugar and cream together; slowly add pudding mix, mixing thoroughly. Then add egg, beat until mixture is light and fluffy. Stir in vanilla; and then add ingredients; mixing well. Place dough on wax paper; shape into a roll about 2 inches in diameter. Wrap in wax paper. Place in freezer for about 30 minutes or refrigerate overnight. Cut into 1/8 inch slices then place on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. 2 cookies = 2 fruit and 1 fat exchange.
- 1/2 tsp. baking powder
- 1 c. flour
- Pinch of salt
- 1/4 c. shortening
- 2 tbsp. brown sugar
- 1 env. or 1 1/16 oz. artificially
- sweetened butterscotch pudding and pie filling mix
- 1/4 tsp. vanilla
- 1 egg
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