Butterscotch Cookies

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

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. Makes 24 cookies.

0 0

Post a comment