The first of two butterscotch cookie recipes. The other recipe includes vanilla, omits nuts, and uses shortening instead of butter.
From the box of L.S. from Joplin, Missouri.
3/4 c. butter
2 c. brown sugar
2 eggs, well beaten
3 c. flour
2 tsp. baking powder
1 c. nuts
Cream butter — add sugar — then eggs. Add flour and baking powder sifted together. Mix and shape into a long roll and chill in ice box (overnight).
Slice 1/4″ thick and bake in an ungreased tin in hot oven.