Butterscotch Cookies

Shaped 
Christmas Cookies

  • 3/4 cup shortening
  • 3/4 cup sugar
  • 1/2 cup molasses
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 (6 ounce) package butterscotch morsels
  • Additional sugar
  • Pecan halves

Cream shortening in a large mixing bowl; gradually add 3/4 cup sugar, beating until light and fluffy. add molasses and egg; beat well.

Combine flour, soda, salt, cinnamon. and ginger. Add to creamed mixture, beating well. Stir in butterscotch morsels. Cover and refrigerate at least 2 hours.

Shape dough into 1 inch balls; roll in additional sugar to coat well. Place balls 2 inches apart on greased cookie sheets. Gently press a pecan half in center of each ball.

Bake at 350° for 10 minutes or until browned. Remove to wire racks to cool.

Yield: about 5 dozen.





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