Butterscotch Cookies

1/2 teaspoon baking powder
1 cup flour
Pinch of salt
1/4 cup shortening
2 tablespoon brown sugar
1 envelope sugar-free butterscotch pudding and pie filling mix
1/4 teaspoon vanilla extract
1 egg

Sift together flour, baking powder and salt. Combine shortening and sugar and cream together; slowly add in the pudding mix, mix thoroughly. Then add egg, beat until mixture is fluffy and light. Stir in vanilla; and then add ingredients, mixing well. Place dough on a piece of wax paper. Shape into a roll with wax paper about 2″ around. Leave in freezer for about 1 hour or in the refrigerator overnight. Slice into 1/8″ slices then place on ungreased baking sheets. Bake 375 degrees F for 8 – 10 minutes. 2 cookies equivalent to 1 fat and 2 fruit. Makes about 2 dozen cookies.

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