Classic Butterscotch Cookies (1960)

"Cream 1 cup butter, and add 1/2 cup each of granulated and light-brown sugar. Add 1 teaspoon vanilla and 2 eggs, one at a time, beating well after each. 

"Add 2-3/4 cups sifted flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 cup finely chopped nuts. Chill 2 hours. Shape into 2 loaves, 2-inches square.

"Wrap in waxed paper, and chill over night. Slice 1/8-inch thick. Bake on sheets in hot oven. 400 degrees, 6 to 8 minutes.

"Remove to racks while hot. Makes about 6 dozen. Store airtight."

More "Lost" Butterscotch Recipes
Farmer's Butterscotch Peach Pie (1965)
Southern Belle Butterscotch Cake with Coffee (1955)

(Origin - "Woman's Day Collector's Cook Book" by Woman's Day magazine, 1960. Introduction by James Beard, illustrations by Joseph Low.)