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ButterscotchWalnuts MainTonedReadyMy great grandmother wrote this recipe on an index card – which usually means the directions are limited and the handwriting is barely legible. Here it is verbatim; then what I ended up doing.

Butterscotch Walnut Cookies

1 stick butter melted
1 cup brown sugar
1 3/4 cup sifted flour
1/4 teaspoon cream of tartar
1/4 teaspoon soda
1/2 teaspoon salt
1 egg beaten
1 teaspoon vanilla
1/2 cup broken walnut meats

Pour melted butter over sugar. Add egg and flour which has cream of tartar, soda and salt added. Knead in walnuts. Roll, wrap in wax paper and refrigerate overnight. Bake in greased tins.

The only thing I did differently was use gluten-free flour, plus 1/4 teaspoon xanthan gum per cup of flour. I also used the mixer to combine the butter with the sugar first; then I added the flour, baking soda and salt mixture.

I did refrigerate overnight even though I was tempted to bake them after a few hours. I woke up at 3:30 with a migraine, so what better time to bake cookies? After I got rid of my headache, of course.

I rolled them out on a floured board and cut out with a small cookie cutter while my dogs laid on the floor, confused as to why we were all up so early.

I placed them on parchment paper instead of greasing the cookie sheet. That cuts down on calories and cleanup. And since I had no time or temperature to work with, I decided to go with the standard, 350 degrees for about 10 minutes. Turns out, they needed about 3 minutes more.

They taste pretty good.