Lela Marvin’s Butterscotch Cookies

Montpelier, Ohio
These butterscotch cookies have been made for at least four generations of Mrs. Marvin’s descendants.
The use of baking soda and cream of tartar indicates that the recipe was written down before baking pow-
der was available in rural markets. With a layer of butter pecan ice cream, the cookies make a delicious
ice-cream sandwich.

1 cup lard or 1⁄2 pound (2 sticks) unsalted butter

4 cups packed light brown sugar
4 large eggs
1 tablespoon cream of tartar
1 tablespoon baking soda dissolved in 1⁄4 cup hot water
7 cups all-purpose flour, sifted
1 teaspoon pure vanilla extract

1. In a large bowl, cream the lard and sugar. Add the eggs one at a time and beat until fluffy. Add the
cream of tartar, baking soda mixture, flour, and vanilla and mix until just incorporated.
2. Form the dough into 4 loaves, roll in parchment paper, and refrigerate for 8 to 24 hours.
3. Place an oven rack in the center position and preheat the oven to 350°F. Lightly grease 2 baking
sheets.
4. Cut 2 of the loaves into slices each. Lay the slices flat on baking sheets, about 1 inch apart, and bake
for 8 to 10 minutes, until lightly golden. Transfer to a wire rack to cool. Let the baking sheets cool
and repeat with the remaining dough.

Makes 48 Cookies

From ONE BIG TABLE by Molly O’Neill. Copyright © 2010 by Molly O’Neill. Reprinted by permission
of Simon & Schuster, Inc, NY