Saturday Beecake: More Cookies

PrincePumpkin's Butterscotch Squares


This is from the old Purity Flour Cookbook from the 1940's.

1/4 cup sweet butter

1 cup brown sugar

1 large egg

3/4 cup sifted flour

1 to 1 1/2 teaspoon baking powder (just throw some in)

1/8 teaspoon sea salt

1 1/2 teaspoons pure vanilla extract
Optional : 1/4 cup walnuts or any kind of unsalted nut
Pre-heated oven 350
One generously greased 8 "x 8" pan (use shortening to grease the pan, it burns at a higher temp...)
*

1. Never use an electric rotary mixer for this recipe. Better it is poorly mixed (and just moistened) than beaten to death.
2. Melt butter in a saucepan on low heat and while warm, add brown sugar and blend thoroughly.
3. Cool to lukewarm and add unbeaten egg and then beat mixture well by hand with a wire wisk.
4. Mix and sift flour, baking powder, salt, and then add to first mixture; then add vanilla and optional nuts.
5. Spread the mixture evenly like fudge into the greased pan.
6. Bake for 20 to 25 minutes.
 Look for wrinkles in the top crust to tell you it is done. Outside should be golden-brown, crispy, inside should be fudgy.

7. Let stand 10 minutes. Cut into squares.