Overnight Caramel Cookies
Thin and crispy, caramel-flavored refrigerator cookies.
7 cups cake flour
4 cups firmly packed brown sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon cream of tartar
1 cup vegetable shortening
4 large eggs, beaten
1 1/2 tablespoons vanilla extract
- In a large mixing bowl, combine flour, brown sugar, salt, soda and cream of tartar. Add shortening and eggs; mix well. Add vanilla.
- Divide dough and form into 4 rolls. Cover and let stand overnight in a cool place.
- Preheat oven to 350°F (175°C).
- Cut dough into thin slices and bake for 10 to 12 minutes, or until lightly golden brown on the edges.
Makes 5 dozen cookies.