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2 c. flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 c. margarine
1 c. brown sugar, packed
1 egg
1/2 tsp. vanilla
1/2 c. chopped nuts

Sift together dry ingredients. In separate bowl cream
margarine and sugar until light and fluffy. Add egg and
vanilla, beating well. Add dry ingredients and nuts and mix
thoroughly. Shape into rolls; wrap each in wax paper. Chill
until firm, preferably overnight. Slice thin and bake on
ungreased baking sheet at 400 degrees for 8 to 10 minutes. Makes
about 3 dozen 2-inch cookies.

Butterscotch Date Cookies: Omit nuts and add 1 cup of
finely chopped dates to sifted dry ingredients.
Chocolate Nut Cookies: Add 1 1/2 sqaures (1 1/2 ounces)
melted, unsweetened chocolate to margarine-sugar-egg mixture.
Butterscotch Coconut Cookies: Omit nuts and add 1 cup
shredded coconut to margarine-sugar-egg mixture.

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