This is a recipe from 1960 that Heloise and her family always enjoy. It is a simple brown sugar refrigerator cookie that can easily be made ahead of time and frozen before slicing and baking.

JRICE
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift together the flour, cream of tartar, baking soda and salt; set aside.

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  • In a large bowl, cream together the sugar and oil. stir in the egg, vanilla and water; blend well. Gradually blend in the sifted ingredients. Stir in the chopped nuts last. Roll dough into 2 logs, wrap in waxed paper and chill for several hours or overnight.

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cut the dough into thin slices and place 1 to 2 inches apart onto the prepared cookie sheet.

  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

153.7 calories; protein 2g 4% DV; carbohydrates 19g 6% DV; fat 8g 12% DV; cholesterol 7.8mg 3% DV; sodium 80.5mg 3% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/01/2006
Today my local paper published a letter from Heloise declaring a "swan song" for this recipe. Reason? There doesn't seem to be any way to control their consistency. I agree but I will continue to make them once a month because they are so yummy... Read More
(3)

Most helpful critical review

Rating: 1 stars
02/08/2004
This recipe was very disappointing. The consistency of the dough was very sticky and could not be rolled into logs like the recipe suggested - not even after chilling it for hours. I ended up just dropping the dough by spoonfuls (a horrible process with the sticky dough) onto cookie sheets. Though they rose perfectly turned a perfect golden color and are nice and soft they taste nothing at all like the promised "toffee"! (The most distinct flavor I can pick out when eating them is SALT!) Read More
(5)
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 1 stars
02/07/2004
This recipe was very disappointing. The consistency of the dough was very sticky and could not be rolled into logs like the recipe suggested - not even after chilling it for hours. I ended up just dropping the dough by spoonfuls (a horrible process with the sticky dough) onto cookie sheets. Though they rose perfectly turned a perfect golden color and are nice and soft they taste nothing at all like the promised "toffee"! (The most distinct flavor I can pick out when eating them is SALT!) Read More
(5)
Rating: 5 stars
08/01/2006
Today my local paper published a letter from Heloise declaring a "swan song" for this recipe. Reason? There doesn't seem to be any way to control their consistency. I agree but I will continue to make them once a month because they are so yummy... Read More
(3)