| 1 | In large bowl, beat sugar, brown sugar and margarine until light and fluffy.add eggs; blend well. |
| 2 | Lightly spoon flour into measuring cup;level off. |
| 3 | Stir in flour, baking powder, baking soda, cinnamon and salt; mix wel. |
| 4 | Line two 8x4-inch bread pans with foil, allowing foil to extend above sides of pans; press half of dough into each pan.( see tip) fold foil to seal; freeze 2-3 hours or until well chilled. |
| 5 | Heat oven to 350°F. |
| 6 | Lightly grease cookies sheets. |
| 7 | Unfold foil; l;ift dough from pan. |
| 8 | Remove foil; cut dough into ?inch thick slices. |
| 9 | Place 2 inches apart on greased cookie sheets. |
| 10 | Bake at 350°F for 8-12 minutes or until light golden brown. |
| 11 | Cool 1 minute, remove from cookie sheets. |
| 12 | Makes 5 dozen cookies. |
| 13 | High altitude:(above 3500°Feet). |
| 14 | Decrease granualted sugar to ?cup. |
| 15 | Bake as directed. |
| 16 | **(tip: pans may be omitted and dough shaped into two 8x4-inch rectangular shaped rolls, freeze and bake as directed) variation: butterscotch freeze "n slice squares: slices may be cut in half into two 20inch squares. |
| 17 | Bake at 350°F for 8-12 minutes. |
| 18 | Makes 10 dozen cookies. |
