3/4 cup flour
1/4 cup sugar
1 tsp. cinnamon
1 tsp. instant coffee
1/2 tsp. ginger
1 cup butterscotch morsels, melted
1/2 cup soft butter or margarine
1 unbeaten egg
1/2 cup salted peanuts, chopped

Make a mixture of the dry ingredients. Soften butter with 2/3 cup of butterscotch crumbs by melting. Now add unbeaten egg and the mixed dry ingredients. Make a 15 x 10 jelly pan ready with a thick aluminum foil. The foil should be greased and floured with the dough. Now scatter evenly the leftover butterscotch crumbs and the peanuts on the top of the batter. Preheat oven and bake for twenty to thrity minutes at 300 degrees till it becomes light brown. Now make long slabs and remove from the pan. Cool them and store in an airtight container. These cookies can also be kept frozen.

This dough gives around three dozen cookies.

Useful tips: These cookies can be kept frozen and stored for three to four weeks. Keep the cookies double wrapped. And always warm up these cookies at room temperature. For immediate purpose microwave these cookies for 30 seconds. These cookies can be prepared in advance for particular or exceptional occasions.

Facts: Cinnamon is a spice used by the Egyptians and the Hebrews from the ancient times nearly 7000 years ago for their religious functions and it has been since then.

I like a cook who smiles out loud when he tastes his own work. Let God worry about your modesty; I want to see your enthusiasm.
Robert Farrar Capon