Bella's Butterscotch Fingers |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Here's another terrific cookie recipe from my friend Bella, who is the world's greatest baker (in my opinion!). Prep time doesn't include chilling time (there are 3 different options for the chilling) Ingredients:
2 1/3 cups flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 cup butter, softened |
1 cup packed dark brown sugar |
1 teaspoon vanilla extract |
1 large egg |
3/4 cup pecans, chopped |
Directions:
1. On waxed paper, combine flour, baking powder and salt.
2. In a large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula; beat in vanilla, then egg; at low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl; with spoon, stir in pecans.
3. Shape dough into a 12 by 3 3/4 by 1 brick.
4. Wrap brick in plastic wrap and refrigerate at least 6 hours or overnight until firm enough to slice.
5. Or place brick in freezer about 2 hours.
6. Preheat oven to 350°.
7. Grease a large cookie sheet; with sharp knife, cut brick crosswise into 1/8-inch thick slices; place slices, 1 inch apart, on cookie sheets.
8. Bake cookies 12-14 minutes or until lightly browned around edges.
9. Transfer cookies to wire rack to cool.
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