Double Butterscotch Cookies |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 42 |
|
This is a very old recipe that's been in the family for generations. Sometimes I'll omit the toffee bits and add miniature chocolate chips or coconut instead. Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
4 cups packed brown sugar |
4 eggs |
1 tablespoon vanilla extract |
6 cups king arthur unbleached all-purpose flour |
3 teaspoons baking soda |
3 teaspoons cream of tartar |
1 teaspoon salt |
1 package english toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces) |
1 cup finely chopped pecans |
Directions:
1. In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans.
2. Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
3. Unwrap and cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1-2 minutes before removing from pans to wire racks to cool completely. Yield: about 7 dozen.
|
|