Double Butterscotch Cookies

By hv16

0 shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Rate this recipe 4/5 (9 Votes)

1 2 3 4 5

0 Picture

Ingredients

1/2 cup butter, softened
1/2 cup shortening
4 cups packed brown sugar
4 eggs
1 tablespoon vanilla extract
6 cups 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

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

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

Step 2

Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic wrap. Refrigerate for 4 hours or until firm.

Step 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.