Butterscotch Cookies
Cooking for 2
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“This old-fashioned recipe has been in my family for years,” writes Beverly Duncan of Big Prairie, Ohio. “It’s also delicious with miniature chocolate chips or coconut in place of the toffee bits.”
SERVINGS: 20
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 20 min. + chilling Bake: 10 min./batch
Ingredients:
- 2 tablespoons butter, softened
- 2 tablespoons shortening
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/4 cup English toffee bits or almond brickle chips
- 1/4 cup finely chopped pecans
Directions:
In a large bowl, cream the butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1-2 minutes before removing from pans to wire racks. Yield: about 1-1/2 dozen.