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Double Butterscotch Cookies

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.

42 ServingsPrep: 20 min. + chilling Bake: 10 min./batch + cooling

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

Directions

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

2 of 2

Double Butterscotch Cookies (continued)

Directions (continued)

browned. Cool for 1-2 minutes before removing from pans to wire
racks to cool completely. Yield: about 7 dozen.

Nutrition Facts: 2 cookies equals 248 calories, 9 g fat (3 g saturated fat), 28 mg cholesterol, 221 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.