More Great Recipes: Cookies

Schrifft's Butterscotch Cookies


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Member since 2010

Serves About 30 cookies | Prep Time about 15 minutes | Cook Time 8-10 minutes

Ingredients

14 tbsp unsalted butter, room temperature
1 1/4 cups dark-brown sugar
1 large egg
2 tbsp nonfat dry milk
1 tbsp pure vanilla
1 3/4 cups flour, plus more for sharing
1/2 tsp baking soda
1/2 tsp salt
1 cup finely chopped pecans


Preheat the oven to 375 F


Line two baking sheets with parchment paper or a nonstick baking mat


Set aside


In the bowl of an electric mixer fitted with the paddle attachment


Cream together the butter and sugar


Beat in the egg, dry milk, and vanilla


In a medium bowl, sift together the flour, baking soda, and salt.


With the mixer running, slowly add the flour mixture to butter mixture


Fold in the pecans


Drop by heaping tablespoons of batter onto the prepared baking sheets about 2 inches apart.


Lightly flour your fingers


Press each piece of the batter into a 3-inch circle


Transfer to the oven and bake until lightly browned, about 8 to 10 minutes


Transfer the cookies to a wire rack to cool completely


Pairs Well With


Notes

Martha Stewart.Com

Courtesy recipe by Judith Jones

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