More Great Recipes: Cookies

Schrifft's Butterscotch Cookies

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

Why I Love This Recipe

Martha Stewart.Com

Courtesy recipe by Judith Jones

Ingredients You'll Need

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

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