Schrifft's Butterscotch Cookies
CATEGORIES
INGREDIENTS
  • Cooking Time: 8-10 minutes
  • Servings: About 30 cookies
  • Preparation Time: about 15 minutes
  • 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
DIRECTIONS
  1. Preheat the oven to 375 F
  2. Line two baking sheets with parchment paper or a nonstick baking mat
  3. Set aside
  4. In the bowl of an electric mixer fitted with the paddle attachment
  5. Cream together the butter and sugar
  6. Beat in the egg, dry milk, and vanilla
  7. In a medium bowl, sift together the flour, baking soda, and salt.
  8. With the mixer running, slowly add the flour mixture to butter mixture
  9. Fold in the pecans
  10. Drop by heaping tablespoons of batter onto the prepared baking sheets about 2 inches apart.
  11. Lightly flour your fingers
  12. Press each piece of the batter into a 3-inch circle
  13. Transfer to the oven and bake until lightly browned, about 8 to 10 minutes
  14. Transfer the cookies to a wire rack to cool completely
RECIPE BACKSTORY
Martha Stewart.Com Courtesy recipe by Judith Jones