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
- 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