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Butterscotch Cookies Recipe

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This recipe for Butterscotch Cookies, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marlene "Gail" Polk-Pearson
Added: Tuesday, December 25, 2007


3/4 C. plus 2 Tbsp. unsalted Butter, at room temperature
1-1/4 C. dark Brown Sugar
1 Egg
2 Tbsp. Nonfat Dry Milk
1 Tbsp. Vanilla extract
1-3/4 C. Flour
1/2 tsp. Baking soda
1/2 tsp. Salt
1 C. finely chopped Pecans

Preheat oven to 375. Line 2 cookie sheets with parchment paper; set aside.
Cream together butter and sugar. Beat in egg, dry milk, and vanilla. In a separate bowl, sift together flour, baking soda, and salt. Gradually add flour mixture to butter mixture. Fold in pecans.
Drop dough by heaping tablespoons onto prepared cookie sheets, space 2 inches apart. Lightly flour fingers and press each piece of batter into a 3-inch circle.
Bake for 8-10 minutes, until lightly browned. Cool on a wire rack.




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