"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Double Butterscotch Cookies Recipe

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This recipe for Double Butterscotch Cookies, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lauren Waidelich
Added: Sunday, July 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter or margarine, softened
1/2 cup shortening
4 cups brown sugar
4 eggs
1 tbsp. vanilla
6 cups flour
1 tbsp. baking soda
1 tbsp. cream of tartar
1 tsp. salt
1 package English toffee bits (10 oz) or Almond brickle chips ( 7 1/2 oz)
1 cup finely chopped pecans (optional)

Directions:
Directions:
In a mixing bowl, cream the butter, shortening and brown sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla. Gradually add flour, baking soda, cream of tartar and salt. Sir in toffee bits and pecans. Shape into three 14-inch rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/2 inch slices. Place 2 in. apart on greased baking sheets. Bake at 375 for 9-11 minutes or until lightly browned. Cool for 1-2 minutes before removing to wire racks to cool completely.

Number Of Servings:
Number Of Servings:
7 dozen
Personal Notes:
Personal Notes:
from Taste of Home Best of Country Cookies cookbook.
Makes 7 dozen

 

 

 

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