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Double Butterscotch Cookies Recipe

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This recipe for Double Butterscotch Cookies is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 375º 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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