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Double Butterscotch Cookies Recipe

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This recipe for Double Butterscotch Cookies is from Mom Knows Best , 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, softened
1/2 cup shortening
4 cups packed brown sugar
4 eggs
1 Tbsp. vanilla extract
6 cups all purpose flour
3 tsp. baking soda
3 tsp. cream of tarta
1 tsp. salt
1 package English toffee bits or almond brickle chips
1 cup finely chopped pecans
Directions:
Directions:
In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles white sand. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans.
Shape into three 14 inch rolls (mixture will be slightly crumbly); wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap and cut into 1/2 inch slices. Place 2 inches apart on greased cookie sheet.
Bake 10 minutes at 350º.
Number Of Servings:
Number Of Servings:
42 servings

 

 

 

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