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Butterscotch Pecan Cookies Recipe

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This recipe for Butterscotch Pecan Cookies is from The Capitena Family Cookbook Project, 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:  
2 ½ Cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 ½ Cups dark brown sugar, firmly packed
1 Cup butter flavored Crisco sticks
2 large eggs
2 teaspoon vanilla extract * for authentic butterscotch flavor, you may substitute vanilla and an equal amount of scotch whiskey.
1 Cup (4 oz.) chopped pecans
1 Cup (3 oz.) whole pecans

GLAZE
8 ounces caramels
¼ Cup heavy cream
Directions:
Directions:
Preheat ovn to 300º F. In a medium bowl combine flour, soda, and salt. Mix well with a wire whisk. Set aside.

In a large bowl with electric mixer, beat sugar and shortening. Mix to form a grainy paste, scraping down the sides of the bowl Add eggs and vanilla/scotch whiskey and beat at medium speed until soft and lumpy. Add the flour mixture and chopped pecans, and mix at low speed until just combined. Do not overmix.

Drop dough by rounded tablesppons 2 inches apart onto ungreeased cookie sheets. Plae one whole pecan in center of each cookie. Bake 23-25 minutes or until cookie edges begin to brown lightly. Transfer immediately to cool, flat surface with a spatula.

CARAMEL GLAZE: Melt the caramels with the cream in a small suacepan over low heat. Stir with a wooden spoon until smooth. Remove from heat.

Drizzle cooled cookies with caramel glaze into desired zigzag pattern using a fork.

 

 

 

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