Butterscotch Fingers
From valinkenmore 14 years ago
- 12 minutes to make
- Serves 48
These are an easy, make-ahead-of-time cookie - just the way I like it during the Holidays! Recipe courtesy of Good Housekeeping Magazine.
Ingredients
- 2 1/3 cups all-purpose flour shopping list
- 1/2 teaspoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1 cup (2 sticks) butter or margarine, softened shopping list
- 1 cup packed dark brown sugar shopping list
- 1 teaspoon vanilla extract shopping list
- 1 large egg shopping list
- 3/4 cup walnuts or pecans, chopped shopping list
How to make it
- On waxed paper, combine flour, baking powder, and salt.
- In large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla, then egg. At low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl. With spoon, stir in pecans.
- Shape dough into 12-inch by 3 3/4-inch by 1-inch brick. Wrap brick in plastic wrap and refrigerate at least 6 hours or overnight until firm enough to slice. Or place brick in freezer about 2 hours. (If using margarine, freeze brick overnight.)
- Preheat oven to 350 degrees F. Grease large cookie sheet. With sharp knife, cut brick crosswise into 1/8-inch-thick slices. Place slices, 1 inch apart, on cookie sheet. Bake cookies 12 to 14 minutes or until lightly browned around edges. Transfer cookies to wire rack to cool. Repeat with remaining dough. Makes 48 cookies.
The Rating
Reviewed by 7 people-
great tasty cookies high5
momo_55grandma
in Mountianview loved it
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OH Santa LUVS U!!!! HE is lovin butterscotch!!! HIGH FIVE FORKS!!!
snowcat17
in Milwaukee loved it
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Yum!!!! five forky
goodeat
in Benton loved it
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