Schrafft's Butterscotch Cookies
From GourmetJeannie 14 years agoIngredients
- 14 tbsp unsalted butter, room temperature shopping list
- 1 1/4 cups dark brown sugar shopping list
- 1 large egg shopping list
- 2 tbsp nonfat dry milk shopping list
- 1 tbsp vanilla shopping list
- 1 3/4 cups flour, plus more for shaping shopping list
- 1/2 tsp baking soda shopping list
- 1/2 tsp salt shopping list
- 1 cup finely chopped pecans shopping list
How to make it
- Preheat the oven to 375 F
- Line two baking sheets with parchment paper or a nonstick baking mat
- Set aside
- In the bowl of an electric mixer fitted with the paddle attachment
- Cream together the butter and the sugar
- Bate in the egg, dry milk, and vanilla
- In a medium bowl, sift together the flour, baking soda, and salt
- With the mixer running, slowly add the flour mixture to the butter mixture.
- Fold in the pecans
- Drop the heaping tablespoons of the batter onto the prepared baking sheets about 2 inches apart.
- Lightly flour your fingers
- Press each piece of the batter into a 3 inch circle
- Transfer to the oven
- Bake until lightly browned, about 8 to 10 minutes
- Transfer the cookies to a wire rack to cook completely
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