Schrafft's Butterscotch Cookies

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 tablespoons unsalted butter, room temperature
• 3/4 cup crisco, at room temperature
• 1 1/4 cups dark brown sugar
• 1 large egg
• 2 tablespoons nonfat dry milk powder
• 1 tablespoon pure vanilla extract
• 1 3/4 cups all-purpose flour, plus more for shaping
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup finely chopped pecans

Recipe

• 1 preheat oven to 375 degrees. grease cookie sheets.
• 2 in the bowl of an electric mixer fitted with the paddle attachment, combine butter and shortening for a few seconds. add sugar and beat until creamy. beat in egg, dry milk, and vanilla until light.
• 3 in a medium bowl, sift together flour, baking soda, and salt. with the mixer running, slowly add flour mixture to butter mixture. fold in pecans.
• 4 drop heaping tablespoons of batter onto prepared baking sheets about 2 inches apart. lightly flour your fingers and press each piece of batter into a 3-inch circle.
• 5 transfer to oven and bake until lightly browned, 8 to 10 minutes. transfer cookies to a wire rack to cool completely.