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.
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