golden butterscotch refrigerator cookies

How To Make golden butterscotch refrigerator cookies

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  1

  Toast pecans on a baking sheet in a single layer @350 for 5-7 minutes-until fragrant and golden. Allow to cool completely. Pulse in a food processor until fairly fine(as pictured)
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  2

  Beat softened butter until creamy.
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  3

  Add brown sugar, salt, and baking soda. Beat until combined, scraping the sides as needed. Beat in eggs and vanilla until combined.
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  4

  Beat in flour until thoroughly combined, then add pecans, mixing well.
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  5

  Using plastic wrap, spoon dough down the length, and fold wrap over, shaping the dough into a round log approximately 2" across and as long as you like. (I usually make 3-4 logs) Refrigerate or freeze until firm enough to cut.
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  6

  Preheat oven to 350. With a sharp, knife, cut rolls into 1/4" slices. Place slices 1 inch apart on parchment lined baking sheets. Bake for 10 to 13 minutes or until edges are lightly browned. Cool on parchment for 3 minutes. Transfer cookies to wire rack to finish cooling. Cookies should be crisp. Adjust baking time accordingly.
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