elaine's butterscotch pecan refrigerator cookies
The rolls of cookie dough can stay in the freezer until you want to bake them. Sometimes I slice off just enough for 3 or 4 cookies and bake them in my toaster oven. They bake quickly and I don't have a big, delicious plate of cookies to tempt me.
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yield
6 dozen
prep time
10 Min
cook time
10 Min
method
Bake
Ingredients For elaine's butterscotch pecan refrigerator cookies
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see below
How To Make elaine's butterscotch pecan refrigerator cookies
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1• 1/2 cup butter
• 1 cup brown sugar
• 1 teaspoon vanilla
• 1 egg, beaten
• 1 1/2 cups sifted all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup finely chopped pecans -
2PREPARATION:
With electric mixer at high speed, cream butter, sugar, and vanilla until light. Stir in beaten egg; blend well.
Sift together the flour, baking powder, and salt; stir into creamed mixture. Stir in nuts. Shape into a roll about 2 inches in diameter; wrap in waxed paper and refrigerate until thoroughly chilled. Cut roll into slices about 1/8-inch thick and place on ungreased baking sheet. Bake at 350° for about 8 to 10 minutes. Makes about 6 dozen cookies
Cook Time : 10 min - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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