Double Butterscotch Cookies

Total Prep Time: 4 hours and 40 minutes Makes: 42 servings
½ cup of butter, soft
½ cup of shortening
4 cups of light brown sugar
4 eggs
1 Tbsp. of pure vanilla
6 cups of flour
3 tsp. of baker’s style baking soda
3 tsp. of cream of tartar
1 tsp. of salt
1, 10 ounce pack of English toffee bits
1 cup of pecans, chopped
1. In a bowl, add in the soft butter, shortening and light brown sugar. Beat
with an electric mixer until sand like in consistency. Add in the eggs and
pure vanilla. Continue to mix until evenly incorporated.
2. In a bowl, add in the flour, baker’s style baking soda, cream of tartar and
dash of salt. Stir well to mix. Add into the brown sugar mix. Stir well to
3. Add in the English toffee bits and chopped pecans. Stir well to mix.
4. Shape into rolls. Slice the rolls in half and place onto a baking sheet.
5. Cover and place into the fridge to chill for 4 hours or until firm.
6. Place into the oven to bake for 10 to 12 minutes at 375 degrees or until
light brown.
7. Remove and set onto a wire rack to cool completely before serving.
Nutritional value: Calorie 235 Fat(g) 12 Protein (g) 10 Carbs 22

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