Butterscotch Cookies

internetnut's Note:

This is an old-fashioned cookie. It's delicious with miniature chocolate chips or coconut in place of the toffee bits. Diabetic Exchanges: 1 starch and 1 fat. This came from Taste Of Home Cooking For 2. I have not tried this recipe, but I'm posting for safe keeping.

• Total Time: 24 mins
• Prep Time: 15 mins
• Cook Time: 9 mins

Ingredients:

Serves: 12-18

Yield: 1.5 dozen

• 2 tablespoons butter, softened
• 2 tablespoons shortening
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/4 cup English toffee bits or 1/4 cup almond brickle chips
• 1/4 cup finely chopped pecans

Directions:

1. In a mixing bowl, cream the butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in toffee bits and pecans. Shape into a 10-inch roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm.
2. Unwrap dough and cut into 1/2-inch slices. Place 2-inch apart on baking sheets coated with nonstick cooking spray. Bake at 375 for 9-11 minutes or until lightly browned. Cool for 1-2 minutes before removing from pans to wire racks.