Schrafft's Butterscotch Cookies
- Ready In:
- 10mins
- Ingredients:
- 10
- Yields:
-
30 large cookies
- Serves:
- 30
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
directions
- Preheat oven to 375 degrees. Grease cookie sheets.
- 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.
- 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.
- 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.
- 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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