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Pecan Butterscotch Cookies

Country.Chef's picture
Ingredients
  Butter 3⁄4 Cup (12 tbs)
  Packed light brown sugar 1 Cup (16 tbs)
  Egg 1
  Vanilla 1 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Pecans 3⁄4 Cup (12 tbs)
  Pecan halves/Pecan pieces 1 Cup (16 tbs)
Directions

In bowl, cream together butter and sugar; beat in egg and vanilla.
Combine flour, baking powder, salt and baking soda; gradually blend into creamed mixture.
Stir in chopped pecans.
Shape dough into 1-inch (2.5 cm) balls; place on greased baking sheets.
With floured fork, flatten balls in crisscross pattern.
Press pecan half into center of each.
Bake in 350°F (180°C) oven for 8 to 10 minutes or until lightly browned.
Let cool for a few minutes on baking sheet; remove to racks to cool completely.
Makes about 4 dozen.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Breakfast
Method: 
Baked
Dish: 
Cookie
Servings: 
24

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4.1375
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 160 Calories from Fat 109

% Daily Value*

Total Fat 13 g19.6%

Saturated Fat 4.3 g21.3%

Trans Fat 0 g

Cholesterol 23.9 mg8%

Sodium 66.6 mg2.8%

Total Carbohydrates 12 g3.9%

Dietary Fiber 0.98 g3.9%

Sugars 8.8 g

Protein 1 g2.9%

Vitamin A 3.8% Vitamin C 0.17%

Calcium 1.8% Iron 2.3%

*Based on a 2000 Calorie diet

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Pecan Butterscotch Cookies Recipe