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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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