Side Pannel
Butterscotch Pecan Sandies
Butterscotch Pecan Sandies
- Recipe Submitted by maryjosh on 08/18/2017
Ingredients List
- 3 cups unsifted all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/3 cups unsalted butter, softened
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 large egg
- 3/4 cup chopped pecans
- 2 cups butterscotch chips
Directions
Preheat oven to 375 degrees.
Combine flour and baking soda in a small bowl and set aside. In a large micing bowl cream butter, sugar, salt, and vanilla on medium speed until light. Beat in egg until fluffy. Reduce speed to low, add flour one cup at a time, just until combined. Stir in pecans and butterscotch chips.
With a small scoop or 2 teaspoons, form small balls of dough less than one inch in diameter. Place on baking sheet, allowing 2 inches between cookies. Flatten balls with the bottom of a glass to about 1/4 inch in height. Bake fro 8-10 minutes until brown around edged, but tops are still pale. Transfer to racks to cool. Store in airtight container.
Combine flour and baking soda in a small bowl and set aside. In a large micing bowl cream butter, sugar, salt, and vanilla on medium speed until light. Beat in egg until fluffy. Reduce speed to low, add flour one cup at a time, just until combined. Stir in pecans and butterscotch chips.
With a small scoop or 2 teaspoons, form small balls of dough less than one inch in diameter. Place on baking sheet, allowing 2 inches between cookies. Flatten balls with the bottom of a glass to about 1/4 inch in height. Bake fro 8-10 minutes until brown around edged, but tops are still pale. Transfer to racks to cool. Store in airtight container.
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