GOLDEN BUTTERSCOTCH REFRIGERATOR COOKIES

Susan Din

By
@spatdi

These are crispy butterscotch cookies, rich with the taste of butter and toasted pecans.
Since it's a refrigerator cookie, I like to keep a roll or two in my deep freeze and slice and bake as desired!


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Comments:

Serves:

depends on the diameter of your dough rolls.

Prep:

30 Min

Cook:

10 Min

Method:

Bake

Ingredients

1 c
butter, room temperature
1 3/4 c
dark brown sugar
1 tsp
salt
1/2 tsp
baking soda
2 large
eggs
2 tsp
vanilla extract
3 c
flour, all purpose
1 1/2 c
pecans

Directions Step-By-Step

1
Toast pecans on a baking sheet in a single layer @350 for 5-7 minutes-until fragrant and golden.

Allow to cool completely.

Pulse in a food processor until fairly fine(as pictured)
2
Beat softened butter until creamy.
3
Add brown sugar, salt, and baking soda.
Beat until combined, scraping the sides as needed.

Beat in eggs and vanilla until combined.
4
Beat in flour until thoroughly combined, then add pecans, mixing well.
5
Using plastic wrap, spoon dough down the length, and fold wrap over, shaping the dough into a round log approximately 2" across and as long as you like. (I usually make 3-4 logs)
Refrigerate or freeze until firm enough to cut.
6
Preheat oven to 350.

With a sharp, knife, cut rolls into 1/4" slices.

Place slices 1 inch apart on parchment lined baking sheets.

Bake for 10 to 13 minutes or until edges are lightly browned.

Cool on parchment for 3 minutes.

Transfer cookies to wire rack to finish cooling.

Cookies should be crisp. Adjust baking time accordingly.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids