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!

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Toast 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)
2Beat softened butter until creamy.
3Add brown sugar, salt, and baking soda.
Beat until combined, scraping the sides as needed.

Beat in eggs and vanilla until combined.
4Beat in flour until thoroughly combined, then add pecans, mixing well.
5Using 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.
6Preheat 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