elaine's butterscotch pecan refrigerator cookies
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The rolls of cookie dough can stay in the freezer until you want to bake them. Sometimes I slice off just enough for 3 or 4 cookies and bake them in my toaster oven. They bake quickly and I don't have a big, delicious plate of cookies to tempt me.
serves 6 dozen
prep time 10 Min
cook time 10 Min
Ingredients For elaine's butterscotch pecan refrigerator cookies
How To Make elaine's butterscotch pecan refrigerator cookies
1• 1/2 cup butter • 1 cup brown sugar • 1 teaspoon vanilla • 1 egg, beaten • 1 1/2 cups sifted all-purpose flour • 1 1/2 teaspoons baking powder • 1/4 teaspoon salt • 1/2 cup finely chopped pecans
2PREPARATION: With electric mixer at high speed, cream butter, sugar, and vanilla until light. Stir in beaten egg; blend well. Sift together the flour, baking powder, and salt; stir into creamed mixture. Stir in nuts. Shape into a roll about 2 inches in diameter; wrap in waxed paper and refrigerate until thoroughly chilled. Cut roll into slices about 1/8-inch thick and place on ungreased baking sheet. Bake at 350° for about 8 to 10 minutes. Makes about 6 dozen cookies Cook Time : 10 min
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