MENU
 
 
 
 

  • Schrafft's Butterscotch Cookies

    1 vote
    Schrafft's Butterscotch Cookies
    Prep time:
    Cook time:
    Servings: 2 1/2 Dozen
    by Jeannie Zastawny
    229 recipes
    		 >
    Martha Stewart. Com Recipe is courtesy of Judith Jones

    Ingredients

    • 14 tbsp unsalted butter, room temperature
    • 1 1/4 cups dark brown sugar
    • 1 large egg
    • 2 tbsp nonfate dry milk
    • 1 tbsp vanilla
    • 1 3/4 cups flour, plus more for shaping
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 cup finely chopped pecans

    Directions

    1. Preheat the oven to 375. F
    2. Line two baking sheets with parchment paper or a nonstick baking mat.
    3. Set aside.
    4. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and the sugar.
    5. Beat in the egg, dry milk, and the vanilla.
    6. In a medium bowl, sift together the flour, baking soda, and salt.
    7. With the mixer running, slowly add the flour mixture to the butter mixture.
    8. Fold in the pecans
    9. Drop by heaping tablespoons of batter onto the prepared baking sheets about 2 inches apart
    10. Lightly flour your fingers
    11. Press each piece of batter into a 3-inch circle.
    12. Transfer to the oven and bake until lightly browned.
    13. Bake for 8 to 10 minutes
    14. Transfer the cookies to a wire rack to cool completely.

    Similar Recipes

    Leave a review or comment