Linda Carter Holman - Cookies Family Style
Cookies Family Style
Linda Carter Holman
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La Belle Cuisine - More Cookie Recipes

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Lee Bailey's Butterscotch Pecan Cookies

 

 

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 Close View of Shelled Pecans in Warm Light
Close View of Shelled Pecans in Warm Light
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Butterscotch Pecan Cookies

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by Lee Bailey, 1989, Crown Books

Alibris

1/2 cup (1 stick) unsalted butter
1 cup dark brown sugar, tightly packed
1 large egg
1/2 cup finely chopped pecans
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda

Cream the butter and sugar until smooth. Add the egg and pecans.
Mix thoroughly, then stir in vanilla. Set aside while you sift the
remaining ingredients together. Combine well with the butter-
sugar mixture.
On a floured surface, divide the dough in half (this will be very sticky).
Shape a roll from each half that is about 2 inches in diameter an wrap securely with plastic. Refrigerate for at least 1 hour, more if you
have time.
Preheat oven to 350 degrees F. Cut chilled dough into thin 1/8-inch
slices. Place 1 inch apart on an ungreased cookie sheet and bake until
cookies are golden but not browned, about 15 to 16 minutes. Remove
with a spatula while warm. Place on a rack to cool. These cookies are
wonderful served with butter pecan ice cream.
Makes about 3 dozen cookies.


Featured Archive Recipes:
Pecan Tassies
Lee Bailey's Pecan Sugar Cookies
Butterscotch Chip Oatmeal Cookies
Butterscotch-Pecan Bars with Caramel Drizzle
Mocha Pecan Balls
Gigi's Pecan Pie Squares
The Best Pecan Cookies Sandwiched with
Fresh Peaches and Cream

 

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