Pecan Butterscotch Cookies Recipe
Ingredients
| Butter | 3⁄4 Cup (12 tbs) | |
| Packed light brown sugar | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Vanilla | 1 Teaspoon | |
| All purpose flour | 1⁄2 Cup (8 tbs) | |
| Baking powder | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Baking soda | 1⁄4 Teaspoon | |
| Pecans | 3⁄4 Cup (12 tbs) | |
| Pecan halves/Pecan pieces | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 123 Calories from Fat 77
% Daily Value*
Total Fat 9 g13.6%
Saturated Fat 3.9 g19.7%
Trans Fat 0 g
Cholesterol 23.9 mg8%
Sodium 66.6 mg2.8%
Total Carbohydrates 11 g3.7%
Dietary Fiber 0.46 g1.8%
Sugars 8.5 g
Protein 0.96 g1.9%
Vitamin A 3.8% Vitamin C 0.07%
Calcium 1.4% Iron 1.5%
*Based on a 2000 Calorie diet
Directions
Combine flour, baking powder, salt and baking soda; gradually blend into creamed mixture.
Stir in chopped pecans.
Shape dough into 1-inch (2.5 cm) balls; place on greased baking sheets.
With floured fork, flatten balls in crisscross pattern.
Press pecan half into center of each.
Bake in 350°F (180°C) oven for 8 to 10 minutes or until lightly browned.
Let cool for a few minutes on baking sheet; remove to racks to cool completely.
Makes about 4 dozen.
Chef
