Name: Double Butterscotch Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1/2 cup butter, softened -; 1/2 cup shortening -; 4 cups packed brown sugar -; 4 large eggs -; 1 tablespoon vanilla extract -; 6 cups all-purpose flour -; 3 teaspoons baking soda -; 3 teaspoons cream of tartar -; 1 teaspoon salt -; 1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces) -; 1 cup finely chopped pecans -

Ingredients for - Double Butterscotch Cookies

1. 1/2 cup butter, softened

2. 1/2 cup shortening

3. 4 cups packed brown sugar

4. 4 large eggs

5. 1 tablespoon vanilla extract

6. 6 cups all-purpose flour

7. 3 teaspoons baking soda

8. 3 teaspoons cream of tartar

9. 1 teaspoon salt

10. 1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)

11. 1 cup finely chopped pecans

How to cook deliciously - Double Butterscotch Cookies

1 . Stage

In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans.

2 . Stage

Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic. Refrigerate for 4 hours or until firm.

3 . Stage

Unwrap and cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° until lightly browned, 9-11 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.