Butterscotch Pecan Sandies

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Ingredients

  • 3 cups unsifted all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/3 cups unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg*
  • 1 cup roasted salted chopped pecans
  • 1 cup butterscotch chips**

* For vegan variation, replace the egg with 1 1/2 tablespoons EnerG Egg Replacer whisked into 2 tablespoons water.

** For vegan variation, omit the butterscotch chips (which are not vegan).

Instructions

  1. Preheat oven to 375 degrees F.
  2. Line baking sheets with parchment.
  3. Combine flour and soda in a small bowl. Set aside.
  4. In a large mixing bowl cream butter, sugar, salt and vanilla extract on medium speed until light.
  5. Beat in egg until fluffy.
  6. Reduce speed to low, add flour one cup at a time, just until combined.
  7. Stir in pecans and butterscotch chips.
  8. With a small scoop or 2 teaspoons, form small balls of dough less than one inch in diameter. Place on parchment lined baking sheets, allowing 2 inches between cookies. Flatten balls with the bottom of a glass to about 1/4 inch in height.***
  9. Bake for 8-10 minutes or until brown around edges but tops are still pale.
  10. Transfer to racks to cool. Store in airtight container.

*** LuAnn bakes these by rolling the dough into a log, wrapping in wax paper and refrigerating until the dough is firm. When firm, cut the log into 1/4-inch slices.

Adapted by LuAnn from www.guittard.com.



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