BUTTERSCOTCH PECAN COOKIES
Butterscotch pecan cookies have a rich buttery flavor. No one will guess they started from convenient cake and pudding mixes. - Betty Janway, Ruston, Louisiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In large bowl, combine the first five ingredients until well blended. Stir in pecans (the dough will be crumbly). , Roll rounded tablespoonfuls of dough into balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 2 minutes; remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 202 calories, Fat 12g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 201mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
BUTTERSCOTCH PECAN COOKIES
Make and share this Butterscotch Pecan Cookies recipe from Food.com.
Provided by Doris S.
Categories Drop Cookies
Time 30m
Yield 80 cookies
Number Of Ingredients 10
Steps:
- Cream butter, gradually adding sugar.
- Beat until light and fluffy.
- Add eggs and vanilla and beat well.
- Separately, combine flour, baking powder, soda and salt.
- Add to creamed mixture, mixing well.
- Batter will be stiff.
- Stir in nuts and morsels.
- Drop dough by rounded teaspoonfuls, 2- inches apart onto parchment-lined cookie sheet.
- Bake at 350° for 15-18 minutes.
- Remove from cookie sheet and cool completely on wire racks. Store an airtight container.
Nutrition Facts : Calories 103.3, Fat 6.1, SaturatedFat 2.6, Cholesterol 11.4, Sodium 56.5, Carbohydrate 11.7, Fiber 0.5, Sugar 7.8, Protein 1.1
BUTTERSCOTCH PECAN COOKIES
These cookies have as much butterscotch flavor as a cookie could possibly have. They are also very easy to make.
Provided by Star
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir together the cake mix, instant pudding and flour. Add oil and egg, mix until well blended. Stir in the pecans and butterscotch chips. Batter will be somewhat crumbly.
- Scoop cookies with a small ice cream scoop or compress 1 tablespoon of dough into a ball. Place 2 inches apart on the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges are just starting to brown. Allow cookies to cool for 2 minutes before removing from baking sheet to cool on wire racks.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 36.2 g, Cholesterol 10.3 mg, Fat 18.5 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 4.7 g, Sodium 274.8 mg, Sugar 24 g
HONEY BUTTERSCOTCH FONDUE WITH SALTED PECAN COOKIES
Provided by Food Network
Categories dessert
Time 1h30m
Yield 8 servings (5 cups fondue, 24 cookies)
Number Of Ingredients 15
Steps:
- For the shortbread: Preheat the oven to 350 degrees F. Line two baking sheets with parchment.
- In a food processor, pulse together the pecans and sugar just until sandy--do not overpulse, as you don't want a paste. Add the flour and salt; pulse until combined. Cut butter into small cubes and add to the food processor. Pulse until the mixture resembles coarse crumbs. Add the water and pulse quickly, until a rough dough forms.
- Turn out onto a lightly floured work surface and press into a cohesive dough. Roll to a 1/4-inch thickness. Using a knife or a rectangular cookie cutter, cut into 1-by-3-inch rectangles, about 24 total; re-roll scraps if necessary.
- Sprinkle the tops of the cookies lightly with sea salt. Transfer to the prepared baking sheets and refrigerate for 30 minutes.
- Bake until golden brown at the edges, 14 to 17 minutes.
- Let the cookies cool to room temperature.
- For the fondue: Combine the sugar, water and honey in a large saucepan and bring to a boil. Cook until the mixture is a deep-amber caramel color, 8 to 10 minutes.
- Carefully pour in the cream--stand back as the mixture will bubble and splatter. Once the bubbling subsides, turn off the heat and whisk the caramel until smooth.
- Whisk in the whiskey, butter, salt and vanilla.
- Pour the sauce into the fondue pots and keep warm.
- Serve the fondue with the cookies.
PECAN BUTTERSCOTCH COOKIES
These are the quickest, tastiest cookies I've ever made. They can be varied endlessly, but I come back to this version time after time. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, beat the pancake mix, dry pudding mix, butter and egg until blended. Stir in pecans. , Roll into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Flatten with the bottom of a glass. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
Nutrition Facts : Calories 85 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 178mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
LOW-FAT BUTTERSCOTCH OATMEAL PECAN COOKIES
Wow these are good for being low-fat! Sometimes to make them even healthier, I replace half the flour with whole wheat flour, and I use 1/4 cup honey to replace half of the light corn syrup. These do not spread out at all. They are wonderful things to pop in your mouth when you want something sweet. This is a variation from Tribole's "Healthy Desserts"
Provided by ShaGun
Categories Drop Cookies
Time 16m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Spray baking sheets.
- Combine oats, flour, cinnamon and baking soda.
- Blend brown sugar, corn syrup, egg whites and maple extract.
- Combine egg mixture with oat mix.
- Stir in pecans and butterscotch chips.
- Bake 8-10 minutes at 350°F.
Nutrition Facts : Calories 73, Fat 1.7, SaturatedFat 0.8, Sodium 22.7, Carbohydrate 13.5, Fiber 0.7, Sugar 6.2, Protein 1.4
BUTTERSCOTCH TOFFEE PECAN COOKIES
I had a bag of butterscotch chips that I needed to use up, so I created this recipe. The cookies were delicious and so easy to make. Everyone that ate the cookies loved them. Hope you enjoy them too.
Provided by Anita Hoffman
Categories Cookies
Time 25m
Number Of Ingredients 10
Steps:
- 1. Mix dry ingredients together.
- 2. In a large mixing bowl, cream together the butter and brown sugar. Add the vanilla and the egg and beat until fluffy.
- 3. Add the dry ingredients to the butter-sugar mixture and blend well.
- 4. Stir in chopped Heath bars, butterscotch chips and nuts.
- 5. Drop the dough by tablespoonfuls onto parchment lined baking sheets.
- 6. Bake at 375 degrees for 10-12 minutes.
EASY BUTTERSCOTCH-PECAN SUGAR COOKIES
These easy cookies start with a pouch of sugar cookie mix. Add butterscotch-flavor pudding and chopped pecans to make them even tastier.
Provided by My Food and Family
Categories Dairy
Time 32m
Yield 42 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Mix all ingredients except nuts in bowl until blended.
- Shape into 42 (1-inch) balls. Roll in nuts until evenly coated. Place, 2 inches apart, on baking sheets.
- Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2 g, TransFat 0.5 g, Cholesterol 10 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
BUTTERSCOTCH-PECAN-OATMEAL COOKIES
From Betty's Soul Food Collection... Try this "adults-only" cookie loaded with extras like coffee liqueur, rich chips, pecans and more.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Make cookie dough as directed on pouch, adding liqueur, vanilla and cinnamon with butter, water and egg. Stir in chips, coconut and pecans.
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
- Bake 8 to 12 minutes or until golden brown and tops are almost dry. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store cookies in airtight container.
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 7 g, TransFat 0 g
BUTTERSCOTCH-PECAN COOKIES
Steps:
- Cream butter; gradually add sugar, beating until light and fluffy. Add egg and vanilla; beat well. Combine flour, baking powder, soda, and salt; add to creamed mixture, mixing well (batter will be stiff). Stir in the pecans and chopped butterscotch morsels. Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake at 350 degrees for 15-18 minutes. Remove from cookie sheets; cool completely on wire racks. Yield: 5-6 dozen
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