BUTTERSCOTCH REFRIGERATOR COOKIES
This is from Land O Lakes. They can be made and refridgerated for up to one month. Then just slice and bake.
Provided by MARIA MAC
Categories Dessert
Time 22m
Yield 60 cookies
Number Of Ingredients 8
Steps:
- Melt butterscotch chips in 1-quart saucepan over low heat, stirring constantly, until melted (3 to 5 minutes).
- Place butterscotch mixture in large bowl; add all remaining ingredients except pecans. Beat at low speed, scraping bowl often, until well mixed. Stir in pecans by hand.
- Divide dough in half. Shape each half into 8x1 1/2-inch roll. Wrap in plastic food wrap. Refrigerate until firm (at least 2 hours).
- Heat oven to 400°F Cut rolls into 1/4-inch slices with sharp knife. Place 1-inch apart onto ungreased cookie sheets. Bake for 5 to 7 minutes or until set. Cool 1 minute; remove from cookie sheets.
Nutrition Facts : Calories 84.1, Fat 4.7, SaturatedFat 2.7, Cholesterol 11.7, Sodium 36.8, Carbohydrate 9.9, Fiber 0.2, Sugar 5.4, Protein 0.9
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