DOUBLE BUTTERSCOTCH COOKIES

Double Butterscotch Cookies image

Provided by grandma2969

Categories Dessert

Time 4h9m

Yield 7 dozen

Number Of Ingredients 12

1/2 cup butter, softened
1/2 cup Crisco
4 cups packed brown sugar
4 large eggs
1 tablespoon vanilla extract
6 cups flour
1 tablespoon baking soda
1 tablespoon cream of tartar
1 teaspoon salt
10 ounces English toffee bits
1 cup hard butterscotch candy, finely chop
1/2 cup finely chopped pecans (optional)

Steps:

in large bowl, cream butter, crisco, brown sugar till light and fluffy -- 2-3 minutes --
add eggs, one at a time, beating well after each addition.
beat in vanilla --
combine flour, baking soda, cream of tartar and salt.
gradually add to the creamed mixture.mix well.
stir in toffee pieces and finely chopped butterscotch candy and pecans, if using --
shape into 3 14" rolls.wrap each in plastic wrap -- refrigerate 4 hours.
unwrap and cut in 1/2" slices.
place 2" apart on greased cookie sheets --
bake at 375* for 9-11 minutes.do not overbake --
cool 1-2 minutes before removing to rack to cool --
if choosing not to bake all the cookies at once -- double wrap and label and freeze cookies up to 2 months -- .