SCHRAFFT'S BUTTERSCOTCH COOKIES

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Schrafft's Butterscotch Cookies image

This recipe for delicious butterscotch cookies is courtesy of Judith Jones.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 30 cookies

Number Of Ingredients 9

14 tablespoons unsalted butter, room temperature
1 1/4 cups dark-brown sugar
1 large egg
2 tablespoons nonfat dry milk
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour, plus more for shaping
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped pecans

Steps:

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat in egg, dry milk, and vanilla.
  • In a medium bowl, sift together flour, baking soda, and salt. With the mixer running, slowly add flour mixture to butter mixture. Fold in pecans.
  • Drop heaping tablespoons of batter onto prepared baking sheets about 2 inches apart. Lightly flour your fingers and press each piece of batter into a 3-inch circle.
  • Transfer to oven and bake until lightly browned, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.

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