Sliced refrigerator cookies are made extra-special with the addition of butterscotch and pecans.

Prep: 45 min - Chill: 2 hrs - Bake: 5 min

1 cup butterscotch-flavored baking chips
2 3/4 cups all-purpose flour
1 cup LAND O LAKES® Butter, softened*
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1/2 teaspoon baking soda
1/2 cup chopped pecans


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.

*Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.

TIP: Dough can be refrigerated up to 1 month.

Makes 5 dozen

Nutritional Info Per 1 Cookie: Calories 90, Fat 5 g, Cholesterol 14 mg, Sodium 45 mg, Carbohydrates 11 g, Dietary Fiber 1 g, Protein 1 g

This recipe created by Land O'Lakes.