Butterscotch Refrigerator Cookies
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
1/2 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
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
*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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Land O'Lakes.