Butterscotch Cookies


Butterscotch Cookies
Makes 16-18 cookies

2 tablespoons shortening
2 tablespoons butter, softened
1 cup light brown sugar, packed
1 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
3/4 teaspoons baking soda
3/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 large egg
1/4 cup English toffee bits
1/4 cup pecans, finely chopped

Preheat oven to 375 degrees.

In a large bowl, cream together the shortening, butter and brown sugar until light and fluffy. Beat in the egg and vanilla. Then combine the flour, cream of tartar, baking soda and salt. Gradually add those ingredients to the creamed mixture. Stir in toffee bits and pecans.

Shape dough into a 10-inch roll and wrap in plastic wrap. Refrigerate 4 hours.

Unwrap dough and slice into 1/2 inch size cookies. On a parchment paper lined baking sheet, place each cookie 2 inches apart and bake 9-11 minutes on the middle rack of oven.

Let cookies cool approximately 2 minutes before moving to a wire cooling rack.

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