Thursday, May 12, 2005

Butterscotch Fingers

Butterscotch Fingers (Adapted from Good Housekeeping)

2 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
16 tablespoons butter, softened
1 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla
3/4 cup chopped pecans, toasted

In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, beat together butter and sugar until creamy. Mix in egg, beating until combine. Mix in vanilla. Add dry ingredients and mix just until combined. Fold in pecans by hand.

Scoop the dough out onto a piece of parchment paper - shape the dough into 12" x 3 3/4" x 1" brick. Wrap well in plastic wrap and refrigerate (or freeze) until very firm.

Preheat oven to 350

Using a sharp knife, slice the brick into rough 1/8" thick pieces. Arrange slices onto parchment lined cookie sheets. Bake until lightly golden around the edges, about 10 to 14 minutes. Remove and transfer cookies to a wire rack and allow to cool.

Makes about 60 cookies.

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