recipes

Friday, April 8, 2016

BUTTER PECAN COOKIES


2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
½ cup butter, unsalted
½ cup vegetable shortening
½ teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 teaspoon vinegar, cider or white

2 and 1/2 cups  all-purpose flour
1 cup of pecans
1 bag of butterscotch chips
ADD THE WET THEN THE DRY INGRIEDIENTS
add the sugars, butter, shortening
Add flour and other dry ingredients and mix welL
Then fold in the chips and pecans
Cover the dough…AND PLACE IN FRIDGE
CHILL DOUGH FOR 1 HOUR TO KEEP FROM SPREADING- I PUT MINE IN THE FREEZER TO SPEED UP THE PROCESS
WHEN YOU’RE READY TO BAKE- MAKE DOUGH INTO BALLS
Drop the balls into a coating mix of 1/2 cup granulated sugar mixed with 1 3/4 to 2 teaspoons table  salt
preheat your oven to 350°F.

BAKE FOR 9-12 MINUTES

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