Pecan Butterscotch Chip Cookie Mix In A Jar Food

CHOCOLATE CHIP PECAN COOKIE MIX IN A JAR

Steps:

• 1. Layer ingredients in quart jar in this order: flour mixture, chocolate chips,sugar, pecans. information to attach to jar
• 2. "Chocolate Chip Pecan Cookie Mix" -Preheat oven to 375 degrees. -Empty cookie mix into mixing bowl and blend thoroughly. -Add 1/2 cup softened butter, 1 beaten egg, and 1/2 teaspoon vanilla; blend well. -Shape into 1-inch balls and place on greased cookie sheets, 2 inches apart. -Bake for 12 to 15 minutes until tops are slightly browned. -Cool for several minutes before removing to racks.

SPECIAL BUTTERSCOTCH CHIP COOKIES IN A JAR

Steps:

• Layer the ingredients in the order given in a one quart wide mouth canning jar. Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar. Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric. Place the fabric over the wide mouth lid and rim and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card to the ribbon or raffia with the following mixing and baking directions:
• Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup of butter or margarine, 1 egg, and 1/2 teaspoon of vanilla. Use hands to mix the wet and dry ingredients together. When completely blended, roll into large walnut sized balls. Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball. Bake at 350 in a preheated oven for 8-10 minutes.

PECAN & BUTTERSCOTCH CHIP COOKIE MIX IN A JAR

Steps:

• Layer the ingredients in the order given in a one quart wide mouth canning jar.
• Firmly pack each ingredient in place.
• It will be a tight fit, but all ingredients will fit in the jar.
• Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric.
• Place the fabric over the wide mouth lid and rim and secure with a rubber band.
• Tie on a raffia or ribbon bow to cover the rubber band.
• Attach a card to the ribbon or raffia with the following mixing and baking directions: Empty jar of cookie mix into a large mixing bowl.
• Add 1/2 cup of butter or margarine, 1 egg, and 1/2 teaspoon of vanilla.
• Use hands to mix the wet and dry ingredients together.
• When completely blended, roll into large walnut sized balls.
• Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball.
• Bake at 350 in a preheated oven for 8-10 minutes.

BUTTERSCOTCH PECAN COOKIES

Steps:

• In large bowl, combine the first five ingredients until well blended. Stir in pecans (the dough will be crumbly). , Roll rounded tablespoonfuls of dough into balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 2 minutes; remove from pans to wire racks to cool completely.

BUTTERSCOTCH PECAN COOKIES

Steps:

• Cream butter, gradually adding sugar.
• Beat until light and fluffy.
• Add eggs and vanilla and beat well.
• Separately, combine flour, baking powder, soda and salt.
• Add to creamed mixture, mixing well.
• Batter will be stiff.
• Stir in nuts and morsels.
• Drop dough by rounded teaspoonfuls, 2- inches apart onto parchment-lined cookie sheet.
• Bake at 350° for 15-18 minutes.
• Remove from cookie sheet and cool completely on wire racks. Store an airtight container.

BUTTERSCOTCH CHIP COOKIES MIX IN A JAR

Steps:

• 1. Layer the ingredients in the order given in a one quart wide mouth canning jar. Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar.
• 2. Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric. Place the fabric over the wide mouth lid and rim and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band.
• 3. Attach the following recipe on a gift tag:
• 4. Butterscotch Chip Cookies: Heat oven to 350 degrees F. Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup of butter or margarine, 1 egg, and 1/2 teaspoon vanilla extract. Use hands to mix the wet and dry ingredients together. When completely blended, roll into large walnut-size balls. Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball. Bake for 8-10 minutes. Makes 2 dozen.