BUTTERSCOTCH PECAN COOKIES
Butterscotch pecan cookies have a rich buttery flavor. No one will guess they started from convenient cake and pudding mixes. - Betty Janway, Ruston, Louisiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 202 calories, Fat 12g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 201mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
HONEY BUTTERSCOTCH FONDUE WITH SALTED PECAN COOKIES
Provided by Food Network
Categories dessert
Time 1h30m
Yield 8 servings (5 cups fondue, 24 cookies)
Number Of Ingredients 15
Steps:
- For the shortbread: Preheat the oven to 350 degrees F. Line two baking sheets with parchment.
- In a food processor, pulse together the pecans and sugar just until sandy--do not overpulse, as you don't want a paste. Add the flour and salt; pulse until combined. Cut butter into small cubes and add to the food processor. Pulse until the mixture resembles coarse crumbs. Add the water and pulse quickly, until a rough dough forms.
- Turn out onto a lightly floured work surface and press into a cohesive dough. Roll to a 1/4-inch thickness. Using a knife or a rectangular cookie cutter, cut into 1-by-3-inch rectangles, about 24 total; re-roll scraps if necessary.
- Sprinkle the tops of the cookies lightly with sea salt. Transfer to the prepared baking sheets and refrigerate for 30 minutes.
- Bake until golden brown at the edges, 14 to 17 minutes.
- Let the cookies cool to room temperature.
- For the fondue: Combine the sugar, water and honey in a large saucepan and bring to a boil. Cook until the mixture is a deep-amber caramel color, 8 to 10 minutes.
- Carefully pour in the cream--stand back as the mixture will bubble and splatter. Once the bubbling subsides, turn off the heat and whisk the caramel until smooth.
- Whisk in the whiskey, butter, salt and vanilla.
- Pour the sauce into the fondue pots and keep warm.
- Serve the fondue with the cookies.
BUTTERSCOTCH PECAN COOKIES
Make and share this Butterscotch Pecan Cookies recipe from Food.com.
Provided by Doris S.
Categories Drop Cookies
Time 30m
Yield 80 cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 103.3, Fat 6.1, SaturatedFat 2.6, Cholesterol 11.4, Sodium 56.5, Carbohydrate 11.7, Fiber 0.5, Sugar 7.8, Protein 1.1
BUTTERSCOTCH PECAN COOKIES
Serve these butterscotch pecan cookies for dessert or afternoon snack!
Provided by Debby Mayne
Categories Desserts and Sweet Treats
Time 22m
Number Of Ingredients 6
Steps:
- Preheat oven to 375. Spray a cookie sheet with nonstick spray.
- Combine the cake mix, eggs, and oil in a large mixing bowl until the dough is thick
- Fold in the butterscotch chips and pecans.
- Drop the batter onto the baking sheet with a tablespoon about 2 inches apart. If you're using gluten-free cake mix, roll each tablespoonful into a ball before putting it on the cookie sheet so it won't fall apart.
- Bake for 12 minutes.
- Remove from the oven and cool for at least 5 minutes before you remove them from the cookie sheet.
- Serve and enjoy!
Nutrition Facts : Calories 482 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 23 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 3 cookies, Sodium 507 milligrams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
PECAN & BUTTERSCOTCH CHIP COOKIE MIX IN A JAR
Make and share this Pecan & Butterscotch Chip Cookie Mix in a Jar recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 30m
Yield 24-36 cookies
Number Of Ingredients 12
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.
Nutrition Facts : Calories 117.8, Fat 4.2, SaturatedFat 2.3, Sodium 77.7, Carbohydrate 19.4, Fiber 0.5, Sugar 13.7, Protein 1.1
LOW-FAT BUTTERSCOTCH OATMEAL PECAN COOKIES
Wow these are good for being low-fat! Sometimes to make them even healthier, I replace half the flour with whole wheat flour, and I use 1/4 cup honey to replace half of the light corn syrup. These do not spread out at all. They are wonderful things to pop in your mouth when you want something sweet. This is a variation from Tribole's "Healthy Desserts"
Provided by ShaGun
Categories Drop Cookies
Time 16m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Spray baking sheets.
- Combine oats, flour, cinnamon and baking soda.
- Blend brown sugar, corn syrup, egg whites and maple extract.
- Combine egg mixture with oat mix.
- Stir in pecans and butterscotch chips.
- Bake 8-10 minutes at 350°F.
Nutrition Facts : Calories 73, Fat 1.7, SaturatedFat 0.8, Sodium 22.7, Carbohydrate 13.5, Fiber 0.7, Sugar 6.2, Protein 1.4
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