Butterscotch Pecan Thins
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- 1-1/2 sticks (3/4 cup) unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1 large egg
- 1-1/2 teaspoons vanilla
- 1-1/2 cups all-purpose flour
- 3/4 teaspoon double-acting baking powder
- 1/2 teaspoon salt
- about 48 pecan halves
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- In a bowl with an electric mixer cream the butter with
the brown sugar until the mixture is light and fluffy and
beat in the egg and the vanilla. Into the bowl sift together
the flour, the baking powder, and the salt, beat the dough
until it is firm enough to handle. Halve the dough and on
a piece of wax paper form each half into a 6-inch log, using
the wax paper as a guide. Chill the logs, wrapped in the
wax paper, for at least 4 hours or overnight.
- Preheat the oven to 350° F. Cut the logs into 1/4-inch-thick
slices with a sharp knife, arrange the slices 3 inches apart
on lightly buttered baking sheets, and press a pecan half
onto each cookie. Bake the cookies in batches in the middle
of the oven for 10 to 12 minutes, or until they are golden,
and let them cool on the baking sheets for 1 minute. Transfer
the cookies to racks and let them cool completely.
Makes about 48 cookies
Gourmet, May 1993
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Butterscotch
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