Mrs. Field's Butterscotch Cookies

1/2 C butter, softened
1/2 C shortening
4 C packed brown sugar
4 eggs
1 T vanilla extract
6 C all-purpose flour
3 t baking soda
3 t cream of tartar
1 t salt
1 package English toffee bits (10 ounces) or almond brickle chips (7 1/2 ounces)
1 C finely chopped pecans


In a large mixing bowl, cream the butter, shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Stir in toffee bits and pecans.

Shape into three 14" rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/2" slices. Place 2" apart on greased baking sheets. Bake at 375 degrees F for 8-11 minutes or until lightly browned. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

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