Every month I make a bunch of cookies to donate to my church’s community meal. I love that I can do something I enjoy and give something back at the same time.
I know that the same people come to the meal every month, so I like to change the cookie recipes around.
I love a slice cookie. They are all uniform in size for the most part. I find them fairly easy to make as well.
The batter is on the thicker side. This aides in the slicing process.
I had my rolls in the refrigerator for about two hours. I recommend keeping one roll refrigerated as you slice the other. If you made one large roll, cut what you need and place the remainder in the fridge while the first batch bakes.
Once the dough starts to soften, it sticks to itself. This of course, makes it a little harder to separate.
The cookies have a wonderful taste and are very delicate. I enjoyed them very much.
BUTTERSCOTCH PECAN REFRIGERATOR COOKIES
1 1/2 Cups Butter
2 Cups Brown Sugar
2 Eggs
1 Teaspoon Vanilla
4 Cups Sifted Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Chopped Pecans
Cream butter and sugar until light. Add eggs and vanilla; beat well. Add sifted flour, baking soda, baking powder and salt to creamed mixture. Add pecans and mix well. Shape into rolls and wrap in wax paper. Chill until very firm. Slice thin and bake on an ungreased baking sheet in a 400 degree oven for 8 to 10 minutes.
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