Pecan Butterscotch Shortbread Cookies Karen's Kitchen Stories

Pumpkin Spice Pecan Shortbread Cookies Cook With Manali

Next, add the butterscotch chips and pecans and fold them into the cookie dough gently. Shape the dough into a disc and wrap it in plastic wrap. Place it in the fridge to chill for 30 minutes. While the dough chills, preheat your oven to 350°F and line two large baking sheets with parchment paper or silpat mats.

Butterscotch Shortbread Cookies Mom On Timeout

Instructions. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Beat in the vanilla extract on high speed.

Butterscotch Pecan Cookies Great Grub, Delicious Treats

Sift the dry ingredients (flour mixture) into the creamed mixture. Mix on low speed until well combined. Use a spatula to scrape the sides of the bowl. Add the chopped pecans and butterscotch chips. Mix with a spatula to distribute the nuts and chips and then press the dough together into a ball (see Note 2).

Recipe Brown Butter Pecan Shortbread Cookies Kitchn

Instructions. Preheat oven to 375°F. Whisk or sift together flour, baking soda, and salt in a medium bowl. In a large bowl, use an electric hand mixer or the paddle attachment on a stand mixer to cream together the butter, brown sugar, and granulated sugar until smooth and completely combined.

Pecan Butterscotch Shortbread Cookies Karen's Kitchen Stories

These pecan butterscotch shortbread cookies, loaded with chopped toasted pecans, chopped milk chocolate, brown sugar, and butter, plus a secret ingredient, are soft and tender. This post and recipe were created for Christmas Cookies Week! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Butterscotch Shortbread Cookies

Cover and refrigerate 1 hour or until easy to handle. Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until lightly browned.

Pecan Butterscotch Shortbread Cookies Karen's Kitchen Stories

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, confectioners' sugar, vanilla, and salt until smooth and lightened a bit, two to three minutes. Scrape the bowl with a spatula. Add the flour and mix on low just until fully combined. Add the pecans and mix until evenly combined.

Pecan Butterscotch Shortbread Cookies Karen's Kitchen Stories

Combine the flour, baking soda and salt in a small bowl. Spoon into 1 quart, widemouthed canning jar. Layer remaining ingredients in order given, making sure to pack down each layer firmly. Clean inside of jar with a dry paper towel after each layer. Decorate lid by cutting fabric into a 7-inch wide square or circle.

Butterscotch Pecan Cookies

In a large bowl, cream together butter and powdered sugar. Mix in vanilla extract. Gradually add flour mixture to creamed mixture, stirring to combine. Stir in butterscotch chips and toffee bits. Place dough on top of a sheet of plastic wrap. Form the dough into a log about 2.5 - 3 inches in diameter.

Butterscotch Shortbread Cookies My Copy Me That

Preheat oven to 375°. In a medium mixing bowl, whisk flour, baking soda and salt. Set aside. In a large mixing bowl, beat on medium speed, butter, brown sugar, sugar, vanilla and corn syrup together until creamy. Beat eggs into mixture, one egg at a time. Gradually add flour mixture until mixed well. Stir in butterscotch morsels and pecans.

Butterscotch Pecan Cookies

Bring a big plate of Butterscotch Pecan Shortbread Cookies to your work party and get a nice big high-five from your colleagues. Wait, make that a fist-bump. Print. Butterscotch Pecan Shortbread Cookies. Prep Time: 15 minutes. Cook Time: 50 minutes. Total Time: 1 hour, 5 minutes. Yield: 42 cookies.

Butterscotch Pecan Sandies Bake or Break

This week's Tuesdays with Dorie recipe from Dorie's Cookies is a lovely light shortbread with loads of flavour: Pecan Butterscotch Shortbreads. There are certain ingredients that can only be described as warm. For me, brown sugar and vanilla are warm flavors; butter is too; and nuts, if they're toasted, can be as well.

Butterscotch Pecan Cookies Recipe Allrecipes

Ingredients. 8 ounces (2 sticks or 16 tablespoons) unsalted butter, at room temperature 3/4 cup dark brown sugar 1 teaspoon vanilla extract 2 cups all purpose flour

Tobins' Tastes Glazed Butter Pecan Toffee Cookies

In a large mixing bowl, combine butter and sugar, beating at medium speed with an electric mixer until light and creamy. Add vanilla extract, beating to combine. Add flour mixture, beating until a dough forms. Add pecans, beating to combine. Wrap dough tightly in plastic wrap, and refrigerate for 1 hour. On a lightly floured surface, roll dough.

Butterscotch Shortbread Cookies Mom On Timeout

In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add in the egg and vanilla and mix until combined. Fold in the flour and chopped pecans. Bring the dough into a ball and divide in half. Roll each half into an 8 inch log, then wrap it in plastic wrap.

Butterscotch Shortbread Cookies Mom On Timeout

Preparation. When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper. Set aside. In a medium bowl, mix together the flour, cornstarch, and salt. Set aside. In a separate, larger bowl, cream together the butter and powdered sugar with an electric mixer. Add vanilla and mix until combined.