Butterscotch Sandies Recipes

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PECAN SANDIES COOKIES



Pecan Sandies Cookies image

Whenever Mother made these cookies, there never seemed to be enough! Even now when I make them, they disappear quickly. These melt-in-your mouth treats are great with a cold glass of milk or a steaming mug of hot chocolate. -Debbie Carlson, San Diego, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 7

2 cups butter, softened
1 cup confectioners' sugar
2 tablespoons water
4 teaspoons vanilla extract
4 cups all-purpose flour
2 cups chopped pecans
Additional confectioners' sugar

Steps:

  • Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. , Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. , Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.

Nutrition Facts : Calories 118 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 49mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

BUTTERSCOTCH PECAN COOKIES



Butterscotch Pecan Cookies image

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

1 package butter recipe golden cake mix (regular size)
1 package (3.4 ounces) instant butterscotch pudding mix
1/4 cup all-purpose flour
3/4 cup vegetable oil
1 large egg, room temperature
1 cup chopped pecans

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.

BUTTERSCOTCH SANDIES



Butterscotch Sandies image

These are a very simple cookie recipe but they are sure good. again they were given to me by a friend I hope you enjoy.

Provided by Zelda Hopkins

Categories     Cookies

Time 20m

Number Of Ingredients 6

1 box pillsbury yellow cake mix with butter
1 box butterscotch instant pudding
1/4 c flour
3/4 c oil
1 large egg
1 c finely chopped pecans

Steps:

  • 1. Combine all ingredients and when well mixed,add 1 cup of chopped pecans. Roll into quarter size balls and baked on greased cookie sheet. Bake at 350 degrees for 10-12 minutes or until lightly brown.

BUTTERSCOTCH PECAN DESSERT



Butterscotch Pecan Dessert image

Light and creamy, this butterscotch dessert never lasts long when I serve it. The fluffy cream cheese layer topped with cool butterscotch pudding is a lip-smacking combination. -Becky Harrison, Albion, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 20 servings.

Number Of Ingredients 8

1/2 cup cold butter, cubed
1 cup all-purpose flour
3/4 cup chopped pecans, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3-1/2 cups cold 2% milk
2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix

Steps:

  • Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

Nutrition Facts : Calories 242 calories, Fat 14g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 247mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

BUTTERSCOTCH PECAN SANDIES PIE RECIPE - (4.5/5)



BUTTERSCOTCH PECAN SANDIES PIE Recipe - (4.5/5) image

Provided by cecelia26_

Number Of Ingredients 9

1 cup cold milk
1 package (4-serving size)
butterscotch flavor instant
pudding & pie filling
1 tub (8 oz.) frozen non-dairy whipped topping, thawed, divided
8 Keebler® Sandies® Pecan
Shortbread cookies (crushed)
1 Keebler® Ready
Crust® Graham Pie Crust

Steps:

  • 1. In large bowl beat milk and pudding mix with wire whisk for 1 minute. Whisk in half of whipped topping. 2. Reserve 1/3 cup of Keebler® Pecan Sandies™ cookies. Stir remaining cookies into pudding mixture. Spread in crust. 3. Top with remaining whipped topping. Sprinkle with remaining Keebler® Pecan Sandies™ cookies. Refrigerate at least 3 hours or until set. Store in refrigerator.

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