BUTTERSCOTCH PECAN COOKIES
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
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 PECAN COOKIES
Serve these butterscotch pecan cookies for dessert or afternoon snack!
Provided by Debby Mayne
Categories Desserts and Sweet Treats
Time 22m
Number Of Ingredients 6
Steps:
- Preheat oven to 375. Spray a cookie sheet with nonstick spray.
- Combine the cake mix, eggs, and oil in a large mixing bowl until the dough is thick
- Fold in the butterscotch chips and pecans.
- Drop the batter onto the baking sheet with a tablespoon about 2 inches apart. If you're using gluten-free cake mix, roll each tablespoonful into a ball before putting it on the cookie sheet so it won't fall apart.
- Bake for 12 minutes.
- Remove from the oven and cool for at least 5 minutes before you remove them from the cookie sheet.
- Serve and enjoy!
Nutrition Facts : Calories 482 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 23 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 3 cookies, Sodium 507 milligrams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
EASY BUTTERSCOTCH-PECAN SUGAR COOKIES
These easy cookies start with a pouch of sugar cookie mix. Add butterscotch-flavor pudding and chopped pecans to make them even tastier.
Provided by My Food and Family
Categories Dairy
Time 32m
Yield 42 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Mix all ingredients except nuts in bowl until blended.
- Shape into 42 (1-inch) balls. Roll in nuts until evenly coated. Place, 2 inches apart, on baking sheets.
- Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2 g, TransFat 0.5 g, Cholesterol 10 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
BUTTERSCOTCH PECAN COOKIES
Make and share this Butterscotch Pecan Cookies recipe from Food.com.
Provided by Doris S.
Categories Drop Cookies
Time 30m
Yield 80 cookies
Number Of Ingredients 10
Steps:
- Cream butter, gradually adding sugar.
- Beat until light and fluffy.
- Add eggs and vanilla and beat well.
- Separately, combine flour, baking powder, soda and salt.
- Add to creamed mixture, mixing well.
- Batter will be stiff.
- Stir in nuts and morsels.
- Drop dough by rounded teaspoonfuls, 2- inches apart onto parchment-lined cookie sheet.
- Bake at 350° for 15-18 minutes.
- Remove from cookie sheet and cool completely on wire racks. Store an airtight container.
Nutrition Facts : Calories 103.3, Fat 6.1, SaturatedFat 2.6, Cholesterol 11.4, Sodium 56.5, Carbohydrate 11.7, Fiber 0.5, Sugar 7.8, Protein 1.1
PECAN SUGAR COOKIES
These make a light crisp sugar cookie and can be dipped in melted chocolate for something a little different. The recipe was printed in the Fall 2008 of Penzeys Spice Magazine.
Provided by PaulaG
Categories Dessert
Time 30m
Yield 70-80 cookies
Number Of Ingredients 9
Steps:
- In a large mixing bowl cream together the butter and sugar until light yellow; beat in eggs and vanilla.
- Mix the flour together in a medium size bowl with baking powder and salt; add the flour mixture a third at a time to the creamed mixture blending well after each addition.
- Fold in the chopped pecans and with lightly floured hands divide the dough in thirds and shape into logs about 10 to 12 inches in length.
- Wrap each log in wax paper and refrigerate for 2 hours; slice the rolls of dough ito 1/4 inch slices and place on parchment lined cookie sheets.
- Bake in a 375 degree oven for 8 to 10 minutes or until browned around the edges.
- Remove cookies to cooling rack and allow to cool completely. When cool, melt the dipping chocolate in top of a double boiler and dip the cookies into the melted chocolate, place on wax paper to set.
Nutrition Facts : Calories 62.1, Fat 3.9, SaturatedFat 1.8, Cholesterol 12.3, Sodium 44.5, Carbohydrate 6.2, Fiber 0.3, Sugar 3, Protein 0.8
BUTTERSCOTCH PECAN DESSERT
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
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.
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