Chewy Butterscotch Cookies
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Chewy Butterscotch Cookies - Paula Deen
Chewy Toffee Pecan Chocolate Chip Cookies- Paula Deen (adapted)
Ingredients
Ingredients
- 3 cups gluten free mixture (rice, tapioca and potato starch)
- 1 cup pecans
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup margarine, softened
- 1 cup sugar
- 1 cup firmly packed dark brown sugar
- 1⁄4 cup Molasses
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup butterscotch chips
- Preheat oven to 350°. Line baking sheets with parchment paper.
- In the work bowl of a food processor, add flour, pecans, baking powder, and salt; process until nuts are finely ground into flour.
- In a large bowl, beat margarine and sugars at medium-high speed with an electric mixer until fluffy, about 3 minutes. Add molasses, eggs, and vanilla; beat on low speed just until blended. Gradually add flour mixture, beating just until dough forms. Stir in butterscotch bits. Roll dough into 1-inch balls. (Do not flatten.) Place 2 inches apart on prepared baking sheets. Bake for 10 to 12 minutes, or until lightly browned and slightly flattened. Let cool on pans for 15 minutes. Remove from pans, and cool completely on wire racks.
What a beautiful and delicious cookies...
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