Chewy Butterscotch Cookies

Chewy Butterscotch  Cookies   - Paula Deen
I rarely bake with molasses and this is one time, I did so, and it was a success.
Chewy Toffee Pecan Chocolate Chip Cookies-  Paula Deen   (adapted)
  1. 3 cups gluten free mixture  (rice, tapioca and potato starch)
  2. 1 cup  pecans
  3. 2 teaspoons baking powder
  4. 1⁄2 teaspoon salt
  5. 1 cup margarine, softened
  6. 1 cup sugar
  7. 1 cup firmly packed dark brown sugar
  8. 1⁄4 cup  Molasses
  9. 2 large eggs
  10. 2 teaspoons vanilla extract
  11. 1/2 cup butterscotch chips

  1. Preheat oven to 350°. Line baking sheets with parchment paper.
  2. In the work bowl of a food processor, add flour, pecans, baking powder, and salt; process until nuts are finely ground into flour.
  3. 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.
Makes 3 dozen (approximately)

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