Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
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.