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Receta Schrafft's Butterscotch Cookies
by Jeannie Zastawny

Schrafft's Butterscotch Cookies

Martha Stewart. Com

Recipe is courtesy of Judith Jones

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 2 Dozen

Ingredientes

  • 14 tbsp unsalted butter, room temperature
  • 1 1/4 cups dark brown sugar
  • 1 large egg
  • 2 tbsp nonfate dry milk
  • 1 tbsp vanilla
  • 1 3/4 cups flour, plus more for shaping
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup finely chopped pecans

Direcciones

  1. Preheat the oven to 375. F
  2. Line two baking sheets with parchment paper or a nonstick baking mat.
  3. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and the sugar.
  5. Beat in the egg, dry milk, and the vanilla.
  6. In a medium bowl, sift together the flour, baking soda, and salt.
  7. With the mixer running, slowly add the flour mixture to the butter mixture.
  8. Fold in the pecans
  9. Drop by heaping tablespoons of batter onto the prepared baking sheets about 2 inches apart
  10. Lightly flour your fingers
  11. Press each piece of batter into a 3-inch circle.
  12. Transfer to the oven and bake until lightly browned.
  13. Bake for 8 to 10 minutes
  14. Transfer the cookies to a wire rack to cool completely.