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Double Butterscotch Cookies

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This is a very old recipe that's been in the family for generations. Sometimes I'll omit the toffee bits and add miniature chocolate chips or coconut instead

What You Need:
(Makes: about 7 dozen or 42 servings)

1/2 cup of butter, softened
1/2 cup of shortening
4 cups of packed brown sugar
4 eggs
1 tablespoon of vanilla extract
6 cups of all-purpose flour
3 teaspoons of baking soda
3 teaspoons of cream of tartar
1 teaspoon of salt
1 package of English toffee bits (10 ounces) or almond brickle chips (7 & 1/2 ounces)
1 cup of pecans, finely chopped

What to Do:
In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans.

STEP 2) Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic wrap. Refrigerate for 4 hours or until firm.

STEP 3) Unwrap and cut into 1/2 inch slices. Place 2 inches apart on greased baking sheets. Bake cookies at 375 degrees for 9 to 11 minutes or until lightly browned. Cool for 1 to 2 minutes before removing from pans to wire racks to cool completely.

STEP 4) Enjoy!



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