Butterscotch Secrets |
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Source: Pillsbury Cookie Book |
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Yield: Cookies Oven Temp: 375F Prep. Time: min. |
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| Ingredients: | |||
| 1/2 | Cup | Butterscotch Pieces | |
| 1/3 | Cup | Butter | |
| 1 | Cup | Sugar (Confectioners') | |
| 1.5 | Cup | Flour (All Purpose) | |
| 1/2 | Tsp. | Baking Soda | |
| 1 | Each | Egg | |
| 1/2 | Tsp. | Vanilla Extract | |
| 1 | Each | Egg (white) | |
| 1/4 | Tsp. | Cream of Tarter | |
| 1 | Tbs. | Sugar (Granulated) | |
| 3/4 | Cup | Pecans (Chopped) | |
| 1/2 | Cup | Coconut (Flaked) | |
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| Instructions: | |||
| 1. Melt butterscotch pieces and butter in large saucepan over low heat, stirring constantly. Remove form heat. | |||
| 2. Stir in ingredients through vanilla and blend well. | |||
| 3. Reserve 1/4 cup for filling and chill rest for easy handling. | |||
| 4. Beat egg whites and cream of tartar until soft mounds form. | |||
| 5. Add sugar and continue until soft peaks form. | |||
| 6. Stir in pecans, flaked coconut and reserve dough. | |||
| 7. shape chilled dough into 14x4 rectangle on waxed paper. | |||
| 8. spread filling down center of dough. | |||
| 9. Bring dough around filling sealing the edges. | |||
| 10. Shape into roll and wrap. Chill at least 2 hours. | |||
| 11. Cut into 1/4 inch slices and place on ungreased cookie sheet. | |||
| 12. Bake for 10 to 12 minutes. | |||
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