|The Girl Scouts' box and my cookies on the plate.|
Finally, success! I have made the recipe several times now, so I am sure of it's consistency. The chips are important. I decided on butterscotch chips. Kraft also makes a caramel chip now. But it remains very chewy like a caramel, so it has a tendency to stick to dental work. Ugh. But a yummy chip, if you don't mind picking it off your teeth.
I also used salted butter to give it that salted caramel taste. If you don't have salted butter on hand, add 1/4 teaspoon for every stick of unsalted butter used. So for this recipe, add an additional 1/2 teaspoon salt for the 2 sticks (or 1 cup) of unsalted butter.
|The Girl Scouts' cookie is on the left. And mine is on the right.|
Butterscotch Pecan Cookies
1 cup salted butter, softened
1 cup firmly packed brown sugar
2 egg yolks
1 teaspoon vanilla
2 teaspoons dark rum
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
¾ cup pecan pieces
¾ cup butterscotch chips
Preheat oven to 300º
- Beat butter and sugar until creamy and light. Add egg yolks one at a time, beating well after each. Mix in vanilla and rum.
- Combine and whisk together: flour, baking powder, salt, and cinnamon. Add to butter mixture, beating well. Stir in pecans and butterscotch chips.
- Shape into 1 inch balls, or, alternately, drop by rounded tablespoons onto ungreased baking sheets. Bake for 17 minutes, or until edges are barely golden. These are very light cookies. Let cool on pan for a few minutes before removing to wire rack to cool.
Yield: 2 ½ dozen