Butterscotch Fingers Good Housekeeping
Active time: 30 minutes, plus chilling
Bake time: 12 to 14 minutes per batch
Makes: 66 cookies
2-1/3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine (2 sticks), softened
1 cup packed dark brown sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup pecans, chopped
1. On waxed paper, combine flour, baking powder, and salt.
2. In large bowl, with mixer on medium speed, beat butter and brown sugar until creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla, then egg. On low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl. With spoon, stir in pecans.
3. Shape dough into 12" by 3-3/4" by 1" brick. Wrap in plastic and refrigerate until firm enough to slice, 6 hours or overnight; if using margarine, freeze overnight. (Dough can also be frozen up to 3 months.)
4. Preheat oven to 350ºF. Grease large cookie sheet.
5. With sharp knife, cut brick crosswise into 1/8-inch thick slices. Place slices, 1-inch apart, on prepared cookie sheet. Bake until lightly browned around edges, 12 to 14 minutes. With wide metal spatula, transfer to wire rack to cool. Repeat with remaining dough.
6. Store cookies in cookie jar up to 1 week.
Each cookie: about 65 calories, 1g protein, 7g carbohydrate, 4g total fat (2g saturated), 0g fiber, 11mg cholesterol, 55mg sodium