Butterscotch Pecan Shortbread Cookie Mix

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  • Makes: 40 servings
  • Serving Size: 1 cookie
  • Makes: 40 cookies
  • Prep: 15 mins
  • Bake: 7 mins to 9 mins 350°F per batch

Butterscotch Pecan Shortbread Cookie Mix

Directions

  1. In a 1-quart jar layer flour, brown sugar, granulated sugar, pecans, pudding mix, and butterscotch pieces; fasten lid. Include directions for making cookies with gift.

From the Test Kitchen

To Make Cookies:

Preheat oven to 350 degrees F. Empty the contents of the jar into a very large bowl. Beat or stir in 3/4 cup shortening and 1/4 cup softened butter until crumbly. Use your hands to knead mixture until a dough forms. Shape dough into 1 1/4-inch balls. Place 2 inches apart onto an ungreased cookie sheet. Flatten slightly, smoothing edges as necessary. Bake for 7 to 9 minutes or until edges are lightly browned. Cool for 2 minutes on cookie sheet. Transfer cookies to a wire rack; cool.

To Make Ahead:

Store jar of mix in a cool, dry place for up to 1 month.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Butterscotch Pecan Shortbread Cookie Mix)

  • Per serving:
  • 124 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 3 mg chol. ,
  • 54 mg sodium ,
  • 14 g carb. ,
  • 0 g fiber ,
  • 10 g sugar ,
  • 1 g pro.
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