Butterscotch Pecan Shortbread Cookie Mix
Ingredients
Directions
To Make Cookies:
Preheat oven to 350°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.
Nutrition Facts
Per Serving:
124 calories; 7 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 1 g monounsaturated fat; 3 mg cholesterol; 54 mg sodium. 11 mg potassium; 14 g carbohydrates; 0 g fiber; 10 g sugar; 1 g protein; 0 g trans fatty acid; 36 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 9 mcg folate; 0 mcg vitamin b12; 11 mg calcium; 0 mg iron;