Butterscotch Pecan Shortbread Cookie Mix
Source: Better Homes and Gardens
Gallery
Credit: Andy Lyons
Recipe Summary
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; fat 7g; cholesterol 3mg; saturated fat 3g; carbohydrates 14g; mono fat 1g; poly fat 2g; sugars 10g; protein 1g; vitamin a 36IU; thiamin 0.4mg; niacin equivalents 0.3mg; folate 8.8mcg; sodium 54mg; potassium 11mg; calcium 11mg; iron 0.3mg.