Butterscotch Pecan Shortbread Cookie Mix
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Butterscotch Pecan Shortbread Cookie Mix
Directions
- 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.
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.