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Butterscotch Fingers




Source of Recipe


Good Housekeeping


List of Ingredients




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



Recipe



1. On waxed paper, combine flour, baking powder, and salt.

2. In large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla, then egg. At 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 brick in plastic wrap and refrigerate at least 6 hours or overnight until firm enough to slice. Or place brick in freezer about 2 hours. (If using margarine, freeze brick overnight.)

4. Preheat oven to 350 degrees F. Grease large cookie sheet. With sharp knife, cut brick crosswise into 1/8-inch-thick slices. Place slices, 1 inch apart, on cookie sheet. Bake cookies 12 to 14 minutes or until lightly browned around edges. Transfer cookies to wire rack to cool. Repeat with remaining dough