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    BUTTERSCOTCH COOKIES II


    Source of Recipe


    UNKNOWN
    BUTTERSCOTCH COOKIES II
    (Yield: 6 dozen)

    1 cup butter or margarine, softened
    2 cups firmly packed brown sugar
    4 cups self-rising flour
    2 eggs
    1 teaspoon vanilla extract
    1 cup chopped pecans

    In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add flour, eggs, and vanilla; beat until well blended. Stir in pecans.

    Divide dough in half; shape into 12-inch logs; wrap in waxed paper. Chill for 2 hours or until firm.

    Preheat oven to 400°F. Lightly spray cookie sheets with non-stick vegetable spray.

    Slice dough rolls into 1/4-inch slices. Place, 1-inch apart, on prepared cookie sheets.

    Bake 8 to 10 minutes or until lightly browned around the edges. Remove from cookie sheets; cool completely on a wire rack.

 

 

 


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