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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.