Thursday, May 12, 2005

Butterscotch Sundae Cookies

Butterscotch Sundae Cookies (Adapted from King Arthur Flour Cookie Companion)

2 cups all-purpose flour
1 teaspoon salt, divided
1/2 teaspoon baking powder
1/4 teaspoon baking soda
15 tablespoons unsalted butter, softened and divided
2 cups coarsely chopped pecans
1 1/3 cups packed dark brown sugar
1/2 teaspoon rum extract
2 large eggs
1 cup butterscotch chips

Preheat oven to 375

In a medium bowl, whisk together flour, 1/4 teaspoon salt, baking powder and baking soda.

In a medium skillet over medium-low heat, melt 3 tablespoons butter - add pecans and stir until the nuts begin to brown and toast. Stir in remaining 3/4 teaspoon salt, remove from the heat and scoop the nuts into a small bowl and set aside.

In a large mixing bowl, beat together remaining 12 tablespoons butter and sugar until well combined. Mix in rum extract. Add eggs, one at a time, beating until combined after each. Stir in flour mixture, toasted pecans and butterscotch chips.

Using a tablespoon cookie scoop, drop the dough onto parchment lined baking sheet and flatten slightly. Bake until the cookies are a rich golden brown, about 11 to 14 minutes. Remove and transfer the cookies to a wire rack to cool.

Makes about 40 cookies.

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  1. Hi,
    Just reading the recipe and you have butter amount in the list as divided. Then you say to melt the butter to toast the pecans , then you say to cream the butter. My question is how much of the butter is for melting with the pecans and how much for the creaming?

  2. Hi Susan!

    Thanks for catching that, I missed it! I updated the recipe - 3 tablespoons for the next, 12 for the creaming.