Last week, I posted a day-to-day plan for getting several kinds of cookies baked and ready for the holidays in three days. It included all the recipes and the time frame in which to get them done. However, for those of you just looking for a cookie reminder, I'm going to blog one of the recipes every day or so. It might be what you are looking for or could clue you into checking back on the first posting for Christmas baking and inspire you to get started! The holidays will be here before we know it.
Butterscotch Cookies
2 ½ cups cake flour
1 teaspoon baking powder
½ cup finely chopped pecans
½ teaspoon nutmeg
1 ¾ cups butter
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
Combine the first four ingredients in a bowl and set aside. In a pan over low heat, melt the butter, letting it simmer but avoid burning. Add the brown sugar and beat it until well mixed. Let cool before adding egg, beating vigorously until smooth. Add vanilla and flour mixture until well combined.
Form dough into two logs, about 2 inches in diameter. Wrap them in wax paper and refrigerate about 30 minutes, then shape them into smoother, more even rolls. Freeze for two hours.
Preheat oven to 375 degrees. Remove rolls from freezer and slice into ¼ inch thick cookies. Place about 2 inches apart on ungreased cookie sheets. Bake for approximately ten minutes or until just golden. Cool and store in airtight container for one week or freeze for up to 2 months.
*Depending on how hard or fast your freezer will cool down things, you might have to let the roll of dough sit out a few minutes when ready to use it so it will be easier to slice.
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