Pecan Butterscotch Cookies

These are the quickest, tastiest cookies you'll ever make. They can be varied endlessly, but you'll come back to this version time after time.

Yield

21 servings

Ingredients

1 cup complete buttermilk pancake mix
1 (3.4 ounce) package instant butterscotch pudding mix
1/3 cup butter, melted
1 egg
1/2 cup chopped pecans, toasted

Directions

Preheat the oven to 350°F (177°C). Line baking sheet with cooking parchment paper or silicone baking mat.

In a large bowl, beat the pancake mix, pudding mix, butter and egg until blended. Stir in pecans. Roll into 1 1/2-inch balls. Place 2 inches apart on prepared baking sheets. Flatten with the bottom of a glass.

Bake for 8 to 10 minutes or until edges begin to brown. Remove to wire cooling racks to cool.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 10 minutes

Additional Information

If you don't have cooking parchment paper or a silicone baking mat, spray baking sheet with cooking spray.

You may substitute regular biscuit/baking mix for the buttermilk pancake mix.

Nutritional Information

Amount per serving: Calories 88, Fat 6 g (Saturated Fat 2 g), Cholesterol 18 mg, Sodium 167 mg, Carbohydrate 8 g, trace fiber, protein 1 g. Diabetic Exchanges: fat 1, starch 1/2.

Recipe Courtesy Of

Trisha Kruse, Eagle, Idaho

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