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.
1 cup complete buttermilk pancake mix
1 (3.4 ounce) package instant butterscotch pudding mix
1/3 cup butter, melted
1/2 cup chopped pecans, toasted
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.
Preparation Time: 15 minutes
Bake Time: 10 minutes
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.
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