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Schraft's Butterscotch Cookies

Author/Submitted by:
Servings: 36
Categories: Cookies / Desserts

2  Tablespoons  Unsalted Butter, softened
3/4  Cup  Vegetable Shortening
1 3/4  Cups  Flour
1/2  Teaspoon  Baking Soda
1 1/4  Cups  Brown Sugar
1    Egg
2  Tablespoons  Nonfat Dry Milk
1  Tablespoon  Vanilla
1/2  Teaspoon  Salt
1  Cup  Pecans, finely chopped

Preheat oven to 375 and grease cookie sheets. Combine butter and shortening and beat for a few seconds. Add sugar and beat until creamy. Add the egg, dry milk, and vanilla and beat until light. Stir together the flour, baking soda, and salt with a fork to mix and lighten. Add to the butter mixture and blend. Stir in the pecans and mix well. Drop by heaping tablespoons onto cookie sheets and bake 7 to 10 minutes. Makes about 3 dozen.

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