Double Butterscotch Cookies (Cookies)

 

About 7 dozen

• ½ cup butter or margarine, softened
• ½ cup shortening
• 4 cups packed brown sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 6 cups all-purpose flour
• 1 tablespoon baking soda
• 1 tablespoon cream of tartar
• 1 teaspoon salt
• 1 package English toffee bits (10 ounces) or almond brickle chips (7½ ounces)
• 1 cup finely chopped pecans

1. In a mixing bowl, cream the butter, shortening and brown sugar ; add eggs, one at a time, beating well after each addition ; beat in vanilla.
2. Combine flour, baking soda and salt ; gradually add to the creamed mixture.
3. Stir in toffee bits and pecans ; shape into three 14-inch rolls.
4. Wrap each in plastic wrap ; refrigerate  for 4 hours or until firm.
5. Unwrap and cut into ½-inch slices ; place 2 in. apart on greased baking sheets.
6. Bake at 375F (190C) for 9-11 minutes or until lightly brown ; cool for 1-2 minutesbefore removing to wire racks to cool completely.

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