Double Butterscotch Cookies

Total Time: 4 hrs 9 mins Preparation Time: 4 hrs Cook Time: 9 mins

Ingredients

• 1/2 cup butter, softened
• 1/2 cup crisco
• 4 cups packed brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 6 cups flour
• 1 tablespoon baking soda
• 1 tablespoon cream of tartar
• 1 teaspoon salt
• 10 ounces english toffee bits
• 1 cup hard butterscotch candy, finely chop
• 1/2 cup finely chopped pecans (optional)

Recipe

• 1 in large bowl, cream butter, crisco, brown sugar till light and fluffy -- 2-3 minutes --
• 2 add eggs, one at a time, beating well after each addition.
• 3 beat in vanilla --
• 4 combine flour, baking soda, cream of tartar and salt.
• 5 gradually add to the creamed mixture.mix well.
• 6 stir in toffee pieces and finely chopped butterscotch candy and pecans, if using --
• 7 shape into 3 14" rolls.wrap each in plastic wrap -- refrigerate 4 hours.
• 8 unwrap and cut in 1/2" slices.
• 9 place 2" apart on greased cookie sheets --
• 10 bake at 375* for 9-11 minutes.do not overbake --
• 11 cool 1-2 minutes before removing to rack to cool --
• 12 if choosing not to bake all the cookies at once -- double wrap and label and freeze cookies up to 2 months -- .