Bella’s Butterscotch Fingers



  • 2 13cups flour
  • 12teaspoon baking powder
  • 12teaspoon salt
  • 1cup butter, softened
  • 1cup packed dark brown sugar
  • 1teaspoon vanilla extract
  • 1large egg
  • 34cup pecans, chopped


  1. On waxed paper, combine flour, baking powder and salt.
  2. In a large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula; beat in vanilla, then egg; at low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl; with spoon, stir in pecans.
  3. Shape dough into a 12″ by 3 3/4″ by 1″ brick.
  4. Wrap brick in plastic wrap and refrigerate at least 6 hours or overnight until firm enough to slice.
  5. Or place brick in freezer about 2 hours.
  6. Preheat oven to 350°.
  7. Grease a large cookie sheet; with sharp knife, cut brick crosswise into 1/8-inch thick slices; place slices, 1 inch apart, on cookie sheets.
  8. Bake cookies 12-14 minutes or until lightly browned around edges.
  9. Transfer cookies to wire rack to cool.

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