Butterscotch Cookies
1/2 lb. (2 sticks) butter
1 scant cup dark brown sugar
1 egg, beaten
1 tsp. vanilla
1/2 tsp. almond or lemon extract
2 scant cups flour
Pecan halves
Cream butter and brown sugar. Add egg, vanilla and almond or lemon. Add flour and beat well 'til well blended. Refrigerate for an hour. Drop by teaspoons on buttered cookie sheet, with pecan half on top. Bake at 375 degrees for 10 minutes. Makes 4 dozen.
1/2 lb. (2 sticks) butter
1 scant cup dark brown sugar
1 egg, beaten
1 tsp. vanilla
1/2 tsp. almond or lemon extract
2 scant cups flour
Pecan halves
Cream butter and brown sugar. Add egg, vanilla and almond or lemon. Add flour and beat well 'til well blended. Refrigerate for an hour. Drop by teaspoons on buttered cookie sheet, with pecan half on top. Bake at 375 degrees for 10 minutes. Makes 4 dozen.
I absolutely love this. I love everything about it from the fabrics, to the colors, to the design. It's fabulous. How is the recipe on there? Is it printed on fabric? I love this so much, I want to make one like it.
ReplyDeleteThanks, Maureen! I should've thought to add how I did the recipe ... I used a Quick Fuse Inkjet Fabric Sheet.
ReplyDelete