Toffee Pecan Cookies
• ¾ cup butter flavored Crisco
• 1 ¼ cups finely packed brown sugar
• 2 tbsp. milk (2% works fine)
• 1 tbsp. vanilla
• 1 egg
• 1 ¾ cups all-purpose flour
• ¾ tsp. baking soda
• 1 tsp. salt
• 1 cup chopped toffee candy
• ¾ cup chopped pecans
Heat oven to 375-degrees.
Cream butter flavored Crisco, brown sugar, milk and vanilla in large bowl. Blend at medium until creamy. Blend in egg. Combine flour, salt and baking soda. Gradually add flour mixture to cream mixture. Stir in toffee and nuts.
Drop rounded spoonful of dough 3-inches apart onto parchment lined baking sheet. Bake for 8-10 minutes or until light brown. Allow to cool slightly on the pan before removing to cooling rack. Do not over bake. The cookies will appear “doughy” when removed from oven, but will setup perfectly – soft in the middle and crunchy on the outside.
Cranberry Pecan Oatmeal Cookies
•3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
•3/4 cup sugar
•3/4 cup firmly packed brown sugar
•2 large eggs
•2 teaspoons vanilla extract
•1 cup All Purpose Flour
•1 teaspoon baking soda
•1 teaspoon ground cinnamon
•1/4 teaspoon salt
•2 3/4 cups old-fashioned rolled oats
•1 cup dried cranberries
•3/4 cup rough chopped pecans
HEAT oven to 350ºF.
BEAT shortening, sugar and brown sugar in large bowl at medium speed until blended. Beat in eggs one at a time and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and pecans. Drop by rounded spoonful about
2-inches apart on prepared baking sheets.
BAKE 10 to 12 minutes or until light brown….do not over bake. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.