Double Butterscotch Cookies

Double Butterscotch Cookies

Ingredients:
1/2 cup butter, softened
1/2 cup shortening
4 cups packed brown sugar
4 large eggs
1 tablespoon vanilla extract
6 cups all-purpose flour
3 teaspoons baking soda
3 teaspoons cream of tartar
1 teaspoon salt
1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
1 cup finely chopped pecans

Directions:
In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans. 

Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic. Refrigerate for 4 hours or until firm. 

Unwrap and cut into 1/2-inch slices. Place 2 inches apart on greased cookie sheet. Bake at 375* degrees until lightly browned. Cool 1 to 2 minutes on baking sheet before removing to wire rack to cool completely.

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• Unwrap and cut into 1/2-in. slices. Place 2 in. apart on greased 
  
  baking sheets. Bake at 375° until lightly browned, 9-11 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.