Butterscotch Cookies (Diabetic Friendly)

By cwyorkiex3

This old-fashioned recipe has been in my family for years,” writes Beverly Duncan of Big Prairie, Ohio. “It’s also delicious with miniature chocolate chips or coconut in place of the toffee bits.

Ingredients

• 2 tablespoons butter, softened
• 2 tablespoons shortening
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/4 cup English toffee bits or almond brickle chips
• 1/4 cup finely chopped pecans

Preparation

Step 1

In a large bowl, cream the butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture ans mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm.

Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1-2 minutes before removing from pans to wire racks. Yield: about 1-1/2 dozen.


Nutritional Facts 1 cookie equals 111 calories, 4 g fat (1 g saturated fat), 14 mg cholesterol, 96 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.