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Pecan Butterscotch Cookies

Total Time

Prep/Total Time: 25 min.

Makes

about 1-1/2 dozen

These are the quickest, tastiest cookies I've ever made. They can be varied endlessly, but I come back to this version time after time. —Trisha Kruse, Eagle, Idaho
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Ingredients

  • 1 cup complete buttermilk pancake mix
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 1/3 cup butter, melted
  • 1 large egg
  • 1/2 cup chopped pecans, toasted

Directions

  1. In a large bowl, beat the pancake mix, dry pudding mix, butter and egg until blended. Stir in pecans.
  2. Roll into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Flatten with the bottom of a glass. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
Editor's Note: You may substitute biscuit/baking mix for the complete buttermilk pancake mix.

Nutrition Facts

1 cookie: 85 calories, 5g fat (2g saturated fat), 17mg cholesterol, 178mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 1g protein.

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