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Schrafft’s Butterscotch Cookies


Adapted from The Tenth Muse, by Judith Jones

The original recipe does not specify whether or not, or how much, to pack the brown sugar. I lightly packed mine, just enough to smooth the top, and it worked out nicely. Also, does anyone know what the nonfat dry milk does here? It must do something important, but I’m stumped.

Lastly, note that the flavor of these cookies takes some time to develop. I baked them last night, and they were good, but they were even more interesting by this morning. And they’re fantastic tonight.

Yield: about 30 cookies


1 ¾ cups all-purpose flour
½ tsp. baking soda
½ tsp. salt
14 Tbsp. (1 ¾ sticks) unsalted butter, at room temperature
1 ¼ cups dark brown sugar
1 large egg
2 Tbsp. nonfat dry milk
1 Tbsp. vanilla extract
1 cup finely chopped pecans



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