Double Butterscotch Cookies

• 1/2 cup butter, softened
• 1/2 cup Crisco
• 4 cups packed brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 6 cups flour
• 1 tablespoon baking soda
• 1 tablespoon cream of tartar
• 1 teaspoon salt
• 10 ounces English toffee bits
• 1 cup hard butterscotch candy, finely chop
• 1/2 cup finely chopped pecans (optional)

1. in large bowl, cream butter, crisco, brown sugar till light and fluffy -- 2-3 minutes --
2. add eggs, one at a time, beating well after each addition.
3. beat in vanilla --
4. combine flour, baking soda, cream of tartar and salt.
5. gradually add to the creamed mixture.mix well.
6. stir in toffee pieces and finely chopped butterscotch candy and pecans, if using --
7. shape into 3 14" rolls.wrap each in plastic wrap -- refrigerate 4 hours.
8. unwrap and cut in 1/2" slices.
9. place 2" apart on greased cookie sheets --
10. bake at 375* for 9-11 minutes.do not overbake --
11. cool 1-2 minutes before removing to rack to cool --
12. if choosing not to bake all the cookies at once -- double wrap and label and freeze cookies up to 2 months -- .

butter, crisco, brown sugar, eggs, vanilla, flour, baking soda, cream of tartar, salt, toffee bits, butterscotch, pecans

Taken from www.food.com/recipe/double-butterscotch-cookies-128932 (may not work)