Butterscotch Cookies

• 2 tablespoons butter, softened
• 2 tablespoons shortening
• 1 cup packed brown sugar
• 1 large 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

1. In a large bowl, cream butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic. Refrigerate 4 hours or until firm.
2. Preheat oven to 375u0b0. Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on
3. coated with cooking spray. Bake 9-11 minutes or until lightly browned. Cool 1-2 minutes before removing from pans to wire racks.
4. Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

butter, shortening, brown sugar, egg, vanilla, flour, baking soda, cream of tartar, salt, toffee bits, pecans

Taken from www.tasteofhome.com/recipes/butterscotch-cookies/ (may not work)