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<blockquote data-quote="moreluck" data-source="post: 811309" data-attributes="member: 1246">Butterscotch Wafers&nbsp;Ingredients:&nbsp;1/2 cup unsalted butter, softened2 cups packed dark brown sugar2 eggs1/2 teaspoon salt1 1/2 teaspoon baking powder1 1/4 cup all-purpose flour1 1/2 cup chopped walnuts or pecans&nbsp;Directions:In a large mixing bowl, cream together the butter and brown sugar until fluffy, about 3 minutes. &nbsp;Add the eggs, one at a time, beating well after each addition. Add the salt, baking powder and flour. Mix until a very soft dough comes together. Add the nuts and mix again. &nbsp;Refrigerate the dough until firm, at least an hour or more. &nbsp;Preheat the oven to 375 degrees friend. Line 2 baking sheets with parchment paper. &nbsp;Scoop the dough by the teaspoonful onto the prepared baking sheets, leaving about 2 inches between cookies. Using a moistened hand or the bottom of a glass, flatten the balls of dough slightly. &nbsp;Bake for 10 to 12 minutes, or until golden brown at the edges. Remove from the oven, cool 1 minute on baking sheet, then transfer to a wire rack and cool completely. Store in an airtight container at room temperature.</blockquote>

[QUOTE="moreluck, post: 811309, member: 1246"] Butterscotch Wafers Ingredients: 1/2 cup unsalted butter, softened 2 cups packed dark brown sugar 2 eggs 1/2 teaspoon salt 1 1/2 teaspoon baking powder 1 1/4 cup all-purpose flour 1 1/2 cup chopped walnuts or pecans Directions: In a large mixing bowl, cream together the butter and brown sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the salt, baking powder and flour. Mix until a very soft dough comes together. Add the nuts and mix again. Refrigerate the dough until firm, at least an hour or more. Preheat the oven to 375 degrees friend. Line 2 baking sheets with parchment paper. Scoop the dough by the teaspoonful onto the prepared baking sheets, leaving about 2 inches between cookies. Using a moistened hand or the bottom of a glass, flatten the balls of dough slightly. Bake for 10 to 12 minutes, or until golden brown at the edges. Remove from the oven, cool 1 minute on baking sheet, then transfer to a wire rack and cool completely. Store in an airtight container at room temperature. [/QUOTE]

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