Butterscotch Pecan Shortbread Cookie In A Jar Recipe

Craving a sweet holiday indulgence? These butterscotch pecan shortbread bites will be sure to cure your dessert craving. Any friend or family member would be lucky to receive this cookie in a jar recipe in the coming holiday season.

Butterscotch Pecan Shortbread Cookie

Ingredients Needed:

Assembly Directions:

Ready your clean, 1 quart glass jar or container to be filled with a layer of each one of the ingredients listed above. The first layer within your container should be the 1 & 1/2 cups of all purpose flour. The following layers can be in any order you desire but the mix should include 1 cup of butterscotch flavor pieces, 1 package of butterscotch instant pudding mix, 1/3 cup of toasted pecans, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar. Seal the top of your container off and store it in a cool and dry place. This Butterscotch Pecan Shortbread Cookie in a Jar Recipe has a shelf life of one month and makes around three dozen cookies. Make sure to place baking directions with your cookie jar recipe.

Baking Instructions:

Begin by preheating your oven to 350 degrees Fahrenheit. Next, you will want to prepare a large cookie sheet with either non-stick foil or parchment baking paper. In a medium size mixing bowl stir or beat 1/4 cup of slightly softened butter with 3/4 cup of shortening. Now it is time to grab a larger mixing bowl and combine all contents of the recipe jar with the butter and shortening mixture. Your hands can be utilized to knead the mixture thoroughly until a dough like consistency has formed. Once the batter is ready, it will be time to round small balls (1 & 1/4 inches) of dough 2 inches apart on the pre-prepared cookie sheet. Flatten each dough ball into a smooth shape. The cookies will bake for 7 - 9 minutes depending upon the strength of your oven. Once baked, let the cookies cool on a wire rack for around five minutes or so before serving. Any uneaten cookies should be stored in layers of waxed paper within an airtight container at room temperature for three days maximum or frozen for up to three months.

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