Butterscotch Pecan Thins Recipes

Steps:

• In a bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy and beat in the egg and the vanilla. Into the bowl sift together the flour, the baking powder, and the salt, beat the dough until it is firm enough to handle. Halve the dough and on a piece of wax paper form each half into a 6-inch log, using the wax paper as a guide. Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.
• Preheat the oven to 350°F. Cut the logs into 1/4-inch-thick slices with a sharp knife, arrange the slices 3 inches apart on lightly buttered baking sheets, and press a pecan half onto each cookie. Bake the cookies in batches in the middle of the oven for 10 to 12 minutes, or until they are golden, and let them cool on the baking sheets for 1 minute. Transfer the cookies to racks and let them cool completely.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray, line it with parchment paper, then spray the parchment. Set aside.
• Place the butter in a medium saucepan and cook over medium-high heat, stirring occasionally, until deep golden, 3 to 5 minutes. Immediately pour into a medium heatproof bowl. Add the brown sugar, salt and baking powder. Whisk to combine. Whisk in the vanilla, whole egg and yolk until smooth.
• Add the flour to the wet ingredients and stir with a rubber spatula until nearly combined. Reserve about 2 tablespoons each of the butterscotch chips and pecans, then stir the rest into the batter until evenly combined.
• Spread the batter into the prepared pan. Sprinkle the reserved pecans and butterscotch chips evenly over the top then press into the top of the batter.
• Bake until golden and a toothpick inserted near the center comes out with a few moist crumbs, 32 to 34 minutes. Let cool in the pan then cut into 16 squares.

Steps:

• For crust:
• Blend flour, sugar, and sea salt in processor. Add butter to processor; using on/off turns, blend until mixture resembles coarse meal. Whisk cream and egg yolk in small bowl to blend. Add cream mixture to processor; using on/off turns, blend until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.
• Roll out dough disk on lightly floured surface to 14-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough firmly onto bottom and up sides of pan. Trim dough overhang, allowing 1/4 inch of dough to extend above sides of pan. Pierce crust all over with fork. Freeze until firm, 10 to 15 minutes.
• Preheat oven to 350°F. Line crust with foil and fill with dried beans or pie weights. Bake crust until sides are set and light golden, about 35 minutes. Remove foil and beans. Continue to bake crust until golden and cooked through, about 15 minutes longer. Cool crust in pan on rack. Maintain oven temperature.
• For filling:
• Cook butter in heavy small skillet over medium-high heat until beginning to brown, about 21/2 minutes. Add brown sugar and whipping cream and bring to boil, whisking to blend. Boil 1 minute. Transfer butterscotch to medium bowl and cool to lukewarm, stirring occasionally, about 30 minutes.
• Whisk egg yolks and flour in another medium bowl to blend. Whisk in vanilla. Gradually add yolk mixture to butterscotch; whisk until filling is smooth. Using electric mixer, beat egg whites and sea salt in large bowl until soft peaks form. Fold whites into filling in 2 additions.
• Spread 1 cup toasted pecans over bottom of crust; pour filling evenly over pecans. Sprinkle 1/4 cup pecans over.
• Bake tart until filling is set in center and top is deep brown, 26 to 28 minutes. Transfer tart to rack and cool in pan at least 2 hours. DO AHEAD: Can be made 2 days ahead. Cool completely. Cover and store at room temperature.
• For scotch-spiked whipped cream:
• Beat cream, brown sugar, and 1 tablespoon Scotch in large bowl until soft peaks form, adding 1 more tablespoon Scotch, if desired.
• Remove sides from tart pan. Cut tart into wedges and serve with Scotch-spiked whipped cream.

Steps:

• In large bowl, combine the first five ingredients until well blended. Stir in pecans (the dough will be crumbly). , Roll rounded tablespoonfuls of dough into balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 2 minutes; remove from pans to wire racks to cool completely.

Steps:

• Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.