← Back to Search Results
baking American
Schrafft’s Butterscotch Cookies

Photo by: Joey DeLeo
Comments: 0
 

Recipe

This is a cookie with a past. My editor, Judith Jones, remembers fondly these big, rich, crisp cookies that she used to get as a child from the nearby Schrafft’s. Schrafft’s was originally a Boston company, but it had thriving bakeries and restaurants all over New York that have since disappeared. So we asked James Beard where we could get the original recipe. Judith wanted to include it in the book about New England she was writing with her husband, and I wanted it for my Fannie Farmer Baking Book. James, as always, responded in a flash and procured the recipe from the retired head of the company. The formula was for about 20 pounds of cookies and called for hydrogenated industrial products we’d never heard of. “Just use Crisco and a little butter,” James advised, and so we did, reducing the amounts to workable numbers. The cookies are always a great hit with anyone tasting them for the first time, and will bring back memories for those who grew up on Schrafft’s.

Yield: About 30 large cookies

Ingredients

  • 2 tablespoons butter, at room temperature
  • ¾ cup vegetable shortening, at room temperature (James Beard always preferred Crisco)
  • 1¼ cups packed dark brown sugar
  • 1 egg
  • 2 tablespoons nonfat dry milk
  • 1 tablespoon vanilla
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup finely chopped pecans

Directions

 

Preheat the oven to 375 degrees. Grease cookie sheets.

Combine the butter and shortening in a large mixing bowl and beat for a few seconds. Add the sugar and beat until creamy. Add the egg, dry milk, and vanilla and beat until light.

Stir the flour, baking soda, and salt with a fork to mix and lighten. Add to the sugar-butter mixture and blend. Stir in the pecans and mix well.

Drop heaping tablespoonfuls of dough 2 inches apart onto the cookie sheets. Dip the bottom of a glass 3 inches in diameter into flour and use it to press the dough down in a circle of the same dimension. If the dough sticks a little as you lift off the glass, scrape it from the glass and just pat any bits back into the circle of dough to make it even and neatly round. Dip the glass into the flour again after each pressing.

Bake the cookies for 7 to 10 minutes, until golden brown. Remove from the oven and gently lift the cookies onto a rack. Let cool and store in an airtight container.


© 2003 Marion Cunningham
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is based on 1 cookie.

144kcal (7%)
19mg (2%)
0mg (0%)
9mcg RAE (0%)
47mg
8mg
1g
9g
1g
15g
9mg (3%)
68mg (3%)
2g (10%)
9g (13%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
desserts-4-today Desserts 4 Today
by Abby Dodge
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
spice Spice
by Ana Sortun
baked-explorations Baked Explorations
by Matt Lewis
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
good-to-the-grain Good to the Grain
by Kim Boyce
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?