A pretty little two-bite frosted cookie. Well, one-bite for some!
Butterscotch Pecan Cookies:
1/4 cup butter, softened
3/4 cup brown sugar
2 Tbl butterscotch ice cream topping
1 egg
1½ cups flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup toffee bits
1/2 cup finely chopped pecans
Preheat oven to 350°. With electric mixer cream butter, brown sugar, and butterscotch topping. Add egg; mix well. Add flour, baking soda, and salt and mix until well combined. Stir in toffee bits and pecan. Drop onto Silpat lined baking sheet or cookie sheet using 1″ cookie scoop. Bake for 8 minutes. Tap with spatula as cookies come from the oven to flatten a bit. Cool completely. Makes 3 dozen 2″ cookies.
Butterscotch Buttercream Frosting:
1/4 cup butter, softened
2 Tbl butterscotch Ice Cream Topping
1 Tbl milk
1½ cups powdered sugar
With electric mixer, whip butter until light and creamy. Add butterscotch topping, milk, and powdered sugar. Whip until light and creamy. Spread frosting on each cookie and top with a pecan.
One Year Ago: Apple Walnut Cardamom Muffins 
Two Years Ago: Fresh Peach Blueberry Pie 
Kristen –you always pick my favorite ingredients– love pecans and butterscotch!