Schrafft's Butterscotch Cookies

Serve these old-fashioned treasures with fresh fruit or berries.

2 T butter, at room temperature
3/4 cup vegetable shortening, at room temperature
1 1/4 cups dark brown sugar
1 egg
2 T nonfat dry milk
1 T vanilla extract
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped pecans

Preheat the oven to 375 degrees F. Grease baking sheets.

Combine the butter and shortening in a 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.

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

Drop heaping tablespoons of dough 2 inches apart onto the baking sheet. Dip the bottom of a 3-inch diameter drinking glass into flour and use it to press the dough into a circle of the same dimension. Dip the glass into flour after each use.

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

Makes about 30 cookies.