Pecan Scotties and Ice Cream

PECAN SCOTTIES And Ice Cream

Preheat oven to 350 degrees

Lightly butter a 9” X 13” baking dish and set aside

Whip together until light and creamy

1 1/2 cups light brown sugar

1/4 cup real butter softened

1/4 cup shortening (I use Crisco)

Whip in

1/4 cup heavy whipping cream

Beat in

2 large eggs at room temperature

1 tsp. pure vanilla extract

Sift together and add

2 cups sifted unbleached flour

2 tsp. baking powder

1/2 tsp. salt

Mix thoroughly until well blended

Fold in

1 cup chopped pecans (chopped medium fine)

2/3 cup caramel or butterscotch chips

Press dough evenly in prepared baking dish. Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted in center comes out clean.  (I find that about 25 minutes is usually perfect as Scotties will be done but not dry.)

Remove from oven and cool in your baking dish on a wire rack.  Cut into squares and serve topped with a scoop of butter-pecan, vanilla or butterscotch swirl ice cream and a light drizzle of caramel topping.  This is a very sweet and rich dessert so I like to garnish with an apple wedge and you can add a dab of whipped cream if desired to make it look even more festive.  I find the apple wedge makes a nice addition.  Use a good tart apple like McIntosh or Granny Smith.  Core but do not peel.  The added color makes a very pretty plate.  Cut the apple in six – eight equal parts to make your wedges.  The tart of the apple cuts the excessive sweetness of this dessert and cleanses the palate.  (Note:  These dessert squares are also good just plain to snack on like a brownie or for dessert in your brown-bag lunch.)