BUTTERSCOTCH SHORTBREAD
After sampling these tender cookies in a specialty store, I knew I had to duplicate them. My version has lots of toffee bits and butterscotch chips. I give away dozens as home-baked gifts. -Sandra McKenzie, Braham, MN
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake 10-12 minutes or until lightly browned. Remove to wire racks. ,
Nutrition Facts : Calories 76 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 45mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH SHORTBREAD COOKIES BY SUSAN
We baked three different kinds of shortbread cookies for Christmas this year. Plain shortbread, Lavender shortbread, and these - butterscotch. I couldn't tell you which was my favorite, but I can tell you they were all enjoyed by everyone! This recipe is my adaptation of a traditional Scots Shortbread.
Provided by Susan Feliciano
Categories Cookies
Time 45m
Number Of Ingredients 5
Steps:
- 1. Cream butter and brown sugar until very fluffy. Beat in the flour until a stiff uniform dough forms.
- 2. Press dough into a 9x9-inch lightly greased baking pan. Prick all over with fork.
- 3. Bake at 325°F for 30-35 minutes, until lightly browned. Remove from oven and cut immediately into 3 rows of 8 bars each. Allow to cool before removing from pan.
BUTTERSCOTCH SHORTBREAD COOKIES
Very easy to make and they taste fabulous. I have tried it with all flavors of chips - - chocolate, butterscotch, white chocolate. If you use normal size chips, it will make slightly less than the 3 dozen.
Provided by Small Town Cook
Categories Dessert
Time 22m
Yield 36 cookies, 34 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Mix sugar and margarine well.
- Add flour and chips.
- Mix until well blended.
- Roll into 1-1/2" balls and place 2 inches apart on baking pan.
- Grease bottom of glass, dip in sugar and flatten cookies.
- Bake 12-14 minutes.
BUTTERSCOTCH SHORTBREAD BARS
Make and share this Butterscotch Shortbread Bars recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h
Yield 24 bars
Number Of Ingredients 12
Steps:
- Line a 9-inch square baking pan with foil, extending foil over edges of pan.
- Butter foil; set pan aside.
- In a bowl, combine flour, 3 tablespoons brown sugar, and baking powder; use a pastry blender and cut in ½ cup butter until mixture resembles coarse crumbs.
- Press mixture into bottom of prepared pan; bake at 350° for about 25 minutes or until golden brown.
- In a saucepan, melt the remaining ¼ cup butter; stir in sugar, brown sugar, corn syrup, water, and salt.
- Stir in cashews; bring mixture to boiling over med-high heat, stirring constantly.
- Boil, uncovered, for 5 minutes, stirring often.
- Remove pan from heat; stir in whipping cream and vanilla.
- Spread butterscotch mixture evenly over baked crust.
- Bake 12-15 minutes more or until most of the surface is bubbly.
- Cool completely in pan on a wire rack.
- Using foil, lift bars out of pan; carefully peel foil from sides of bars; cut into bars.
- To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze up to 3 months.
Nutrition Facts : Calories 142.2, Fat 8.1, SaturatedFat 4.5, Cholesterol 18.6, Sodium 93, Carbohydrate 17.1, Fiber 0.3, Sugar 8.8, Protein 1.2
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