FROSTED BUTTERSCOTCH COOKIES
This recipe can find its origins back to 1938. Very good.
Provided by Bryson Hatfield
Categories Cookies
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375F. Grease cookie sheet; set aside.
- 2. In a large mixing bowl, beat the brown sugar and shortening with electric mixer on medium speed until well mixed. Add baking soda, baking powder, and salt. Beat until combined. Beat in eggs and vanilla, until well mixed. Add the flour and sour cream, alternating the two, mixing well after each addition. Stir in 2/3 cup chopped walnuts.
- 3. Drop dough by rounded teaspoons 2 inches apart on cookie sheets. Bake for 10-12 minutes, or until edges are lightly browned. Cool completely.
- 4. In a medium saucepan, heat and stir 1/2 cup butter until golden brown, do not scorch! Remove from heat. Stir in powdered sugar, water and vanilla. Using a wooden spoon, mix until icing can spread easy. You can add additional water, if needed to make icing spread. Spread on each cookie. Makes 5 dozen cookies.
FROSTED BUTTERSCOTCH COOKIES
This is another really old recipe from Better Homes and Gardens. Make sure you frost with my recipe#278515.
Provided by CoffeeB
Categories Drop Cookies
Time 25m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Grease cookie sheets, set aside.
- In a large mixing bowl beat the brown sugar and shortening with an electric mixer on medium speed until well mixed.
- Add baking soda, baking powder, and salt.
- Beat until combine, scraping side of bowl occasionally.
- Beat in eggs and vanilla until combined.
- Add flour and sour cream alternately to beaten mixture, beating until combined after each addition.
- Stir in the 2/3 cup nuts.
- Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets.
- Bake for 10-12 minutes or until edges are lightly browned.
- Transfer to wire racks and let cool.
- Spread cooled cookies with Browned Butter Frosting.
- If desired, top with additional chopped walnut or walnut halves.
BUTTERSCOTCH BLONDIES
Blondies are wonderful to make around the holidays because they come together quickly and one tray results in a whole batch of treats. Not to mention, these blondies are loaded with festive flavor, thanks to the toasted pecans, white chocolate chips and dried cranberries studded throughout. The drizzle of sweet butterscotch sauce and pinch of flaky sea salt makes for a winning salty-sweet combination.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 9 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Add 2 rectangular sheets of parchment to an 8-inch square baking pan in a crisscross fashion, leaving a 1-inch overhang on all sides once fitted in the pan. Set aside.
- Cook the butter in a small saucepan over medium heat. Swirl as the butter melts so that it browns evenly. It will foam, then turn golden and finally turn a toasty brown, about 6 minutes. Once the aroma is nutty, remove it from the heat and pour into a large heatproof glass bowl. (You should have about 6 tablespoons of browned butter.)
- Whisk to combine the flour, baking powder and salt in a medium bowl.
- Whisk the brown sugar into the browned butter until combined. Whisk in the egg and vanilla extract. Use a wooden spoon or rubber spatula to fold in the flour mixture until just combined. Then fold in the pecans, white chocolate chips and dried cranberries.
- Spread the batter into the prepared pan in an even layer. Bake until set and firm when touched and the top is glossy and crackled, 20 to 24 minutes. Let cool to room temperature on a wire rack.
- Lift the blondie out of the pan using the parchment handles and cut into 9 squares. Drizzle lightly with butterscotch sauce and sprinkle with flaky sea salt, if using. Store in an airtight container at room temperature for up to 4 days.
FROSTED BUTTERSCOTCH COOKIES
Make and share this Frosted Butterscotch Cookies recipe from Food.com.
Provided by looneytunesfan
Categories Drop Cookies
Time 35m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- Stir together flour, baking powder, soda, and salt. In another bowl beat sugar and shortening with electric mixer until combined. Add eggs and vanilla. Beat again. Alternately add flour mixture and sour cream, beating after each addition. Stir in chopped nuts.
- Drop by rounded teaspoons 2 inches apart onto a greased baking sheet. Bake at 375°F for 10 to 12 minutes or till edges are lightly browned. Cool on a wire rack. Spread with Browned Butter Frosting.
- Browned Butter Frosting: In medium saucepan, heat and stir 1/2 cup butter over medium-low heat until golden brown (don't burn). Remove from heat. Stir in 3 1/2 cups sifted powdered sugar, 1 1/2 t. vanilla, and 5 to 6 t. hot water. Beat till frosting is easy to spread. Use immediately. If it begins to set up, stir in a few drops of hot water and beat smooth again.
Nutrition Facts : Calories 186.2, Fat 9, SaturatedFat 2.7, Cholesterol 22, Sodium 125.3, Carbohydrate 24.3, Fiber 0.6, Sugar 13.4, Protein 2.7
BUTTERSCOTCH PECAN COOKIES
Butterscotch pecan cookies have a rich buttery flavor. No one will guess they started from convenient cake and pudding mixes. - Betty Janway, Ruston, Louisiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In large bowl, combine the first five ingredients until well blended. Stir in pecans (the dough will be crumbly). , Roll rounded tablespoonfuls of dough into balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 2 minutes; remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 202 calories, Fat 12g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 201mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
FROSTED BUTTER COOKIES
"These cookies melt in your mouth...even when they're not frosted," writes Sharon Pickerd from her home in Sparta, Michigan. "The recipe was handed down years ago from a cousin who tasted the golden treats at a children's fund-raiser."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour and mix well. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in flour.Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., Tint frosting with food coloring if desired. Frost cookies. Decorate as desired.
Nutrition Facts :
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FROSTED BUTTERSCOTCH BLONDIES - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
Estimated Reading Time 5 mins
- Preheat oven to 350 degrees. Coat a 9 x 13 inch pan with cooking spray and line with parchment, set aside.
- In a large bowl, stir together the melted butter and sugar until well combined. Add eggs and vanilla and stir. Stir in the flour, baking powder, and salt until well combined. Fold in the walnuts. Pour into prepared pan using spatula or damp hands to spread evenly.
- Bake for 30-35 minutes until sides show signs of pulling away from pan. If blondies start to get too dark while baking, lightly cover with foil. Cool on a wire rack.
- While blondies cool, make the frosting. Combine the butter, brown sugar, and milk in a saucepan. Bring to a boil and simmer for two minutes. Remove from heat and cool. Add powdered sugar and stir well. If needed add more milk to make a smooth, spreadable frosting. Spread over cooled blondies.
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