BUTTERSCOTCH COOKIES
"This old-fashioned recipe has been in my family for years," writes Beverly Duncan of Big Prairie, Ohio. "It's also delicious with miniature chocolate chips or coconut in place of the toffee bits."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic. Refrigerate 4 hours or until firm., Preheat oven to 375°. Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake 9-11 minutes or until lightly browned. Cool 1-2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.
Nutrition Facts : Calories 111 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 96mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH-PEANUT BUTTER COOKIES
Make and share this Butterscotch-Peanut Butter Cookies recipe from Food.com.
Provided by Garnet
Categories Drop Cookies
Time 31m
Yield 72 cookies
Number Of Ingredients 10
Steps:
- Mix together shortening, butter and peanut butter until well blended.
- Add sugars, eggs and mix well.
- Blend the flour and soda then add to creamy mixture and mix well.
- Add butterscotch morsels, nuts and mix well.
- Drop by teaspoonful onto greased cookie sheet and flatten"a little" with fingers.
- Bake at 375 degrees for 10 to 12 minutes.
- Let cookies set on cookie sheet a few minutes before removing.
BUTTERSCOTCH PEANUT CANDY
This easy-to-make candy is always a hit during the holidays. The sweet and salty combination is so irresistible, no one can ever eat just one piece.-Callie Gregg, St. Lawrence, South Dakota
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2-1/4 pounds (3-1/2 to 4 dozen).
Number Of Ingredients 4
Steps:
- In a microwave, heat chips and shortening, uncovered, at 50% power for 2 to 2-1/2 minutes or until melted. Stir until smooth. Add peanuts. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.
Nutrition Facts : Calories 240 calories, Fat 17g fat (7g saturated fat), Cholesterol 4mg cholesterol, Sodium 98mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.
PEANUT BUTTER COOKIES WITH BUTTERSCOTCH BITS
Make and share this Peanut Butter Cookies With Butterscotch Bits recipe from Food.com.
Provided by DilloDelights
Categories Dessert
Time 2h20m
Yield 50 cookies, 10 serving(s)
Number Of Ingredients 9
Steps:
- 1. in a med. bowl, mix flour, baking soda and salt.
- 2. In a large bowl, beat butter and peanut butter until smooth. Gradually add sugar, beating to blend. Beat in egg and vanilla. Stir in flour mixture and butterscotch morsels. Form into a large disk and wrap in plastic. Chill for 2 hours or overnight.
- 3. Preheat oven to 375°F Line baking sheet with parchment (I use baking stone). Use hands to form dough into 1 1/2 inch balls. Place balls about 2-inches apart on cookie sheet. Using a fork, press balls slightly flat both ways, forming a crisscross pattern. Bake cookies until lightly browned, about 15 minutes. Cool on sheet for 10 minutes, then transfer to racks to cook completely. Repeat.
- Makes about 50 small cookies (2-inch diameter).
Nutrition Facts : Calories 624.2, Fat 38.3, SaturatedFat 16.7, Cholesterol 43, Sodium 483.9, Carbohydrate 62.1, Fiber 3.5, Sugar 44.3, Protein 12.4
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