Almond Butterscotch Cookies Cups Recipes

ALMOND BUTTERSCOTCH COOKIES CUPS

Steps:

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Have ready 4 overturned teacups or custard cups.
• Melt the butter in a small saucepan with the corn syrup and brown sugar. Stir in the almond extract, almonds, and flour.
• Drop 4 slightly rounded tablespoons of batter, evenly spaced, on the baking sheet and use the back of the spoon to spread them into circles 2 inches (5 cm) across. Bake the cookies for 12 minutes, until they're deep golden brown. Let rest for 30 to 45 seconds, then lift each cookie off the baking sheet with a flexible metal spatula and flip it over onto an upended teacup. (If the cookies get too firm to shape, return them to the oven for 30 seconds to soften them.)
• Let the baking sheet cool, then repeat with the remaining batter.
• Storage
• Store these cookie cups in an airtight container. They are best served the day they're made. The batter can be made and refrigerated up to 1 week in advance. Let it come to room temperature before baking.

BUTTERSCOTCH ALMOND BARS

Steps:

• Set oven to 350 degrees.
• Grease a 13" x 9" baking dish.
• Combine flour and baking powder; set aside.
• Blend in sugar into melted butter.
• Beat in eggs and vanilla.
• Stir in flour mixture.
• Spread batter into greased prepared baking pan (don't pack down too hard).
• Bake for 20 minutes.
• Remove from oven.
• To prepare nutty topping: Melt butter in small saucepan.
• Add and mix in sugar, cornsyrup, water a salt.
• Bring mixture to boil; boil 4 minutes, stirring constantly.
• Stir in sliced almonds.
• Spread nutty topping evenly over baked crust.
• Bake 15 minutes longer.
• Cool.
• Melt chocolate; drizzle over bars.
• Cut into bars.

BUTTERSCOTCH ALMOND AND OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease cookie sheets and set aside.
• Combine flours, salt and baking soda in medium bowl.
• Place butterscotch chips in a small microwaveable bowl. Microwave on high for 1 minute. Stir. Microwave an additional 30 seconds if chips are not melted and smooth.
• Beat butter and sugars in a large bowl. Add egg, melted butterscotch, and vanilla. Beat until well blended.
• Add flour mixture, and beat until just blended.
• Stir in oats and sliced almonds.
• Shape Tablespoon-sized balls of dough and place 2 inches apart on greased cookie sheets.
• Bake 10-12 minutes or until edges are lightly browned.
• Cool 1 minute on cookie sheets, then move to wire racks until cooled completely.

ALMOND COOKIE CUPS

Steps:

• In a small bowl combine the flour and almonds. Set aside.
• In a medium medium saucepan bring the brown sugar, corn syrup and butter to a full boil over medium heat. Remove from heat. Stir in flour mixture and vanilla.
• Line a large cookie sheet with parchment paper. For each cookie cup, drop about 3 tablespoons of batter about 5 inches apart onto the cookie sheet (bake 3 or 4 at a time).
• Bake in a 350º oven for 10-12 minutes or until bubbly and deep golden brown (cookies will form irregular shapes).
• Let stand on cookie sheet about 2 minutes. When cookies are firm, but still pliable, place them on inverted custard cups to form small bowls. Cool to room temperature.
• To serve fill the cups with ice cream, sorbet, mousse, or whatever dessert you would serve in a bowl where you can eat the 'bowl' too!