Butterscotch Cookies Grandma Huber Genre Recipes

BUTTERSCOTCH COOKIES

Butterscotch Cookies image

"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

Ingredients

2 tablespoons butter, softened
2 tablespoons shortening
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup English toffee bits or almond brickle chips
1/4 cup finely chopped pecans

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.

GRANDMA JEANNE'S BUTTERSCOTCH WAFERS

Grandma Jeanne's Butterscotch Wafers image

This is a great holiday cookie because you can make a giant batch of dough and bake the cookies all at once or keep logs in the freezer and bake them when company is expected. One of my fondest food memories is making butterscotch-walnut cookies with my mom from a terrific recipe of my great-grandmother Jeanne Hirsch, who grew up in South Carolina. Jeanne, I was told, would roll the dough into long logs and wrap them in waxed paper for chilling before baking-something I still do. Bake as many cookies as you need and wrap the leftover logs in plastic wrap, then place them in a resealable freezer bag to bake another time.

Provided by Zac Posen

Categories Walnut Cookies

Time 2h50m

Yield 36

Number Of Ingredients 7

Ingredients

1 ½ cups chopped walnuts
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon fine sea salt
2 cups lightly packed dark brown sugar
½ cup unsalted butter, at room temperature
2 large eggs

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Place the walnuts on a rimmed sheet pan.
Toast walnuts in the preheated oven until fragrant, 8 to 10 minutes. Transfer the walnuts to a plate and set aside.
Whisk flour, baking powder, and salt together in a medium bowl.
Add brown sugar and butter to the bowl of a stand mixer; cream on medium-low speed until combined. Increase speed to medium-high and beat until light and creamy, about 2 minutes. Reduce speed to medium-low and add the eggs, one at a time, mixing well after each addition and using a rubber spatula to scrape the bottom and sides of the bowl as needed.
Stop the mixer, add the flour mixture, and mix on low until flour is nearly incorporated. Add walnuts and continue to mix until there aren't any streaks of flour in the cookie dough.
Place about 1/2 of the dough in the center of a piece of parchment or waxed paper and use the paper to help you shape the dough into a 2-inch wide log. Roll the log back and forth so the sides are nicely rounded. Repeat with the remaining dough to make a second log. Set the parchment-wrapped logs on a baking sheet and freeze them until hard, about 2 hours.
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Unwrap a log and place it on a cutting board. Use a sharp knife to slice the log crosswise into the thinnest possible rounds without having the cookies crumble apart, about 1/8- to 1/16-inch thick. Set the cookies 1 1/2 inches apart on the prepared baking sheet.
Bake in the preheated oven until golden around the edges, 10 to 12 minutes. Remove from the oven and cool for 5 minutes before using a spatula to transfer the cookies to a wire rack.

Nutrition Facts : Calories 121.8 calories, Carbohydrate 16.1 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 52.6 mg, Sugar 12.1 g

SCHRAFFT'S BUTTERSCOTCH COOKIES

Schrafft's Butterscotch Cookies image

This recipe for delicious butterscotch cookies is courtesy of Judith Jones.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 30 cookies

Number Of Ingredients 9

Ingredients

14 tablespoons unsalted butter, room temperature
1 1/4 cups dark-brown sugar
1 large egg
2 tablespoons nonfat dry milk
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour, plus more for shaping
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped pecans

Steps:

Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat in egg, dry milk, and vanilla.
In a medium bowl, sift together flour, baking soda, and salt. With the mixer running, slowly add flour mixture to butter mixture. Fold in pecans.
Drop heaping tablespoons of batter onto prepared baking sheets about 2 inches apart. Lightly flour your fingers and press each piece of batter into a 3-inch circle.
Transfer to oven and bake until lightly browned, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.

BUTTERSCOTCH COOKIES (GRANDMA HUBER-GENRE) RECIPE

Butterscotch Cookies (Grandma Huber-Genre) Recipe image

Provided by lorimar80

Number Of Ingredients 13

Ingredients

Icing:
Three Cups Brown Sugar
1/2 Cup Butter
Four Eggs
Two tsp. baking soda
Five Cups Flour
One tsp. salt
One tsp. baking powder
Two cups sour cream
Six Tbs. melted brown butter
One and a Half cups powdered sugar
One tsp. vanilla
add enough hot water to spread

Steps:

Mix and cill for at least two hours or overnight Drop by teaspoonfuls and bake 12-15 minutes at 350 degrees Cool and Ice

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