BUTTERSCOTCH-WALNUT COOKIES
Rich butterscotch chips and hearty walnuts make these cookies warm and comforting.
Provided by Food Network Kitchen
Time 1h45m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and walnuts.
- Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
BUTTERSCOTCH NUT BARS
Make and share this Butterscotch Nut Bars recipe from Food.com.
Provided by Irmgard
Categories Bar Cookie
Time 1h8m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- For the crust, combine all the ingredients, mixing until crumbly.
- Press firmly into a greased 13" x 9" pan.
- Bake for 15 to 18 minutes or until light golden.
- For the topping, beat together the eggs, sugar, corn syrup and butter until blended.
- Stir in the butterscotch chips and pecans.
- Pour evenly over the crust.
- Bake for 30 minutes or until set and golden.
- Cool completely and then cut into bars.
Nutrition Facts : Calories 311.3, Fat 16.6, SaturatedFat 8.5, Cholesterol 55.6, Sodium 77.7, Carbohydrate 39.5, Fiber 0.9, Sugar 24.6, Protein 3
BUTTERSCOTCH PECAN SLICES
I love the rich, buttery flavor these crisp cookies get from pecans and brown sugar. Once the dough is in the refrigerator, I can have freshly baked cookies in just minutes. For a gathering or when company drops in, I'm prepared with a tasty treat. -Esther Thys, Belle Plaine, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream the butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in 1/2 cup pecans. Shape into two 7-in. rolls; wrap each and refrigerate for 2 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle with remaining nuts; press gently. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.
Nutrition Facts : Calories 50 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 31mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH NUT SLICE
Chewy butterscotch and crunchy nuts are a winning combination. It is hard to stop at one. We prefer them warm with ice-cream, or straight out of the freezer! Preparation time does not include resting pastry in the fridge for 10 minutes.
Provided by Daydream
Categories Bar Cookie
Time 50m
Yield 16 fingers
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350 deg F.
- Grease an 8 x 12 x 2 slab pan with butter, then line with non-stick baking paper.
- In a medium sized bowl, beat the sugar and butter together with an electric beater for 3 to 4 minutes, or until creamy in texture and color.
- Next, add the egg and beat until well combined.
- Sift the plain flour, self-rising flour and salt together over the butter mixture.
- Working quickly, use your hands to bring the ingredients together to form a ball.
- Dont worry if it is still a bit crumbly.
- Place pastry in the prepared pan and press out to cover the base.
- This can be done, easily, by rolling over the pastry with a thick glass, and then using your fingers to maneuver the pastry into the corners and to the edges of the pan.
- Prick the pastry all over with a fork, cover with plastic wrap and rest in the fridge for 10 minutes.
- Bake pastry in oven for 12 minutes, or until firm and a light golden color.
- Put to one side and leave to cool.
- Cut macadamia nuts in half, and roughly chop Brazil nuts to a comparable size.
- Place the brown sugar and butter in a medium sized saucepan and cook, stirring, until butter melts and the mixture comes to the boil.
- Remove from heat and stir in cream and flour.
- Mix with a hand-held whisk until smooth.
- Add nuts and stir in well.
- Return pan to medium heat and stir until mixture comes to the boil.
- Pour butterscotch nut mixture over cooled pastry base, and smooth the surface to cover base evenly.
- Bake in the pre-heated oven for 12 to 15 minutes, until topping is bubbling and becoming dark around the edges.
- The mixture starts bubbling fairly soon after placing in oven dont worry, but check frequently to ensure edges are not burning.
- Cool in pan.
- Turn out onto a board, remove paper and cut into fingers or square pieces.
- Serve warm with ice-cream, or cool with tea or coffee.
- Can be stored in a container in the freezer.
GRANDMA JEANNE'S BUTTERSCOTCH WAFERS
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
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
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