Butterscotch Shortbread Cookies By Susan Recipes

BUTTERSCOTCH SHORTBREAD

Butterscotch Shortbread image

After sampling these tender cookies in a specialty store, I knew I had to duplicate them. My version has lots of toffee bits and butterscotch chips. I give away dozens as home-baked gifts. -Sandra McKenzie, Braham, MN

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 4-1/2 dozen.

Number Of Ingredients 8

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/2 cup butterscotch chips, finely chopped
1/2 cup milk chocolate English toffee bits

Steps:

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake 10-12 minutes or until lightly browned. Remove to wire racks. ,

Nutrition Facts : Calories 76 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 45mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTERSCOTCH SHORTBREAD COOKIES

Butterscotch Shortbread Cookies image

Very easy to make and they taste fabulous. I have tried it with all flavors of chips - - chocolate, butterscotch, white chocolate. If you use normal size chips, it will make slightly less than the 3 dozen.

Provided by Small Town Cook

Categories Dessert

Time 22m

Yield 36 cookies, 34 serving(s)

Number Of Ingredients 4

Ingredients

3/4 cup brown sugar, packed
1 cup margarine
2 cups flour
1 cup miniature butterscotch chips

Steps:

Preheat oven to 350 degrees.
Mix sugar and margarine well.
Add flour and chips.
Mix until well blended.
Roll into 1-1/2" balls and place 2 inches apart on baking pan.
Grease bottom of glass, dip in sugar and flatten cookies.
Bake 12-14 minutes.

AWESOME BUTTERSCOTCH SHORTBREAD!!!

Awesome Butterscotch Shortbread!!! image

These are from a Betty Crocker Cookies Cookbook and they are great!!! I'm really critical and picky about cookies, but if you love shortbread and love crispy, you'll love these!!!

Provided by Arema Phi

Categories Dessert

Time 45m

Yield 48 cookies

Number Of Ingredients 6

Ingredients

1/4-1/2 cup cup margarine or 1/4-1/2 cup cup butter, softened
1/2 cup shortening (at room temp.)
1/2 cup packed brown sugar
1/4 cup sugar
2 1/4 cups all-purpose flour
1 teaspoon salt

Steps:

Preheat oven to 300 degrees.
In a large bowl, mis margarine, shortening, and sugars with mixer until blended and creamy.
Stir in flour and salt.
(You can adjust the amount of flour- add most and then add little by little until point where the dough is not TOO crumbly or dry. If not, just add all at once. Use your hands to mix completely.) Roll dough out on lightly floured surface, about 1/8- 1/4 inch thickness, depending on how thin and crispy you want the cookies.
Cut with cookies cutters and place about 1 inch apart on ungreased cookies sheet (You can also roll dough into a 15 by 7 1/2 inch rectangle and cut into 1 1/2 inch squares).
Bake about 25 minutes or until set.
Cookies will not expand or brown much, so make sure you watch them so they don't get too browned- they will taste slightly burnt.
Remove cookies from sheet and let cool.
Store once cooled.

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