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 COOKIES
Make these delicious cookies as much for fun as good taste, and set them out for a picnic.
Provided by BHG Test Kitchen
Time 39m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer; stir in any remaining flour and the butterscotch pieces.
- Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Bake for 9 to 10 minutes. Rotate cookie sheets halfway through bake cycle. Remove from cookie sheets immediately and cool on wire racks. Makes 4 dozen cookies.
Nutrition Facts : Calories 119 kcal, Carbohydrate 15 g, Cholesterol 19 mg, Protein 1 g, SaturatedFat 4 g, Sodium 89 mg, Sugar 10 g, Fat 6 g, UnsaturatedFat 1 g
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.
CRISPY BUTTERSCOTCH COOKIES
Butterscotch chip cookies with crispy rice cereal!
Provided by Barb
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- In large bowl, cream butter or margarine and sugar until light and fluffy. Add egg and vanilla; beat until well blended. Add flour, salt, and baking soda, mixing well. Stir in cereal and butterscotch chips.
- Drop by heaping tablespoon onto greased cookie sheet.
- Bake at 350 degrees F (175 degrees C) for 12-15 minutes, until lightly browned. Remove cookies to cool on racks.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 26.5 g, Cholesterol 23.9 mg, Fat 8.2 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 5.7 g, Sodium 141.5 mg, Sugar 17.5 g
BUTTERSCOTCH SLICE COOKIES
Butterscotch slice cookies go perfectly with hot tea or coffee, especially on a cool night. Make the dough using butter, eggs, brown sugar, vanilla, flour and baking soda. Refrigerate the dough overnight before slicing and baking.
Provided by Paula Deen
Categories baking christmas dessert sweets
Yield 8 dozen
Number Of Ingredients 8
Steps:
- In a medium mixing bowl, sift together flour, baking soda and salt. Set aside.
- In a large mixing bowl using a hand mixer, cream together butter, brown sugar and vanilla. Add eggs one at a time. Add flour mixture one cup at a time and mix well. Stir in chopped nuts.
- Place dough on wax paper and form into 2-inch rolls. Refrigerate overnight.
- Preheat oven to 375º. Slice into 1/8 inch slices and bake on an ungreased baking sheet for 5 to 6 minutes.
- Allow to cool slightly before removing from baking sheet.
- Notes from the Paula Deen Test Kitchen: Makes a great cookie to be served with tea or coffee. Dough freezes well. Dough is easier to cut when frozen. If using this method, allow cookies to sit 3-4 minutes on a cool baking sheet before baking.
BUTTERSCOTCH FREEZE 'N SLICE COOKIES
Make and share this Butterscotch Freeze 'n Slice Cookies recipe from Food.com.
Provided by byZula
Categories Dessert
Time 3h12m
Yield 5 dozen
Number Of Ingredients 9
Steps:
- In large bowl, beat sugar, brown sugar and margarine until light and fluffy.
- Add eggs; blend well. Lightly spoon flour into measuring cup;level off.
- Stir in flour, baking powder, baking soda, cinnamon and salt; mix wel.
- Line two 8x4-inch bread pans with foil, allowing foil to extend above sides of pans; press half of dough into each pan.( see tip) Fold foil to seal; freeze 2-3 hours or until well chilled.
- Heat oven to 350°F Lightly grease cookies sheets.
- Unfold foil; lift dough from pan. remove foil; cut dough into 1/4-inch thick slices.
- Place 2 inches apart on greased cookie sheets.
- Bake at 350 F for 8-12 minutes or until light golden brown. cool 1 minute, remove from cookie sheets.
- HIGH ALTITUDE:(Above 3500 feet.)
- Decrease granualted sugar to 3/4 cup.
- Bake as directed.
- **(TIP: Pans may be omitted and dough shaped into two 8x4-inch rectangular shaped rolls, freeze and bake as directed)
- VARIATION:
- BUTTERSCOTCH FREEZE 'N SLICE SQUARES:
- Slices may be cut in half into two 20-inch squares.
- Bake at 350 F for 8-12 minutes.
- Makes 10 dozen cookies.
Nutrition Facts : Calories 1263, Fat 58.6, SaturatedFat 10.6, Cholesterol 126.9, Sodium 1329.2, Carbohydrate 170.3, Fiber 3.3, Sugar 82.8, Protein 16
OLD FARMER'S ALMANAC BUTTERSCOTCH ICEBOX COOKIES
These are too good not to have on the Christmas trays. Easy peasy too. Found on the Old Farmer's Almanac site. Delicious & great to have in the fridge to slice & bake with a cuppa something warm. The original posting states "You can double this recipe, make two cookie logs, and keep one in the freezer for slice-and-bake cookies on demand." I recommend hiding the second log... deep in the freezer. Note - may need up to 1 3/4 cups of all-purpose flour
Provided by Busters friend
Categories Dessert
Time 20m
Yield 5 dozen
Number Of Ingredients 8
Steps:
- Cream together butter and brown sugar until light.
- Add egg and vanilla, and mix well.
- Stir together flour, salt, and baking powder and add to sugar-egg-butter mix, mixing well. Stir in nuts.
- Form dough into a 2-inch-diameter log and wrap in foil or waxed paper. Chill for 12 to 24 hours.
- Slice and bake on ungreased cookie sheets at 400 degrees F for 8 to 10 minutes.
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.
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