Gluten Free Butterscotch Apple Cookies Recipes

BUTTERSCOTCH APPLE COOKIES

Butterscotch Apple Cookies image

Butterscotch and apple are such a great combination, these cookies are to die for!!

Provided by CORWYNN DARKHOLME

Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes

Yield 18

Number Of Ingredients 13

Ingredients

2 ½ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1.3 cups packed brown sugar
10 tablespoons butter, softened
1 egg
⅔ cup apple juice
2 cups butterscotch chips
¾ cup grated apple
¾ cup chopped walnuts
2 tablespoons butter
1 cup confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
Mix together flour, cinnamon, baking soda and salt in medium bowl.
Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture alternately with apple juice. Stir in 1 1/2 cups butterscotch chips, apple and 1/2 cup walnuts. Drop by slightly rounded tablespoon onto lightly greased cookie sheets.
Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.
While the cookies cool make the butterscotch glaze: Melt remaining butterscotch chips and 2 tablespoons butter in small, heavy saucepan over lowest possible heat.
When the butter and chips have melted remove the pan from heat and stir in 1 cup confectioners' sugar and 1 1/2 tablespoon apple juice until the glaze is smooth. Spread the glaze on the cooled cookies and sprinkle with remaining walnuts.

Nutrition Facts : Calories 368.7 calories, Carbohydrate 50.3 g, Cholesterol 30.7 mg, Fat 16.7 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 10 g, Sodium 218.5 mg, Sugar 35.8 g

GLUTEN-FREE BUTTERSCOTCH COOKIES

Gluten-Free Butterscotch Cookies image

Yet another yummy recipe that I de-glutened, so our whole family can enjoy. These are especially good as the sandwich of ice cream sandwiches, with either ginger, vanilla or cinnamon ice cream in them.

Provided by gemini jodi

Categories Dessert

Time 32m

Yield 4 dozen, 24 serving(s)

Number Of Ingredients 13

Ingredients

12 tablespoons unsalted butter
1 3/4 cups dark brown sugar
1/2 teaspoon salt
1 egg
1 egg yolk
1 tablespoon vanilla extract
2 1/2 cups gluten-free baking mix or 2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon xanthan gum
1/4 cup dark brown sugar
2 tablespoons sugar
sea salt (iodized salt won't work)

Steps:

Preheat oven to 375°. Sift together the flour, baking soda, and baking powder & xanthan gum and set aside. Mix together the sugar dredging mixture (last 2 ingredients) in another bowl and set aside.
Put 10 tablespoons of butter into a skillet over medium heat. Once the butter takes on a tan color (after it foams) and becomes aromatic, take it off of the heat. Add the other two tablespoons of butter and mix it in until it melts.
Pour brown butter into a large mixing bowl. Add the brown sugar and salt, mix well. Add the egg, egg yolk, and vanilla extract and mix again, scraping down the sides and bottom of the bowl at least once. Add the dry ingredients in three parts. Mix just until the flour is incorporated. The dough will be very thick.
Take 1/2 tablespoon sized pieces of dough (make sure the pieces of dough are all the same size) and gently roll them into ball shapes. Roll them in the sugar mixture until well-coated. Place on the baking sheet and sprinkle with a little bit of sea salt, if desired (be reserved with the salt as very little goes a long way).
Bake for 10-12 minutes or until the edges have browned a bit. Do not over-bake. Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely. Serve with cold milk or hot coffee.
Makes 4 dozen.

Nutrition Facts : Calories 130.8, Fat 6.1, SaturatedFat 3.8, Cholesterol 31.9, Sodium 93.4, Carbohydrate 19, Sugar 18.8, Protein 0.4