BUTTERSCOTCH SHORTBREAD
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
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 BY SUSAN
We baked three different kinds of shortbread cookies for Christmas this year. Plain shortbread, Lavender shortbread, and these - butterscotch. I couldn't tell you which was my favorite, but I can tell you they were all enjoyed by everyone! This recipe is my adaptation of a traditional Scots Shortbread.
Provided by Susan Feliciano
Categories Cookies
Time 45m
Number Of Ingredients 5
Steps:
- 1. Cream butter and brown sugar until very fluffy. Beat in the flour until a stiff uniform dough forms.
- 2. Press dough into a 9x9-inch lightly greased baking pan. Prick all over with fork.
- 3. Bake at 325°F for 30-35 minutes, until lightly browned. Remove from oven and cut immediately into 3 rows of 8 bars each. Allow to cool before removing from pan.
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.
OATMEAL BUTTERSCOTCH COOKIES
Great cookies!
Provided by Jolene
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
- Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 16.2 g, Cholesterol 15.4 mg, Fat 5.1 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 81.4 mg, Sugar 10.3 g
BUTTERSCOTCH SHORTBREAD COOKIES
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
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.
BUTTERSCOTCH SHORTBREAD BARS
Make and share this Butterscotch Shortbread Bars recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h
Yield 24 bars
Number Of Ingredients 12
Steps:
- Line a 9-inch square baking pan with foil, extending foil over edges of pan.
- Butter foil; set pan aside.
- In a bowl, combine flour, 3 tablespoons brown sugar, and baking powder; use a pastry blender and cut in ½ cup butter until mixture resembles coarse crumbs.
- Press mixture into bottom of prepared pan; bake at 350° for about 25 minutes or until golden brown.
- In a saucepan, melt the remaining ¼ cup butter; stir in sugar, brown sugar, corn syrup, water, and salt.
- Stir in cashews; bring mixture to boiling over med-high heat, stirring constantly.
- Boil, uncovered, for 5 minutes, stirring often.
- Remove pan from heat; stir in whipping cream and vanilla.
- Spread butterscotch mixture evenly over baked crust.
- Bake 12-15 minutes more or until most of the surface is bubbly.
- Cool completely in pan on a wire rack.
- Using foil, lift bars out of pan; carefully peel foil from sides of bars; cut into bars.
- To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze up to 3 months.
Nutrition Facts : Calories 142.2, Fat 8.1, SaturatedFat 4.5, Cholesterol 18.6, Sodium 93, Carbohydrate 17.1, Fiber 0.3, Sugar 8.8, Protein 1.2
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