BUTTERSCOTCH PIE WITH PECAN-SHORTBREAD CRUST
For a crust with the texture of a pecan sandy, nuts are blended into an easy, buttery press-in tart dough. The filling, made with a simple combination of brown sugar, milk, and egg yolks, is a nostalgic nod to butterscotch pudding. Using a rectangular fluted tart pan gives this stunner a more graphic look, and makes it a snap to cut into small servings-so family and friends can feel free to try every option on the dessert table.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- Crust: Preheat oven to 375°F. Toast pecans on a rimmed baking sheet until fragrant and golden, 8 to 10 minutes. Let cool 15 minutes, then finely grind in a food processor. Add flour and salt to food processor and pulse just to combine.
- In a bowl, stir together butter and granulated sugar; stir in egg yolk. Add flour-pecan mixture and stir until mixture has the texture of fine crumbs and holds together when pressed between two fingers. Press evenly into bottom and up sides of an 8 1/4-by-11-inch fluted tart pan with a removable bottom.
- Freeze pan 15 minutes, then transfer to oven and bake until set and deep golden brown, about 25 minutes. Transfer pan to a wire rack; let cool 15 minutes.
- Filling: Meanwhile, in a saucepan, whisk together brown sugar, cornstarch, and salt. Whisk in egg yolks, then milk. Bring to a boil, then reduce heat and simmer 1 minute. Remove from heat and whisk in butter. Pour filling into crust and let cool 15 minutes. Press plastic wrap directly onto surface of filling and refrigerate until set, at least 4 hours and up to 2 days.
- Pecans: Reduce oven temperature to 350°F. In a small bowl, stir together pecans, sugar, salt, and egg white. Spread mixture into an even layer on a rimmed baking sheet. Bake, stirring once, until golden brown and crunchy, about 15 minutes. Separate clumped nuts with a fork; let cool completely. Pecans can be stored in an airtight container at room temperature up to 1 week.
- To serve pie, remove plastic wrap, then sides of pan; transfer pie to a platter. Decorate with sugared pecans, cut into squares, and serve.
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-GLAZED COFFEE SHORTBREAD BARS
Make and share this Butterscotch-Glazed Coffee Shortbread Bars recipe from Food.com.
Provided by KathyP53
Categories Bar Cookie
Time 2h55m
Yield 40 bars
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees and position a rack in the center of the oven. Line the bottom of a 9X13" baking pan with parchment paper.
- Make the shortbread: In the bowl of a standing electric mixer fitted with the paddle, beat in the butter with the sugar at medium speed until fluffy and very pale, about 5 minutes. Beat in the vanilla and salt.
- In a small bowl, whisk the flour with the ground expresso beans. Add the dry ingredients to the mixer in 3 batches, scraping down the side of the bowl and beating just until the dough is combined.
- Press the dough into the baking pan in an even layer. Spread a sheet of plastic wrap directly onto the dough, and using a flat-bottomed glass, smooth the dough into an even layer. Remove the plastic warp and bake the shortbread for about 50 minutes, until very lightly browned on top and firm but not solid to the touch. Transfer the pan to a rack to cool slightly, about 10 minutes. Using a ruler, cut the warm shortbread lengthwise into 8 strips, then cut crosswise into 5 rows. Let the bars cool completely,.
- Make the glaze: In a small, heavy saucepan, combine the butter, brown sugar, expresso, corn syrup and salt and bring to a boil over moderate heat, swirling the pan. Boil just until slightly thickened, 1 1/2 to 2 minutes; remove from heat. When the bubbling subsides, immediately pour the hot glaze over the shortbread. Working quickly with a small offset spatula, spread the glaze in an even layer. Using the tip of a lightly oiled paring knife, score the glaze between the cuts, without dragging.
- Press an expresso bean into the center of each bar. Let cool slightly, then carefully lift out the bars and transfer to a plate.
- Bars can be stored in an airtight container for up to 1 week.
Nutrition Facts : Calories 94.9, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.2, Sodium 20.4, Carbohydrate 10.1, Fiber 0.2, Sugar 4.4, Protein 0.8
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
BUTTERSCOTCH SHORTBREAD
Mmm! Buttery rich homemade cookies and all you need to make them is six simple ingredients.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 300°F. In large bowl, beat butter, shortening and sugars with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and salt. (Dough will be dry and crumbly; use hands to mix completely.)
- Roll dough into 9x6-inch rectangle on lightly floured surface. Cut into 1 1/2-inch squares. Place about 1 inch apart on ungreased cookie sheet.
- Bake cookies about 25 minutes or until set. Remove from cookie sheet to wire rack.
Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 65 mg
More about "butterscotch shortbread recipes"
BUTTERSCOTCH SHORTBREAD COOKIES - MOM ON TIMEOUT
From momontimeout.com
4.9/5 (9)Category Dessert
BUTTERSCOTCH SHORTBREAD COOKIES | 12 TOMATOES
From 12tomatoes.com
4/5 (105)Category DessertServings 48Estimated Reading Time 2 mins
- When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a separate, larger bowl, cream together the butter and powdered sugar with an electric mixer. Add vanilla and mix until combined.
- Gradually add dry ingredients to butter mixture, stirring to combine. Add butterscotch chips and toffee bits and stir.
BUTTERY VANILLA SHORTBREAD RECIPE - GAIL SIMMONS - FOOD …
From foodandwine.com
BUTTERSCOTCH SHORTBREAD BARS RECIPE - SHUGARY SWEETS
From shugarysweets.com
MILLIONAIRE SHORTBREAD RECIPE WITH BUTTERSCOTCH AND …
From olivemagazine.com
OUR 30 BEST BUTTERSCOTCH COOKIE RECIPES
From allrecipes.com
BUTTERSCOTCH SHORTBREAD THUMBPRINT COOKIES - BAKING …
From bakingmischief.com
BUTTERSCOTCH SHORTBREAD - RECIPES FOR HOLIDAYS
From recipesforholidays.com
Cuisine AmericanTotal Time 50 minsCategory DessertsCalories 44 per serving
BUTTERSCOTCH SHORTBREAD COOKIES | EASY COOKIE RECIPES
From easycookierecipes.com
4.7/5 (12)Total Time 1 hrCategory Cookies, DessertCalories 142 per serving
BUTTERSCOTCH SHORTBREAD COOKIES - STUDIO DELICIOUS
From studiodelicious.com
BUTTERSCOTCH SHORTBREAD RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
GLUTEN FREE BUTTERSCOTCH SHORTBREAD COOKIES - WHAT THE FORK
From whattheforkfoodblog.com
BUTTERSCOTCH SHORTBREAD SLICE RECIPE
From taste.com.au
VEGAN BUTTERSCOTCH MILLIONAIRE'S SHORTBREAD - ADDICTED TO DATES
From addictedtodates.com
BUTTERSCOTCH SHORTBREAD RECIPE: HOW TO MAKE IT
From edi.echos.dynu.net
BUTTERSCOTCH AND WHITE CHOCOLATE SHORTBREAD RECIPE - RECIPES ...
From delicious.com.au
BUTTERSCOTCH SHORTBREAD RECIPE | CDKITCHEN.COM
From cdkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love