Best Butterscotch Shortbread Cookies By Susan Recipes
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 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
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.
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