BUTTERSCOTCH BONANZA COOKIES

Butterscotch Bonanza Cookies image

These cookies store well for about 2 weeks in an airtight container. So when you have some time to spare, make a batch and enjoy them for days to come.

Provided by Taste of Home

Time 35m

Yield 12 dozen.

Number Of Ingredients 7

Ingredients

1 cup butter, softened
3 cups packed brown sugar
4 eggs, separated
5-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup chopped almonds

Steps:

In a large bowl, cream butter and brown sugar. Add egg yolks, one at a time, beating well after each addition. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture. Stir in almonds. , In small bowl, beat egg whites on high speed until stiff peaks form; fold into dough. Shape into four 9-in. rolls; wrap each in plastic wrap. Refrigerate overnight. , Unwrap dough; cut into 1/8- to 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 106 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 50mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.