BUTTERSCOTCH SNICKERDOODLES

Butterscotch Snickerdoodles image

This recipe is a combination of the traditional Snickerdoodle recipe and my mother's best spritz recipe. Everyone comments on the unique combination of ingredients.

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 8 dozen.

Number Of Ingredients 16

Previous Next

Ingredients

1 cup butter, softened
1/3 cup canola oil
1-1/4 cups sugar
1/3 cup confectioners' sugar
2 large eggs, room temperature
3 tablespoons plain yogurt
1-1/2 teaspoons almond extract
1/8 teaspoon lemon extract
3-1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butterscotch chips
1/2 cup chopped almonds
Additional sugar

Steps:

In a large bowl, cream the butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and extracts. Combine flours, cream of tartar, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in butterscotch chips and almonds. , Roll into 1-in. balls, then in sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork dipped in sugar. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 151 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 97mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.