Butterscotch/Butter Cookies

I cannot remember when I first made these cookies or where I  first found the recipe but they have been a part of our Christmas for at least 30 years. They are ‘butterscotchy’, buttery, and crunchy all at the same time. I find them addictive. This recipe is easy to mix, I use a KitchenAide stand mixer, and easy to roll out. I hope you enjoy these cookies as much as my family does.

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BUTTERSCOTCH/BUTTER COOKIES

6 oz package of butterscotch pieces
3 cups all-purpose flour
1/2 c. sugar
1/2 c. firmly packed brown sugar
1 c. butter, two sticks, softened
1 egg
2 Tablespoons milk
2 teaspoons vanilla

Preheat your oven to 375°. Melt the butterscotch pieces on a heavy saucepan  or double boiler. Use low heat and stir constantly until they are smooth. butterscotch cookies 1 400

Put the melted butterscotch into the bowl of your mixer and add the rest of the ingredients.

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Mix well, scraping the sides of the bowl, until everything is evenly mixed. This only takes a few minutes with the mixer then I use my hands to make certain the dough is well mixed and sticking together in a ball. At this point I usually refrigerate the dough for about an hour so it will roll out nicely.

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When your dough is chilled roll it out on a floured board or rolling mat, 1/2 at a time, to about 1/4 inch thickness. Cut out with cookie cutters – I dip my cookie cutter into a small pile of flour so the dough doesn’t stick to the cutter. If the dough seems too stiff because it has been in the refrigerator work it a bit with your hands and it softens up and gets workable quickly.

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Bake on ungreased cookies sheets, I use Silpat on my cookie sheets.As you can see, my cookies are laid rather haphazardly, I moved any that were touching before they went into the oven.

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Bake at 375° 6-8 minutes, 7 minutes is perfect in my oven. The edges should be just turning brown. Allow the cookies to cool on the cookie sheet for a few minutes before you remove them. I find that they are very soft  when just out of the oven. When the cookies are completely cool they turn crispy.

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When the cookies are completely cooled I store them in a tightly closed metal can so they stay crisp.

I like to use small very cookie cutters because I can nibble a few of them with my afternoon tea = my guilty pleasure.

Merry Christmas to all and Hey From the Farm,
Fran         The Country Cousin

 

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