Sunday, August 9, 2015

Buttery Butterscotch Cut-outs

This recipe is from Gail Hansen. It looks old, so I don't think it was part of the collection given to Mom when they moved. I like seeing what people consider a recipe worth sharing.

This is a good way to use the other half  of a bag of butterscotch chips after you make Scotcharoos.

Buttery Butterscotch Cut-outs

1 c butterscotch
1 c butter or marg.
3 c all-purpose flour
1/2 c br. sugar
1/2  sugar
1 egg
2 T milk
2 t vanilla

Melt butterscotch chips and pour into a large bowl; stir in remaining ingredients. Belnd well and place in refrigerator for at least 2 hours. Preheat oven to 375 degrees. Roll out cookie dough on a floured surface. Cut out with cookie cutters. Bake for 5-8 minutes.

They were okay. I definitely wouldn't go out of my way to make them. I'm not sure why, but even when the edges were cut smoothly, they spread weirdly.

1 comment:

  1. Ben would most definitely like these because he is a big fan of butterscotch. I am not so much a fan.

    Did you know that cookies usually cook above 350 degrees because it is around 365 degrees that caramelization occurs? I learned that this summer in Ben's summer science class.

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