Almond Butterscotch Cookies Cups Food

ALMOND BUTTERSCOTCH COOKIES (GLUTEN FREE)

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Cream the sugar and butter in a large bowl.
• Add the egg and mix well.
• Mix in the almond and soy flours until you have a uniform dough.
• Press the dough onto a cookie sheet until it is about half an inch thick.
• Bake in the preheated oven for 20 minutes.
• Let the cookies cool to room temperature and then cut them into bars with a serrated metal knife.

BUTTERSCOTCH ALMOND BARS

Steps:

• Set oven to 350 degrees.
• Grease a 13" x 9" baking dish.
• Combine flour and baking powder; set aside.
• Blend in sugar into melted butter.
• Beat in eggs and vanilla.
• Stir in flour mixture.
• Spread batter into greased prepared baking pan (don't pack down too hard).
• Bake for 20 minutes.
• Remove from oven.
• To prepare nutty topping: Melt butter in small saucepan.
• Add and mix in sugar, cornsyrup, water a salt.
• Bring mixture to boil; boil 4 minutes, stirring constantly.
• Stir in sliced almonds.
• Spread nutty topping evenly over baked crust.
• Bake 15 minutes longer.
• Cool.
• Melt chocolate; drizzle over bars.
• Cut into bars.

BUTTERSCOTCH ALMOND AND OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease cookie sheets and set aside.
• Combine flours, salt and baking soda in medium bowl.
• Place butterscotch chips in a small microwaveable bowl. Microwave on high for 1 minute. Stir. Microwave an additional 30 seconds if chips are not melted and smooth.
• Beat butter and sugars in a large bowl. Add egg, melted butterscotch, and vanilla. Beat until well blended.
• Add flour mixture, and beat until just blended.
• Stir in oats and sliced almonds.
• Shape Tablespoon-sized balls of dough and place 2 inches apart on greased cookie sheets.
• Bake 10-12 minutes or until edges are lightly browned.
• Cool 1 minute on cookie sheets, then move to wire racks until cooled completely.