BUTTERSCOTCH SHORTBREAD
After sampling these tender cookies in a specialty store, I knew I had to duplicate them. My version has lots of toffee bits and butterscotch chips. I give away dozens as home-baked gifts. -Sandra McKenzie, Braham, MN
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake 10-12 minutes or until lightly browned. Remove to wire racks. ,
Nutrition Facts : Calories 76 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 45mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
KITTENCAL'S SCOTCH SHORTBREAD BARS
These shortbread bars is one of my all-time favorite recipes... I find that baking shortbread in a baking pan somehow produces a flakier, richer cookie...I'm sure you will enjoy these as much as we do.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 30m
Yield 24 bars
Number Of Ingredients 6
Steps:
- Set oven to 350 degrees F.
- Prepare an ungreased 11 x 7-inch baking pan.
- In a mixing bowl cream butter and sugar well.
- Combine flour, baking powder and salt; gradually add to creamed mixture.
- Spread into a prepared ungreased baking pan.
- Prick well several times with a fork.
- Bake for 20-22 minutes, or until the edges just begin to brown.
- Remove from oven the dust with more icing sugar.
- Cool on wire rack.
- Cut into bars.
BUTTERSCOTCH SHORTBREAD BARS
With a light crumb and buttery taste, these easy shortbread bars have real butterscotch pieces in every bite. This recipe for Butterscotch Shortbread Bars is as deliciously easy as it gets!
Provided by Aimee
Categories Cookies
Time 40m
Number Of Ingredients 6
Steps:
- In a small saucepan on medium-low heat, melt butter. Bring to a boil and allow to brown for 1-2 minutes. Remove from heat, allow to cool for a few minutes.
- In a large mixing bowl, add melted butter with powdered sugar, mix completely. Add flour and salt. Mix together (will be crumbly). Add in egg and butterscotch, mix until completely combined.
- Line a 15x10x1 baking sheet with parchment paper. Place dough on baking sheet and press (with palms of hand) to about 1/4 inch thick. Shape into a rectangle (doesn't have to touch side of pan). Mine was about 12x10.
- Bake in a 350 degree oven for 20-25 minutes, until lightly browned. Remove from oven and cool about 5 minutes. Using a sharp knife, make slices into cookies about 3-inch x 1-inch. Don't separate, allow to cool completely.
- When cooled, separate cookie bars (using knife if necessary). Store in air tight container for one week. ENJOY!
Nutrition Facts : Calories 87 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 36 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
BUTTERSCOTCH SHORTBREAD BARS
Make and share this Butterscotch Shortbread Bars recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h
Yield 24 bars
Number Of Ingredients 12
Steps:
- Line a 9-inch square baking pan with foil, extending foil over edges of pan.
- Butter foil; set pan aside.
- In a bowl, combine flour, 3 tablespoons brown sugar, and baking powder; use a pastry blender and cut in ½ cup butter until mixture resembles coarse crumbs.
- Press mixture into bottom of prepared pan; bake at 350° for about 25 minutes or until golden brown.
- In a saucepan, melt the remaining ¼ cup butter; stir in sugar, brown sugar, corn syrup, water, and salt.
- Stir in cashews; bring mixture to boiling over med-high heat, stirring constantly.
- Boil, uncovered, for 5 minutes, stirring often.
- Remove pan from heat; stir in whipping cream and vanilla.
- Spread butterscotch mixture evenly over baked crust.
- Bake 12-15 minutes more or until most of the surface is bubbly.
- Cool completely in pan on a wire rack.
- Using foil, lift bars out of pan; carefully peel foil from sides of bars; cut into bars.
- To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze up to 3 months.
Nutrition Facts : Calories 142.2, Fat 8.1, SaturatedFat 4.5, Cholesterol 18.6, Sodium 93, Carbohydrate 17.1, Fiber 0.3, Sugar 8.8, Protein 1.2
BUTTERSCOTCH-GLAZED COFFEE SHORTBREAD BARS
Make and share this Butterscotch-Glazed Coffee Shortbread Bars recipe from Food.com.
Provided by KathyP53
Categories Bar Cookie
Time 2h55m
Yield 40 bars
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees and position a rack in the center of the oven. Line the bottom of a 9X13" baking pan with parchment paper.
- Make the shortbread: In the bowl of a standing electric mixer fitted with the paddle, beat in the butter with the sugar at medium speed until fluffy and very pale, about 5 minutes. Beat in the vanilla and salt.
- In a small bowl, whisk the flour with the ground expresso beans. Add the dry ingredients to the mixer in 3 batches, scraping down the side of the bowl and beating just until the dough is combined.
- Press the dough into the baking pan in an even layer. Spread a sheet of plastic wrap directly onto the dough, and using a flat-bottomed glass, smooth the dough into an even layer. Remove the plastic warp and bake the shortbread for about 50 minutes, until very lightly browned on top and firm but not solid to the touch. Transfer the pan to a rack to cool slightly, about 10 minutes. Using a ruler, cut the warm shortbread lengthwise into 8 strips, then cut crosswise into 5 rows. Let the bars cool completely,.
- Make the glaze: In a small, heavy saucepan, combine the butter, brown sugar, expresso, corn syrup and salt and bring to a boil over moderate heat, swirling the pan. Boil just until slightly thickened, 1 1/2 to 2 minutes; remove from heat. When the bubbling subsides, immediately pour the hot glaze over the shortbread. Working quickly with a small offset spatula, spread the glaze in an even layer. Using the tip of a lightly oiled paring knife, score the glaze between the cuts, without dragging.
- Press an expresso bean into the center of each bar. Let cool slightly, then carefully lift out the bars and transfer to a plate.
- Bars can be stored in an airtight container for up to 1 week.
Nutrition Facts : Calories 94.9, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.2, Sodium 20.4, Carbohydrate 10.1, Fiber 0.2, Sugar 4.4, Protein 0.8
BUTTERSCOTCH SHORTBREAD
Mmm! Buttery rich homemade cookies and all you need to make them is six simple ingredients.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 300°F. In large bowl, beat butter, shortening and sugars with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and salt. (Dough will be dry and crumbly; use hands to mix completely.)
- Roll dough into 9x6-inch rectangle on lightly floured surface. Cut into 1 1/2-inch squares. Place about 1 inch apart on ungreased cookie sheet.
- Bake cookies about 25 minutes or until set. Remove from cookie sheet to wire rack.
Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 65 mg
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- Place a rack in middle of oven; preheat to 350°. Lightly coat a 9x9” or 8x8” baking pan, preferably metal, with nonstick cooking oil spray or vegetable oil. Line with parchment paper, leaving overhang on all sides. (If you have a precut sheet of parchment, simply slice it in half crosswise, then overlap the two halves to line the pan.)
- Whisk 1 cup (125 g) all-purpose flour, ¾ cup (83 g) powdered sugar, ⅓ cup toasted sesame seeds, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl. Cut ½ cup (1 stick) chilled unsalted butter into ½” pieces and add to dry ingredients; toss to coat. Using your fingers, work in butter until pieces are about pea-size.
- Separate 2 large eggs—the easiest way to do this is to crack open eggs one at a time and gently pour into a (clean) hand, letting whites fall through your fingers either into the sink or a small bowl while trapping the yolk. Add yolks to bowl with flour mixture and mix in with a rubber spatula or wooden spoon. Dough should hold together when squeezed in your hand.
- Scrape dough into prepared pan and gently press into an even layer (lightly flour your hands if needed). Prick dough with a fork in several spots (this will help it stay flat as it bakes). Lightly flour the fork if it's sticking to the dough.
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