Butterscotch Shortbread Cookies By Susan Food

BUTTERSCOTCH SHORTBREAD

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. ,

BUTTERSCOTCH SHORTBREAD COOKIES

Steps:

• In a medium bowl, whisk together flour, cornstarch and salt. Set aside.
• In a large bowl, cream together butter and powdered sugar.
• Mix in vanilla extract.
• Gradually add flour mixture to creamed mixture, stirring to combine.
• Stir in butterscotch chips and toffee bits.
• Place dough on top of a sheet of plastic wrap. Form the dough into a log about 2.5 - 3 inches in diameter. Wrap the log with the plastic wrap and refrigerate dough roll for 1 to 2 hours or until nice and firm.
• Preheat oven to 350 degrees. Line baking sheet with parchment paper.
• Remove plastic wrap from rolls and cut into ¼ inch slices. Place slices about 2 inches apart on cookie sheet.
• Bake for 10 to 12 minutes or until lightly browned on the edges. Let cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
• When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
• Drizzle 1/2 of each cookie with just enough chocolate to coat it.

BUTTERSCOTCH SHORTBREAD COOKIES BY SUSAN

Steps:

• 1. Cream butter and brown sugar until very fluffy. Beat in the flour until a stiff uniform dough forms.
• 2. Press dough into a 9x9-inch lightly greased baking pan. Prick all over with fork.
• 3. Bake at 325°F for 30-35 minutes, until lightly browned. Remove from oven and cut immediately into 3 rows of 8 bars each. Allow to cool before removing from pan.

BUTTERSCOTCH SHORTBREAD

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.

BUTTERSCOTCH SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mix sugar and margarine well.
• Add flour and chips.
• Mix until well blended.
• Roll into 1-1/2" balls and place 2 inches apart on baking pan.
• Grease bottom of glass, dip in sugar and flatten cookies.
• Bake 12-14 minutes.