FROSTED BUTTER COOKIES
"These cookies melt in your mouth...even when they're not frosted," writes Sharon Pickerd from her home in Sparta, Michigan. "The recipe was handed down years ago from a cousin who tasted the golden treats at a children's fund-raiser."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour and mix well. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in flour.Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., Tint frosting with food coloring if desired. Frost cookies. Decorate as desired.
Nutrition Facts :
CRISPY BUTTERSCOTCH COOKIES
Butterscotch chip cookies with crispy rice cereal!
Provided by Barb
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- In large bowl, cream butter or margarine and sugar until light and fluffy. Add egg and vanilla; beat until well blended. Add flour, salt, and baking soda, mixing well. Stir in cereal and butterscotch chips.
- Drop by heaping tablespoon onto greased cookie sheet.
- Bake at 350 degrees F (175 degrees C) for 12-15 minutes, until lightly browned. Remove cookies to cool on racks.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 26.5 g, Cholesterol 23.9 mg, Fat 8.2 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 5.7 g, Sodium 141.5 mg, Sugar 17.5 g
OLD FASHIONED BUTTER COOKIES WITH BUTTER FROSTING
These are cookies my mother has been making since I was a little girl. They are melt-in-your-mouth delicious!
Provided by Becky
Categories Desserts Cookies Sugar Cookies
Yield 72
Number Of Ingredients 13
Steps:
- Beat 1 cup softened butter with white sugar in a large bowl until creamy. Beat egg, whole milk, and 1 1/2 teaspoons vanilla extract into butter mixture until smooth. Whisk flour, baking powder, and salt in a separate bowl and gradually stir dry ingredients into moist ingredients to make a smooth dough. Chill dough in refrigerator for 2 to 3 hours.
- Preheat oven to 400 degrees F (200 degrees C). Dust a pastry cloth or kitchen towel generously with flour.
- Divide dough into thirds and roll each third out 1/8-inch thick on the prepared pastry cloth. Cut shapes out of the rolled dough with cookie cutters. Place cookies onto ungreased baking sheets.
- Bake in the preheated oven until cookies are barely browned, 5 to 8 minutes. Let cookies cool on baking sheets for 5 minutes before removing to finish cooling on a wire rack.
- Beat 1 cup softened butter, 3 cups confectioners' sugar, 1 1/2 tablespoons vanilla extract, and evaporated milk in a bowl until smooth. Gradually stir 6 cups confectioners' sugar into mixture until combined. Beat frosting hard until fluffy; stir in additional evaporated milk or confectioners' sugar if needed to reach desired consistency. Frost cooled cookies.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 21.3 g, Cholesterol 16.8 mg, Fat 5.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 3.4 g, Sodium 62.7 mg, Sugar 17 g
BUTTERSCOTCH DROPS
Steps:
- In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 14.3 g, Fat 9.1 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 4.3 g, Sodium 96.7 mg, Sugar 9.6 g
FROSTED BUTTERSCOTCH COOKIES
This is another really old recipe from Better Homes and Gardens. Make sure you frost with my recipe#278515.
Provided by CoffeeB
Categories Drop Cookies
Time 25m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Grease cookie sheets, set aside.
- In a large mixing bowl beat the brown sugar and shortening with an electric mixer on medium speed until well mixed.
- Add baking soda, baking powder, and salt.
- Beat until combine, scraping side of bowl occasionally.
- Beat in eggs and vanilla until combined.
- Add flour and sour cream alternately to beaten mixture, beating until combined after each addition.
- Stir in the 2/3 cup nuts.
- Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets.
- Bake for 10-12 minutes or until edges are lightly browned.
- Transfer to wire racks and let cool.
- Spread cooled cookies with Browned Butter Frosting.
- If desired, top with additional chopped walnut or walnut halves.
BUTTERSCOTCH ICEBOX COOKIES
Great dark brown sugar icebox cookies my southern Grandma used to make.
Provided by Pam Uribarri
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 8
Steps:
- Cream butter, add sugar and cream well. Beat in eggs, then add sifted dry ingredients, vanilla and nuts.
- Shape into rolls, wrap in wax paper and freeze or put in refrigerator until firm.
- Slice and place about an inch apart on greased cookie sheet. Bake about 12 minutes at 400 degrees F (200 degrees C).
- When done, remove from pan at once with a spatula. Store in a covered container and they will remain crisp.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 43.4 g, Cholesterol 47.8 mg, Fat 15.4 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 222.3 mg, Sugar 24.1 g
BUTTERSCOTCH APPLE COOKIES
Butterscotch and apple are such a great combination, these cookies are to die for!!
Provided by CORWYNN DARKHOLME
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- Mix together flour, cinnamon, baking soda and salt in medium bowl.
- Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture alternately with apple juice. Stir in 1 1/2 cups butterscotch chips, apple and 1/2 cup walnuts. Drop by slightly rounded tablespoon onto lightly greased cookie sheets.
- Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.
- While the cookies cool make the butterscotch glaze: Melt remaining butterscotch chips and 2 tablespoons butter in small, heavy saucepan over lowest possible heat.
- When the butter and chips have melted remove the pan from heat and stir in 1 cup confectioners' sugar and 1 1/2 tablespoon apple juice until the glaze is smooth. Spread the glaze on the cooled cookies and sprinkle with remaining walnuts.
Nutrition Facts : Calories 368.7 calories, Carbohydrate 50.3 g, Cholesterol 30.7 mg, Fat 16.7 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 10 g, Sodium 218.5 mg, Sugar 35.8 g
FROSTED BUTTERSCOTCH COOKIES
Make and share this Frosted Butterscotch Cookies recipe from Food.com.
Provided by looneytunesfan
Categories Drop Cookies
Time 35m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- Stir together flour, baking powder, soda, and salt. In another bowl beat sugar and shortening with electric mixer until combined. Add eggs and vanilla. Beat again. Alternately add flour mixture and sour cream, beating after each addition. Stir in chopped nuts.
- Drop by rounded teaspoons 2 inches apart onto a greased baking sheet. Bake at 375°F for 10 to 12 minutes or till edges are lightly browned. Cool on a wire rack. Spread with Browned Butter Frosting.
- Browned Butter Frosting: In medium saucepan, heat and stir 1/2 cup butter over medium-low heat until golden brown (don't burn). Remove from heat. Stir in 3 1/2 cups sifted powdered sugar, 1 1/2 t. vanilla, and 5 to 6 t. hot water. Beat till frosting is easy to spread. Use immediately. If it begins to set up, stir in a few drops of hot water and beat smooth again.
Nutrition Facts : Calories 186.2, Fat 9, SaturatedFat 2.7, Cholesterol 22, Sodium 125.3, Carbohydrate 24.3, Fiber 0.6, Sugar 13.4, Protein 2.7
BUTTERSCOTCH COOKIES WITH BURNT BUTTER ICING
My grandmother ALWAYS had these cookies waiting when we came to visit. One bite and I am back in her kitchen. The icing is great on other things too...brownies, cake, graham crackers... it all tastes great!
Provided by mainecooncat
Categories Drop Cookies
Time 40m
Yield 60 cookies
Number Of Ingredients 14
Steps:
- Cookies.
- Cream butter.
- Add sugar and eggs, cream together.
- Sift flour, baking powder, baking soda, and salt together.
- Add to sugar mixture with sour cream and vanilla.
- Blend in nuts.
- Chill until firm enough to drop onto cookie sheet.
- Bake 10-15 minutes at 400°.
- When cool, ice with.
- Burnt Butter Icing.
- Melt butter until golden brown.
- Blend in confedtioner's sugar and vanilla.
- Stir in 1-2 T hot water until icing spreads smoothly.
- This amount of icing is enough to frost about 30 cookies.
CARAMEL FROSTED PUMPKIN COOKIES WITH BUTTERSCOTCH CHIPS
I think I found this recipe in a Glamour Girl magazine in the 70s. It is family favorite at Thanksgiving and Christmas - rich, moist and yummy! Store in a covered container (if you have any left). I sometimes make smaller cookies and if so, the dough will make 6 dozen -- just adjust baking times accordingly.
Provided by CAFrogley
Categories Dessert
Time 45m
Yield 4-5 dozen cookies
Number Of Ingredients 14
Steps:
- Cream together shortening and 1 cup sugar. Note: I have recently experimented by substituting 1/4 cup of the shortening for a healthy, butter-flavored margarine -- using all butter or margarine tends to make the cookies spread out and not hold their shape, however). Add pumpkin and egg and cream lightly until fluffy (I usually use a hand mixer for this).
- Combine flour, soda, cinnamon and salt; mix into cream mixture. (I usually switch to a wooden spoon, to keep the mixture light and fluffy -- you don't want to overbeat).
- Fold in butterscotch chips.
- Drop by teaspoons on an ungreased cookie sheet, and bake at 375 degrees for 10 to 12 minutes or until done (I sometimes find it takes a little longer, depending on humidity, the size of the cookie, etc.). Refrigerate remaining dough, covered, while other cookies are baking.
- In the meantime, make the frosting: combine the butter and milk in a small saucepan and cook until sugar is dissolved (or, you can cook in the microwave, about 30 seconds+/-). Let cool for several minutes (mixture will be still be warm). Stir in the powdered sugar, sifted, then add vanilla; whisk well until smooth.
- Frost cookies fresh out of the oven and while frosting is still somewhat warm; frosting will harden as it sits out; if necessary, reheat for a few seconds in the microwave until pliable again and/or add a few more drops of milk and restir.
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