Butterscotch Shortbread Cookies Recipes

BUTTERSCOTCH SHORTBREAD BARS

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!

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

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 BARS

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.

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.