Butterscotch Shortbread Cookies By Susan Recipes

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:

• 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.

AWESOME BUTTERSCOTCH SHORTBREAD!!!

Steps:

• Preheat oven to 300 degrees.
• In a large bowl, mis margarine, shortening, and sugars with mixer until blended and creamy.
• Stir in flour and salt.
• (You can adjust the amount of flour- add most and then add little by little until point where the dough is not TOO crumbly or dry. If not, just add all at once. Use your hands to mix completely.) Roll dough out on lightly floured surface, about 1/8- 1/4 inch thickness, depending on how thin and crispy you want the cookies.
• Cut with cookies cutters and place about 1 inch apart on ungreased cookies sheet (You can also roll dough into a 15 by 7 1/2 inch rectangle and cut into 1 1/2 inch squares).
• Bake about 25 minutes or until set.
• Cookies will not expand or brown much, so make sure you watch them so they don't get too browned- they will taste slightly burnt.
• Remove cookies from sheet and let cool.
• Store once cooled.

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.