Sweet Taste Of Victory Butterscotch Cookies Recipes

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SWEET-TASTE-OF-VICTORY BUTTERSCOTCH COOKIES



Sweet-Taste-of-Victory Butterscotch Cookies image

Enjoy a cold glass of milk with these cookies, like the Indy 500 winner who drinks milk at the end of the race!-Jerry Huff, Oakland, California

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
3 teaspoons vanilla extract
3-3/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
Pinch each ground ginger, nutmeg and cloves
1-1/2 cups semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1/2 cup brickle toffee bits

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking soda, salt, ginger, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in the chips, walnuts and toffee bits. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 142 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 77mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

BUTTERSCOTCH COOKIES



Butterscotch Cookies image

"This old-fashioned recipe has been in my family for years," writes Beverly Duncan of Big Prairie, Ohio. "It's also delicious with miniature chocolate chips or coconut in place of the toffee bits."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

2 tablespoons butter, softened
2 tablespoons shortening
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup English toffee bits or almond brickle chips
1/4 cup finely chopped pecans

Steps:

  • In a large bowl, cream butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic. Refrigerate 4 hours or until firm., Preheat oven to 375°. Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake 9-11 minutes or until lightly browned. Cool 1-2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

Nutrition Facts : Calories 111 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 96mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTERSCOTCH SANDWICH COOKIES



Butterscotch Sandwich Cookies image

Butterscotch lovers will go crazy for these cookie-jar classics. The brickle toffee bits in the filling are a deliciously fun surprise. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 53m

Yield about 6 dozen.

Number Of Ingredients 14

3 cups butter, softened
1-1/2 cups packed brown sugar
6 cups all-purpose flour
Sugar
FILLING:
3 cups packed brown sugar
1 cup 2% milk
1/3 cup butter, cubed
1/4 teaspoon salt
1-1/2 cups confectioners' sugar
3 tablespoons heavy whipping cream
3 teaspoons vanilla extract
3/4 cup brickle toffee bits
1/3 cup semisweet chocolate, melted, optional

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Gradually beat in flour. Refrigerate at least 1 hour., Preheat oven to 375°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten cookies with the bottom of a glass dipped in sugar. Bake 5-7 minutes or until set. Remove from pans to wire racks to cool completely., For filling, in a large saucepan, combine brown sugar, milk, butter and salt. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from heat; cool to room temperature., Transfer mixture to a large bowl; beat in confectioners' sugar, cream and vanilla until mixture reaches spreading consistency. Stir in toffee bits. Carefully spread on bottoms of half of the cookies; cover with remaining cookies. If desired, drizzle with melted chocolate.

Nutrition Facts : Calories 159 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

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