Best Butterscotch Cookies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1/2 | t | Baking soda |
| 1/4 | t | Salt |
| 1 1/2 | c | Dark brown sugar |
| 1 | c | Salted butter |
| 2 | Eggs | |
| 2 | t | Vanilla extract |
| 1 | c | Chopped walnuts |
| 1 | c | Walnut halves |
| 2 1/2 | c | All-purpose flour |
| 8 | oz | Caramels |
| 1/4 | c | Heavy cream |
INSTRUCTIONS
Cookies: preheat oven to 300. In medium bowl, using a whisk, mix together flour, soda and salt. Set aside. In large mixing bowl, using an electric mixer, beat together sugar and butter. Mix to form grainy paste. Scrape down sides of bowl when necessary. Add eggs and vanilla and beat on medium until soft and lumpy. Add flour mixture and chopped walnuts and mix on low just until combined. Do not overmix. Drip cookie dough by rounded tablespoon 2 inches apart on ungreased cookie sheet. Place 1 whole walnut half in center of each cookie. Bake 25 minutes or until cookies begin to turn brown at the edges. Transfer to a cool, flat surface. Glaze: melt caramels with cream in small saucepan over low heat and stir until smooth then remove from heat. Drizzle cooled cookies with glaze in interesting patterns. Recipe By :THE DESSERT SHOW SHOW #DS3003 Posted to MC-Recipe Digest V1 #259 Date: Sat, 26 Oct 1996 00:12:04 -0400 From: Meg Antczak <meginny@node1.frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 6770
Calories From Fat: 3334
Total Fat: 386.4g
Cholesterol: 666.6mg
Sodium: 2097.7mg
Potassium: 2568.7mg
Carbohydrates: 773.7g
Fiber: 24.1g
Sugar: 477.2g
Protein: 94.5g