| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cookie | 24 | Servings | |
INGREDIENTS
| 1 1/2 | c | Sifted all-purpose flour |
| 1/4 | t | Salt |
| 1/2 | c | Butter or margarine |
| softened | ||
| 3/4 | c | Light brown sugar, firmly |
| packed | ||
| 1 | 6-oz butterscotch pieces | |
| 1/4 | c | Light corn syrup |
| 2 | T | Shortening |
| 1 | T | Water |
| 1/4 | t | Salt |
| 2 | c | Coarsely chopped nuts |
INSTRUCTIONS
Cookie layer: Heat oven to 375 degrees. Grease a 12-1/2 by 9 by 2-inch pan lightly with unsalted shortening and dust lightly with flour. Sift together flour and salt into a bowl. Cut in butter with pastry blender or two knives. Add sugar and mix well. With a floured spoon press cookie dough evenly into the bottom of prepared pan. Bake 15 minutes. Cool slightly. Butterscotch Topping: Combine all ingredients except nuts in the top of a double boiler. Stir over hot, but not boiling, water until smooth. Stir in nuts. Spoon mixture evenly over slightly cooled cookie layer. Bake an additional 8 minutes. Remove pan to a wire cake rack. Cool until slightly warm and then cut into approximately 2-inch square bars. Cool completely. Makes 24 bars. FROM ANNE COOK, REDBOOK, DEC 1972, "THE GREAT CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 146
Calories From Fat: 97
Total Fat: 11.3g
Cholesterol: 10.8mg
Sodium: 51.5mg
Potassium: 52.5mg
Carbohydrates: 10g
Fiber: <1g
Sugar: 3g
Protein: 2.3g