ISO Butterscotch Cookie Recipe
These are simple little refrigerator cookes that my grandmother called "Butterscotch Slices".
¾ cup butter
1 cup light brown sugar, packed
½ tsp salt
½ tsp. baking soda
½ tsp cream of tartar
2 cups all purpose flour
1 tsp vanilla
Cream butter and sugar, add egg, and mix well. Add remaining ingredients. Form into 2 rolls, wrap and refrigerate or freeze until firm. Slice thinly and bake at 350 degrees until lightly brown.
Sometimes I caramelize a bit of sugar on the stove, stir in some butter and powdered sugar, and make a bit of glaze to top each cookie. Then sprinkle w/ Maldon and call them salted caramel cookies. I hope my grandmother wouldn't mind. She told me she started making them in 1935.
yum. though i must confess when i read "slices"my mind immediately went to Arnott's Mint Slice biscuits...which has me thinking that your cookies would be pretty darned tasty if they were enrobed in chocolate ;)
these actually look a lot like gingersnaps to me. do they have a similarly crunchy texture?
yes, they are crunchy, a bit little gingersnaps. btw, I have made them w/ 1/2 cup rather than 3/4 cup butter. Not as nice, they loose a bit of flavor/texture, but if you're into that, it works pretty well, especially if you're doing the frosting add-on.
oh, and...can you think of anything that would not be tasty enrobed in chocolate? ;-)
nemo, I just traced back to your first thread and I see that the recipe I posted was the very one you had found online. Serendipitous! I make butterscotch blondies a couple of times a month, at least, and I brown the butter there and I do add some dark chocolate chips. The butterscotch cookies are crinkly crackly very different, something right out of a cookie jar and, ideally, dunked in coffee. Both are delightful.
Sorry for the double post. I thought I nixed the first one. Linking here for Chowser's response and the original recipe I found on-line.
Thank you all so much for the recipes. Not being a regular baker, I never made the connection between blondie and butterscotch brownie. With coconut! And nuts!! I'm totally rethinking my initial idea. I'll try out the rolled cookie and two bar versions..
I'm not a Martha Stewart fan but those brown butter toffee bars are the best bar cookies I've ever had. I brought them to a gym function (read people who rarely eat junk food) and they quickly disappeared and people asked for the recipe. When my friend was surprised that someone had asked for the recipe because she almost never eats stuff like that, she replied, "Yeah, they're THAT good."
don't know if mine will be 'scotchy enough for you, but here ya go...
8 tbsp unsalted butter, softened
3/4 c dark brown sugar, lightly packed
1/4 c granulated sugar
1 tbsp vanilla
1 3/4 c AP flour, maybe a tbsp or two more
1/2 tsp baking soda
1/2 tsp salt
fleur de sel
beat butter with sugars. add egg and vanilla. mix dry ingredients. add to wet. let chill for a bit... sometimes i do overnight. sometimes an hour or two. sometimes 1/2 hour in the freezer. depending on my time.
bake at 350... time depends upon size... sometimes i scoop into balls, sometimes flatten, really depending upon whose palate i'm trying to please :)
Switching over to this thread...if you're interested in going the bar route, Martha Stewart has a browned butter toffee that's incredible and would fit the bill. There are toffee bits which add to the caramel tones.
I dislike the butterscotch chips, too.
is this the recipe you found?
it sounds wonderful.
there are actually many recipes that don't contain chips here:
but as far as i can tell, none of them call for browned butter - they're really all just butter cookies with brown sugar.
another one for ya:
and these look fabulous, but they do call for chips:
The butterscotch brownie recipe from Joy of Cooking is one of my family's traditional holiday cookies, but I'm not sure they're what you're looking for - a bar cookie, very sticky and rich and delicious. We never use the nuts but we do use the coconut. (Sometimes when I say "butterscotch brownie" people say "Oh, you mean blondies," but these seem different to me than the blondies I've had in bakeries. Maybe I've just bought lousy blondies, though.)
This looks like the right recipe, and the 1975 edition would be the right era.