Bainbridge butterscotch shortbread
Butterscotch Shortbread Cookies
Last updated 6/12/2012 1:05:54 AM. Recipe ID 31110. Report a problem with this recipe.
Title: Bainbridge butterscotch shortbread
Yield: 36 Servings
1 c Unsalted butter
1/2 c Dark brown sugar
2 c Flour
1/2 ts Baking powder
1/4 ts Salt
1 c Finely chopped walnuts or
Sift the flour, salt, and baking powder together and set aside. Cream
the butter until soft and gradually add the sugar. Add the flour
mixture a little at a time and mix well. Refrigerate for one hour.
Divide the dough in half and keep one portion in the refrigerator
while rolling out the other to approximately 1/4" thickness. (The
dough gets soft quickly.) Sprinkle the dough with the nuts and gently
press them in with the rolling pin. Cut into 1-1/2" squares. Pix
uses a paper pattern as she is hopeless at estimating things like
this, unlike Faith. Prick with a fork and place the squares on an
ungreased cookie sheet. Repeat with the rest of the dough. Bake until
golden brown, approximately 15 minutes in a preheated 350F oven.
Makes 6 dozen squares. This is a devostatingly rich, crumbly cookie.
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