Hello! Today's recipe comes from Bakeat350.blogspot.com (here). If you've never been to Bridget's blog I highly recommend it, she's so talented! I wish I had the patience and dedication to cookie decorating that she does!
I have to clarify one thing... Bridget calls her cookies "Butterbeer Cookies", not butterscotch glazed cookies. When I brought them into school for my coworkers I had waaay too many questions about what kind of beer I added to the glaze and had to explain at least 15 times that there is no beer in the glaze or the cookies. So I changed the name. But that's all I changed.
I tried to make mine look pretty, in the shape of a pumpkin and a leaf, but once I got the gooey glaze on they turned into brown blobs. But they are so buttery good that after one bite I don't think anyone will mind how they look!
Butterscotch Glazed Cookies
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 granulated sugar
- 1/2 cup light brown sugar, packed
- 2 sticks butter
- 1 egg
- 1 tsp butter flavoring
- 3/4 tsp vanilla extract
1. Preheat oven to 350, line cookie sheets with parchment paper.
2. Cream butter and sugar. Add egg, butter flavoring and vanilla extract; mix well.
3. Gradually add flour and baking powder and beat until just combined (the dough will be very thick at this point).
4. Roll dough on a floured surface to about 1/4" thick and cut into shapes. Bake for 9-12 minutes, depending on thickness of cookie. Let cool for 2 minutes then transfer to a cooling rack.
Butterscotch Glaze
- 2/3 cup butterscotch chips
- 1/8 cup evaporated milk
- 1 tbsp corn syrup
- pinch of salt
1. Place all ingredients in a double boiler with simmering water. Heat until completely melted.
2. Place cookies on wire cooling rack and pour glaze over cookies. You may want to spread the glaze with a knife for even distribution. Enjoy!
**I doubled the glaze recipe to make sure I had enough to cover the 2 dozen cookies. There was a bit left over for "taste testing".
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