Butterscotch Bonanza Cookies |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 72 |
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These cookies store well for about 2 weeks in an airtight container. So when you have some time to spare, make a batch and enjoy them for days to come. Ingredients:
1 cup butter, softened |
3 cups packed brown sugar |
4 eggs, separated |
5-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon cream of tartar |
1 cup chopped almonds |
Directions:
1. In a large bowl, cream butter and brown sugar. Add egg yolks, one at a time, beating well after each addition. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture. Stir in almonds.
2. In small bowl, beat egg whites on high speed until stiff peaks form; fold into dough. Shape into four 9-in. rolls; wrap each in plastic wrap. Refrigerate overnight.
3. Unwrap dough; cut into 1/8- to 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: 12 dozen.
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