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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 54 |
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After sampling these tender cookies in a specialty store, I knew I had to duplicate them. My version has lots of toffee bits and butterscotch chips. I give away dozens as home-baked gifts. âSandra McKenzie, Braham, MN Ingredients:
1 cup butter, softened |
1/2 cup confectioners' sugar |
1 teaspoon vanilla extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1/2 cup cornstarch |
1/4 teaspoon salt |
1/2 cup butterscotch chips, finely chopped |
1/2 cup milk chocolate english toffee bits |
Directions:
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle.
2. Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheets.
3. Bake 10-12 minutes or until lightly browned. Remove to wire racks. Yield: 4-1/2 dozen.
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