Butterscotch Snickerdoodles |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
A delightful shortbread cookie with buttercotch chips and almonds. My family really enjoyed these. Ingredients:
1 cup butter, softened |
1/3 cup vegetable oil |
1 1/4 cups sugar |
1/3 cup powdered sugar |
2 eggs |
3 tablespoons plain yogurt |
1 1/2 teaspoons almond extract |
1/8 teaspoon lemon extract |
3 1/2 cups all-purpose flour |
1 cup whole wheat flour |
1 teaspoon cream of tartar |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup butterscotch chips |
1/2 cup chopped almonds |
sugar, for rolling |
Directions:
1. In a mixing bowl, cream butter, oil and sugars. Add eggs, one at a time, beating well after each addition. Add yogurt and extracts. Combine flours, cream of tartar, baking soda and salt; gradually add to the creamed mixture. Stir in butterscotch chips and almonds.
2. Roll into 1-in. balls, then in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with a fork dipped in sugar. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
|
|