slice and bake? I want to make these to serve along with rhubarb compote and vanilla yogurt or icecream at my bookclub night. I'm thinking of using slivered almonds or the macadamias as the nut. what do you think?http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=12691
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ISO: ISO Sandi in hawaii: Your DH's Butterscotch Wafers--can they be made into logs for
- Thread starter angak
- Start date
In Search Of:
patbastrop
Well-known member
I'm making these tonight for my uncle's birthday! Thanks!!!
sandi-in-hawaii
Well-known member
Hi Angie! I've never made those as slice and bake - here's one that I have: Butterscotch Drops
I never tried to make hubby's as a slice and bake, only because I was never sure if it would work with that melted butter.
Here's one from allrecipes.com that I have done as slice and bake, and the flavor is very similar:
Butterscotch Icebox Cookies
1 cup butter
2 cups packed dark brown sugar
2 eggs
3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup chopped pecans
Cream butter, add sugar and cream well. Beat in eggs, then add sifted dry ingredients, vanilla and nuts.
Shape into rolls, wrap in wax paper and freeze or put in refrigerator until firm.
Slice and place about an inch apart on greased cookie sheet. Bake about 12 minutes at 400 degrees F (400º was much too high for me - I bake mine at 350º).
When done, remove from pan at once with a spatula. Store in a covered container and they will remain crisp.
Mac nuts or almonds would be great in either cookie! I usually use pecans, but hubby uses mac nuts.
The buttery cookie would be great with vanilla ice cream, and your rhubarb compote would be a good contrast.
I also have a C&H sugar recipe called Butterscotch Drops - it's identical to the Butterscotch Icebox ones, but has only 2 1/2 cups of flour and no nuts. I use that one as a drop cookie, and bake at 350º for 10-12 minutes. The C&H one spreads a lot more than the icebox cookie, and is crisper.
Hmm. I'm getting hungry for some cookies!
I never tried to make hubby's as a slice and bake, only because I was never sure if it would work with that melted butter.
Here's one from allrecipes.com that I have done as slice and bake, and the flavor is very similar:
Butterscotch Icebox Cookies
1 cup butter
2 cups packed dark brown sugar
2 eggs
3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup chopped pecans
Cream butter, add sugar and cream well. Beat in eggs, then add sifted dry ingredients, vanilla and nuts.
Shape into rolls, wrap in wax paper and freeze or put in refrigerator until firm.
Slice and place about an inch apart on greased cookie sheet. Bake about 12 minutes at 400 degrees F (400º was much too high for me - I bake mine at 350º).
When done, remove from pan at once with a spatula. Store in a covered container and they will remain crisp.
Mac nuts or almonds would be great in either cookie! I usually use pecans, but hubby uses mac nuts.
The buttery cookie would be great with vanilla ice cream, and your rhubarb compote would be a good contrast.
I also have a C&H sugar recipe called Butterscotch Drops - it's identical to the Butterscotch Icebox ones, but has only 2 1/2 cups of flour and no nuts. I use that one as a drop cookie, and bake at 350º for 10-12 minutes. The C&H one spreads a lot more than the icebox cookie, and is crisper.
Hmm. I'm getting hungry for some cookies!