Butterscotch Nut Cookies Recipe

Name: Butterscotch Nut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. butter or margarine; 1 1/2 c. brown sugar (firmly packed); 2 eggs; 1 tsp. vanilla; 1 Tbsp. vinegar; 1 c. evaporated milk; 2 1/2 c. sifted flour; 1 tsp. baking soda; 1/2 tsp. salt; 1 c. chopped English walnuts

Servings: persons

2/3 c. butter or margarine
1 1/2 c. brown sugar (firmly packed)
2 eggs
1 tsp. vanilla
1 Tbsp. vinegar
1 c. evaporated milk
2 1/2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped English walnuts

1
Cream butter or margarine until light.
2
Add eggs and beat well.
3
Add vanilla and vinegar to evaporated milk.
4
Sift dry ingredients and add alternately with milk to creamed mixture.
5
Mix well.
6
Stir in nuts.
7
Drop by rounded tablespoons 2 inches apart on greased baking sheet.
8
Bake in moderate oven 350u00b0 about 15 minutes or until delicately brown and firm to touch.
9
Cool.
10
Frost with golden glow frosting.
11
Top each cookie with a walnut.

1680

kcal

Calories

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2/3 c. butter or margarine, 1 1/2 c. brown sugar (firmly packed), 2 eggs, 1 tsp. vanilla, and more.

Yes, Butterscotch Nut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch Nut Cookies

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