Soft Butterscotch Cookies Recipe Recipe

Name: Soft Butterscotch Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter; 2 Large eggs; 1 1/2 c. brown sugar; 4 1/2 c. sifted cake flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon baking pwdr; 1 c. buttermilk; 1 teaspoon vanilla; 1 c. cut up dates; 1 c. minced nuts

Servings: persons

1/2 c. butter
2 Large eggs
1 1/2 c. brown sugar
4 1/2 c. sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking pwdr
1 c. buttermilk
1 teaspoon vanilla
1 c. cut up dates
1 c. minced nuts

1
Combine butter, Large eggs, and sugar; cream well.
2
Stir in sifted dry ingredients alternately with buttermilk.
3
Add in vanilla, dates, and nuts, mixing thoroughly.
4
Refrigeratedough several hrs or possibly overnight.
5
Drop by teaspoonfuls onto greased cookie sheets.
6
Bake at 400 degrees for 8 to 10 min.
7
Frost while hot with Burnt Butter Icing.
8
Recipe follows.
9
Burnt Butter Icing: Heat 6 Tbsp.
10
butter in pan till golden.
11
Remove pan from heat.
12
Add in 1 1/2 c. sifted confectioners' sugar.
13
Add in 2 Tbsp.
14
warm water and 1 tsp.
15
vanilla.
16
Stir till glossy and of spreading consistency.
17
Frost cookies.

2045

kcal

Calories

Fat

295

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 11 ingredients. The key ingredients include: 1/2 c. butter, 2 Large eggs, 1 1/2 c. brown sugar, 4 1/2 c. sifted cake flour, and more.

Yes, Soft Butterscotch Cookies Recipe 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.

Soft Butterscotch Cookies Recipe

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