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Rec: Butterscotch Thins

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Joined: Dec 9, 2005

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Posted to Thread #16422 at 3:54 pm on Oct 11, 2009

Butterscotch Thins

1 cup butterscotch chips
1 stick unsalted butter
1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
2/3 cup firmly packed dark brown sugar
1 large egg
1 teaspoon vanilla
1/3 cup pecans, finely chopped

In a metal bowl set over a pan of barely simmering water melt butterscotch chips and butter, stirring. In a small bowl whisk together flour and baking soda. In another bowl with an electric mixer beat together butterscotch mixture, sugar, egg and vanilla. Beat in flour mixture in batches and stir in pecans. The dough may be "loose"; if it is, let it settle for 5 to 10 minutes. On a sheet of wax paper* form the dough into an 8-inch log, using the paper as a guide. Twist the ends of the paper to enclose log and freeze log, tightly wrapped in foil, for at least one hour or until ready to use. Preheat oven to 375F.

Remove log from freezer and let stand until it can just be cut; about 2 minutes. Cut log with a sharp knife into 1/4-inch-thick slices and arrange slices at least 3 inches apart on baking sheets. Let slices come to room temp and bake in batches in middle of the oven until thin and no longer puffed, about 8 minutes. Cool cookies for 3 minutes on baking sheets and transfer with a spatula to racks to cool. Makes about 30 cookies.

Source: 4/94 Gourmet and e in SF @ Gails

Es tips when someone asked about a Geneva-esque cookie:
Now, to get a Geneva-like cookie: Instead of the 1 1/3 cup all-purpose flour; use 2/3 cup whole wheat flour and 2/3 cup all-purpose flour. Add 2 tablespoons very finely minced coconut. Omit the pecans from the dough and save to sprinkle on cookies. Melt 6 oz. bittersweet chocolate in a heavy bottomed pan. Dip the cookies lengthwise half way into the chocolate (that way you get chocolate in every bite -- we tried to dip them the way that Genevas are done, but it was really hard!). Place on waxed or parchment paper and sprinkle chocolate covered half with chopped pecans. Let cool until chocolate hardens. These are a little sweeter and thinner than Genevas, but have the same crispy, "grahamy" buttery texture.

Pats notes: I loved the Geneva-like variation (didnt have whole wheat flour on hand so just used all-purpose flour). Tres yummy.

es tips: I am no pro . . .but I am a cookie FIEND!!!! When I make log-style, sliced cookies I freeze the dough and use a hot knife. I just keep a pitcher of very, very hot water next to my work space and dip the knife as needed. It glides through the dough and makes nice, even slices.

*More es tips on how to roll the dough: I have always just let the dough set up a bit in the bowl, then I wrap it in plastic wrap on which I've sprayed a tiny, tiny bit of non-stick cooking spray, then I let it chill until just almost firm and then I roll it on a smooth counter until I have a nice, smooth round. Heck, those cookies are so yummy, they could be any shape they want!


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