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Butterscotch & Salted Almond Holiday Cookies

Posted on Dec 6, 2016 in Newsletters, Recipes & Entertaining by | Comments
Butterscotch & Salted Almond Holiday Cookies
 

B

e the envy of the cookie exchange. Bake up a batch of Chef Brian’s sweet and salty holiday delights.

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Equipment

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  • icon-butter
  • icon-sugar
  • icon-brownsugar
  • icon-almondextract
  • icon-vanillaextract
  • icon-water
  • icon-flour
  • icon-almonds
  • icon-butterscotch
  • icon-confectionsugar

Ingredients

  • 1 Cup Unsalted Butter (room temperature)
  • 6 Tbsp Granulated Sugar
  • 2 Tbsp Brown Sugar
  • 1/2 Tsp Almond Extract
  • 1 Tsp Vanilla Extract
  • 2 Tsp Water
  • 2 Cups All Purpose Flour
  • 1/2 Cup Salted Whole Almonds (chopped fine)
  • 1/2 Cup Butterscotch Baking Chips
  • Confectioner’s Sugar (as needed)

Directions

  1. Preheat oven to 325°F
  2. In the bowl of an electric mixer, cream the butter and the sugars using the paddle attachment
  3. Stir in the extracts and water
  4. Add in the flour, chopped almonds and chips
  5. Mix until just blended
  6. Using a small ice cream scoop, scoop the cookie dough onto a parchment-lined cookie sheet
  7. Bake the cookies until their edges are just firm, 15 to 20 minutes
  8. Allow the cookies to cool completely on a wire cooling rack
  9. When the cookies have cooled, dust with confectioner’s sugar
  10. Store at room temperature in an airtight container

 
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