Christmas Cookie Countdown Day 6 – Double Butterscotch Cookies
As I mentioned, I am on a slice-and-bake cookie kick this year, and yesterday I reaped the rewards of the cookie logs I had made in November. I thought I had Christmas Eve all taken care of, and I was working on my family’s traditional Cranberry Cinnamon Rolls for Christmas morning. My daughter was slicing the last of the rolls and putting them in the baking pan, while I set out the fudge and cookies for our Christmas Eve dinner party later that night. I realized that not only had I forgotten to bake the cookies for dessert, I had also forgotten to take the dough out of the freezer.
I was running out of time, so I didn’t have time to let the cookie dough defrost. I gave slicing the frozen dough a shot, and it sliced up beautifully. I was able to get the cookies baked in no time. Christmas Eve was saved! Okay, that might be an exaggeration, but I was less stressed because the cookies were so easy to bake. The recipe makes so many cookies, I was able to bake a log of dough for three or four different events this year. I love that!
Double Butterscotch Cookies are crunchy and sweet with a wonderful toffee flavor. My friend, Margot said that of all of the cookies I offered last night, these were her favorite. I am also sharing this year’s Christmas table. I had made the black and white table runner for theme party we did in September, and I wanted to incorporate it into my Christmas table decorations. Merry Christmas!
Double Butterscotch Cookies
Adapted from Taste of Home Best Loved Cookies
6 cups all purpose flour
3 teaspoons cream of tartar
3 teaspoons baking soda
3 teaspoons baking soda
1 teaspoon of salt
1 stick (1/2 cup) of butter, softened
½ cup of shortening
4 cups packed brown sugar
1 tablespoons vanilla extract
1 10-ounce package English toffee bits
1 cup finely chopped pecans
Whisk together the flour, baking soda, cream of tartar and salt, set aside.
In a large bowl, beat together the butter, shortening and brown sugar until the mixture resembles wet sand, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add the flour mixture to the butter and sugar mixture, and mix well. Stir in the toffee bits and pecans.
Shape the dough into three 14-inch rolls (the dough will be crumbly), and wrap each roll in plastic wrap. Refrigerate at least 4 hours to firm up the dough.
Preheat the oven to 375°F. Unwrap the dough, and cut into ½ inch slices. Place the slices 2 inches apart on baking sheets lined with parchment paper. Bake for 9-11 minutes or until lightly browned. Cool for 1 to 2 minutes on the baking sheets and then remove to wire racks to cool completely. Makes 7 dozen.