BUTTER CRUNCH COOKIE RECIPE RECIPES

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OLD-TIME BUTTER CRUNCH CANDY RECIPE: HOW TO MAKE IT



Old-Time Butter Crunch Candy Recipe: How to Make It image

Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the most popular part of that collection. We love the nutty pieces draped in chocolate. —Mildred Duffy, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield about 2 pounds.

Number Of Ingredients 6

1 cup butter
1-1/4 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
2 cups finely chopped toasted almonds
8 milk chocolate candy bars (1.55 ounces each)

Steps:

  • Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in 1 piece; remove foil. , Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container.

Nutrition Facts : Calories 375 calories, FatContent 26g fat (12g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 137mg sodium, CarbohydrateContent 34g carbohydrate (29g sugars, FiberContent 3g fiber), ProteinContent 5g protein.

BUTTER CRUNCH COOKIES RECIPE - FOOD.COM



Butter Crunch Cookies Recipe - Food.com image

When I was a kid in school, they used to sell these cookies, and I'd always wonder how they made them taste so good...Now, as an adult, I have been experimenting, trying to come up with a recipe, since I couldn't find any online. I struck gold yesterday, and so, here is the recipe, which if I may say so myself, taste even better that the Linden's brand! Enjoy!!!

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 1 hours

Yield 36-48 Cookies, 12-15 serving(s)

Number Of Ingredients 13

2 1/2 cups unbleached all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup powdered sugar
3/4 cup sugar
3/4 cup light brown sugar
3/4 cup unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon corn syrup

Steps:

  • Preheat oven to 325°F.
  • In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, powdered sugar and salt.
  • In a small heavy bottom cast iron skillet, melt 1/4 C of butter, and 1/2 C sugar over very low heat, until it is bubbling and thick. Let this mixture cool for about a minute, (no more) and then pour it onto a cookie sheet that has been lined with parchment paper to cool a few minutes more.
  • When it is cool enough,(and still slightly pliable) break off small pieces using a sharp heavy knife, or maybe a clean screwdriver. It will be a lot of work, but you'll get a little muscle, and the reward of knowing that your cookies are going to be so good, you won't mind all of the work!
  • Now, in a large mixing bowl, beat the remaining sugars with the remaining butter until it is light and fluffy. Add the egg, and mix again. Add the vanilla and the corn syrup, mixing until it is combined.
  • Then, add the flour mixture, a little at a time, until it is completely incorporated. With a wooden spoon, add the cooled candy pieces, distributing them evenly throughout the dough.
  • Refrigerate the dough for about 30 minutes, or freeze it for 15. When it is cold, roll out 1 1/2-inch balls of dough, and be careful, those pieces of toffee will probably be really sharp! Place the balls of dough 2 1/2-inches apart on an ungreased cookie sheet, and bake for 9-11 minutes, making sure that they don't brown too much. They should be very light on top, and golden on the bottom.
  • After two minutes, remove the cookies from the cookie sheet, and continue cooling on a wire cooling rack, about 7-8 more minutes, or until the toffee is set.

Nutrition Facts : Calories 365.5, FatContent 12.2, SaturatedFatContent 7.5, CholesterolContent 46, SodiumContent 184.4, CarbohydrateContent 61.8, FiberContent 0.7, SugarContent 39.6, ProteinContent 3.4

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