WHAT TO MIX WITH BUTTERSCOTCH SCHNAPPS RECIPES

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BUTTERSCOTCH COOKIES RECIPE: HOW TO MAKE IT



Butterscotch Cookies Recipe: How to Make It image

“This old-fashioned recipe has been in my family for years,” writes Beverly Duncan of Big Prairie, Ohio. “It’s also delicious with miniature chocolate chips or coconut in place of the toffee bits.”

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield about 1-1/2 dozen.

Number Of Ingredients 11

2 tablespoons butter, softened
2 tablespoons shortening
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup English toffee bits or almond brickle chips
1/4 cup finely chopped pecans

Steps:

  • In a large bowl, cream butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic. Refrigerate 4 hours or until firm., Preheat oven to 375°. Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake 9-11 minutes or until lightly browned. Cool 1-2 minutes before removing from pans to wire racks.
    Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

Nutrition Facts : Calories 111 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 96mg sodium, CarbohydrateContent 18g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

EGGNOG COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Eggnog Cookies Recipe: How to Make It - Taste of Home image

This cookie's flavor fits right into the holiday spirit—pick your favorite cookie cutter shapes to make them even more festive! —Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield about 7 dozen.

Number Of Ingredients 9

1 cup butter, softened
2 cups sugar
1 cup eggnog
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
5-1/2 cups all-purpose flour
1 large egg white, lightly beaten
Colored sugar
Vanilla frosting, optional

Steps:

  • Cream butter and sugar. Beat in eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover and chill 1 hour. , On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Using floured 3-1/2-in. cookie cutters, cut into desired shapes; place on ungreased baking sheets. Repeat with remaining dough. Brush with egg white; sprinkle with colored sugar. , Bake at 350° until edges are lightly browned, 6-8 minutes. Cool on wire racks. If desired, decorate with frosting.

Nutrition Facts : Calories 71 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 35mg sodium, CarbohydrateContent 11g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

More about "what to mix with butterscotch schnapps recipes"

BUTTERSCOTCH COOKIES RECIPE: HOW TO MAKE IT
“This old-fashioned recipe has been in my family for years,” writes Beverly Duncan of Big Prairie, Ohio. “It’s also delicious with miniature chocolate chips or coconut in place of the toffee bits.”
From tasteofhome.com
Total Time 30 minutes
Category Desserts
Calories 111 calories per serving
  • In a large bowl, cream butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic. Refrigerate 4 hours or until firm., Preheat oven to 375°. Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake 9-11 minutes or until lightly browned. Cool 1-2 minutes before removing from pans to wire racks.
    Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.
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