Monday, June 01, 2009

Butterscotch Crisps

Hey look, cookies!
This 1958 pamphlet also survived the tornado. It was wet, but I let it hang on my wooden clothes drying rack and it is still good as new.

These were very simple to make, and fast. Even with the heat and humidity here, I didn't need to chill the dough before baking.

The cookies are dense (a bit of baking soda might have helped) in a shortbread kind of way. I made them to go with some vanilla ice cream I'm making today (untested recipe-check back tomorrow for

The original recipe called for nuts, which is out for us. I substituted butterscotch chips which worked fine.

We're expecting bad weather tonight. Last night I saw lightning hit so close to the silo that it actually "pinged." At one in the morning I was running around thinking I could smell smoke. Fortunately, it rained heavily.

At least if we end up in the storm cellar, I have cookies.

You Will Need:

2 cups all purpose flour
1/2 teaspoon salt
3/4 cup butter
1 cup packed brown sugar (I used dark)
1 whole egg
1 teaspoon vanilla extract
2/3 cup butterscotch chips

Preheat oven to 400 degrees F.

Sift the flour and salt together and set aside. Cream together the butter and brown sugar until light. Beat in egg and vanilla. Mix in the dry ingredients and stir in the chips.

Place by teaspoons onto an ungreased baking sheet. Smash with a fork. You can be fancy and make neat cross hatchings if you're inclined (which I am not).

Bake 8-10 minutes (mine took 10) or until lightly browned on the bottom. Cool on racks.


Lisa said...

Storm cellar huh? Such a foreign concept in California. The cookies....YUM. Love this kind of stuff. Thanks.

Goody said...

They really are dangerously good cookies.