Butterscotch Chews

Butterscotch Chews takes approximately 40 minutes from beginning to end. For 10 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe makes 40 servings with 70 calories, 1g of protein, and 3g of fat each. Many people made this recipe, and 100 would say it hit the spot. It is brought to you by American Heritage Cooking. It works well as a hor d'oeuvre. A mixture of walnuts, ginger, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 4%, which is improvable. Butterscotch Pumpkin Cake with Butterscotch Icing, Butterscotch Cake with Chocolate Butterscotch Ganache, and Health Chews are very similar to this recipe.

Servings: 40

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium bowl, whisk together the flour, salt baking powder and ginger. Set aside. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, cream the butter and sugar until combined. Brown sugar doesnt get as light and fluffy as granulated. Add the egg and vanilla and continue to beat until completely incorporated. Turn the mixer speed to low and add in the flour until almost totally incorporated. Stir in the walnuts. Divide the dough between two sheets of parchment paper and roll into a log about 2 inches in diameter. Refrigerate. The dough will be soft at this point so if you want perfectly round cookies (raise your hand if youre a perfectionist), take them out after about an hour and tighten the log to create a perfect circle. Chill overnight. When ready to bake preheat oven to 375F. Slice log into 1/8 inch slices, place 1 inch apart on parchment lined baking sheets, and bake 7-10 minutes in preheated oven until the edges have set and the centers are matte and no longer look doughy.Allow to cool 10 minutes on baking sheet and then cool completely on a wire rack.

 

Step by step:

1. In a medium bowl, whisk together the flour, salt baking powder and ginger. Set aside. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, cream the butter and sugar until combined. Brown sugar doesnt get as light and fluffy as granulated.

2. Add the egg and vanilla and continue to beat until completely incorporated. Turn the mixer speed to low and add in the flour until almost totally incorporated. Stir in the walnuts. Divide the dough between two sheets of parchment paper and roll into a log about 2 inches in diameter. Refrigerate. The dough will be soft at this point so if you want perfectly round cookies (raise your hand if youre a perfectionist), take them out after about an hour and tighten the log to create a perfect circle. Chill overnight. When ready to bake preheat oven to 375F. Slice log into 1/8 inch slices, place 1 inch apart on parchment lined baking sheets, and bake 7-10 minutes in preheated oven until the edges have set and the centers are matte and no longer look doughy.Allow to cool 10 minutes on baking sheet and then cool completely on a wire rack.

Nutrition Information:

covered percent of daily need

 

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