Butterscotch Bonanza Cookies Recipe

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These cookies store well for about 2 weeks in an airtight container. So when you have some time to spare, make a batch and enjoy them for days to come.

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Butterscotch Bonanza Cookies Recipe

Prep: 25 min. + chilling Bake: 10 min./batch

Yield: 72 Servings

25 10 35

Ingredients

1 cup butter, softened
3 cups packed brown sugar
4 eggs, separated
5-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup chopped almonds

Directions

In a large bowl, cream butter and brown sugar. Add egg yolks, one at a time, beating well after each addition. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture. Stir in almonds.
In small bowl, beat egg whites on high speed until stiff peaks form; fold into dough. Shape into four 9-in. rolls; wrap each in plastic wrap. Refrigerate overnight.
Unwrap dough; cut into 1/8- to 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: 12 dozen.

Nutritional Facts 1 serving (2 each) equals 106 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 50 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein.

Originally published as Butterscotch Bonanza Cookies in Best of Country Cookies , p92