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After sampling these tender cookies in a specialty store, I knew I had to duplicate them. My version has lots of toffee bits and butterscotch chips. I give away dozens as home-baked gifts. —Sandra McKenzie, Braham, MN
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cookie equals 76 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 45 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Originally published as Butterscotch Shortbread in Country Woman June/July 2009, p40
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Reviewed on Sep. 07, 2010 by eye_lady
I made these for a Holiday weekend with family, and had to give out 3 copies of the recipe! I also read the reviews, and did not roll out the dough. I simply rolled it into balls and flattened them. Very good recipe!
Reviewed on May. 12, 2010 by LeLimey
My oh my - I love baking a huge variety cookies but I may never make any other type of cookie again. These were stupendous. So simple and easy to make and they just melt in the mouth. I read other reviews and so didn't even try to cut them, I just flattened balls of dough with a glass but my dough would have rolled easily. I think the knack is in the cooling of the dough. I did use plain english toffee bits and not chocolate as I liked the idea of no chocolate better and it really worked. They're a "plain" cookie (no frosting or decoration and yet with the hidden toffee treasures they look really appetising too. I'm so tempted to tell everyone that they're awful so I get to save them all for me!Thank you for a wonderful easy and totally more-ish recipe! (But my hips hate you!)
My oh my - I love baking a huge variety cookies but I may never make any other type of cookie again. These were stupendous. So simple and easy to make and they just melt in the mouth. I read other reviews and so didn't even try to cut them, I just flattened balls of dough with a glass but my dough would have rolled easily. I think the knack is in the cooling of the dough. I did use plain english toffee bits and not chocolate as I liked the idea of no chocolate better and it really worked. They're a "plain" cookie (no frosting or decoration and yet with the hidden toffee treasures they look really appetising too. I'm so tempted to tell everyone that they're awful so I get to save them all for me!
Thank you for a wonderful easy and totally more-ish recipe! (But my hips hate you!)
Reviewed on Nov. 17, 2009 by Kris Countryman
This is a very tasty cookie. I had a lot of trouble rolling it out. I finally just rolled them into balls, flattened them and baked them. They were much easier that way.
Reviewed on Sep. 01, 2009 by Crystaleastman
Why couldn't one just roll them into balls, and mash with a glass? They would all be the same size and no messy rolling & cutting.ceastman
Why couldn't one just roll them into balls, and mash with a glass? They would all be the same size and no messy rolling & cutting.
ceastman
Reviewed on Jun. 23, 2009 by alma.l.gravel
Would rolling them between two pieces of plstic wrap help?
Reviewed on Jun. 10, 2009 by chilipepper99
This cookie is fantastic. One of the best cookies I have ever eaten. Everyone who was privileged to try them said the same thing. The problem is getting them rolled out. I had much difficulty. If anyone has a good idea of how to roll them out without sticking, please post the solution. Refrigerating the dough did not help.
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