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Butterscotch Snickerdoodles Recipe

This recipe is a combination of the traditional Snickerdoodle recipe and my mother's best spritz recipe. Everyone comments on the unique combination of ingredients.

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Butterscotch Snickerdoodles Recipe

Prep: 20 min. Bake: 15 min./batch

Yield: 48 Servings

20 15 35

Ingredients

1 cup butter, softened
1/3 cup canola oil
1-1/4 cups sugar
1/3 cup confectioners' sugar
2 eggs
3 tablespoons plain yogurt
1-1/2 teaspoons almond extract
1/8 teaspoon lemon extract
3-1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butterscotch chips
1/2 cup chopped almonds
Additional sugar

Directions

In a large bowl, cream the butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and extracts. Combine flours, cream of tartar, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in butterscotch chips and almonds.
Roll into 1-in. balls, then in sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork dipped in sugar. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Yield: 8 dozen.

Nutritional Facts 1 serving (2 each) equals 151 calories, 8 g fat (4 g saturated fat), 20 mg cholesterol, 97 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Butterscotch Snickerdoodles in Best of Country Cookies , p72

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Butterscotch Snickerdoodles

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(1-1) of 1 reviews

Reviewed on Apr. 05, 2010 by allaboutcookies86

Definitely a different combination, but it goes well together. In my opinion definitely a good tea cookie. They are good dunked in tea if you are a dunker.