Butterscotch Bonanza Cookies Recipe

3 1 1
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Butterscotch Bonanza Cookies Recipe

Read Reviews
3 1 1
Publisher Photo
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.
MAKES:
72 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:
72 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch

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.
Originally published as Butterscotch Bonanza Cookies in Best of Country Cookies 1999, p92

Nutritional Facts

2 each: 106 calories, 4g fat (2g saturated fat), 19mg cholesterol, 50mg sodium, 17g carbohydrate (9g sugars, 0 fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Butterscotch Bonanza Cookies in Best of Country Cookies 1999, p92

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Michell408 User ID: 1234062 62085
Reviewed Jul. 6, 2010

"Dough extremely crumbly and hard to work with, but a tasty cookie and the recipe makes a LOT!"

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