Butterscotch has always been my favorite flavor, so when I found this recipe, loaded with butterscotch plus dates, it was a winner. The warm golden tones and crispy crust make it a very nice cookie for autumn.
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup butterscotch chips
- 1 cup chopped dates
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Add sour cream; beat just until combined. Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well. Stir in butterscotch chips and dates.
- Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 8-12 minutes or until lightly browned and set. Remove to wire racks. Yield: 2 dozen.
Originally published as Butterscotch Date Cookies in Reminisce Extra November 2006, p53
Reviews for Butterscotch Date Cookies
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed May. 31, 2011
"Very good, my friends and family loved them."
Reviewed Mar. 20, 2010
"Wonderful taste, the butterscotch added a great change."