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.
- 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 King Arthur Unbleached All-Purpose Flour
- 1 cup King Arthur Premium 100% 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
- 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.
Originally published as Butterscotch Snickerdoodles in Best of Country Cookies 1999, p72
Reviews for Butterscotch Snickerdoodles(1)
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
Sort By :
Reviewed Apr. 5, 2010
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.