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Butterscotch Bonanza Cookies Recipe

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.
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch YIELD:72 servings


  • 1 cup butter or margarine, 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 mixing bowl, cream butter and brown sugar. Add egg yolks, one at a time, beating well after each addition. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture. Stir in almonds. In small mixing bowl, beat egg whites until stiff peaks form; fold into dough. Shape into four 9-in. rolls; wrap each in plastic wrap. Refrigerate overnight. Unwrap and 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.

Nutritional Facts

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

Reviews for Butterscotch Bonanza Cookies

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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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