Butterscotch Date Cookies
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.
Total TimePrep: 10 min. Bake: 10 min./batch
- 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.
Nutrition Facts1 each: 197 calories, 8g fat (4g saturated fat), 13mg cholesterol, 51mg sodium, 29g carbohydrate (20g sugars, 1g fiber), 2g protein.
Originally published as Butterscotch Date Sour Cream Cookies in Reminisce Extra November 2006