Friday, December 12, 2008
Favorite Ingredients Friday for December 12
These are not one of our traditional Christmas cookies, but they are a cookie that works beautifully with cookie stamps. I got to thinking -- I have a set of Christmas cookie stamps, and probably others have them as well. I think they were a freebie with renewing or gift subscriptions to Taste of Home or another magazine some years ago. If you are looking for an easy recipe to use with cookie stamps (or with the bottom of a drinking glass), then you will want to try this one.
RICH BUTTERSCOTCH COOKIES
(Perfect “cookie-stamp” cookies)
4 cups flour
1/2 tsp. salt
2 cups butter or real margarine
1 cup plus 2 Tblsp. brown sugar, packed
1 1/2 tsp. vanilla
Sift together the flour & salt; set aside.
Cream together butter & brown sugar in bowl until light & fluffy, using electric mixer at medium speed. Blend in vanilla.
Gradually stir dry ingredients into creamed mixture, blending well. Cover & chill dough in refrigerator 2 hours.
Shape dough into 1-inch balls and dip the top of each ball in sugar. Place balls, about 2 inches apart, on greased baking sheets (I prefer to use parchment-lined sheets). Flatten each slightly with a cookie stamp or the bottom of a drinking glass.
Bake at 350º 12 minutes, or until golden brown. Remove from baking sheets; cool on racks.
Yield: 8 dozen.
These were a favorite cookie of my daughter Joanna’s as a child. They are very rich but very delicious. They are super-easy to make and the recipe makes a lot. You can cut the recipe in half if you prefer. This recipe comes from Farm Journal’s Best-Ever Cookies.
To see what others have shared for Favorite Ingredients Friday, head on over to Overwhelmed with Joy and check out the links.