Butterscotch Cookies
Print recipe| Serves | 5 - 6 dozen |
| Inspiration | Five Roses |
Ingredients
- 3 Cups all purpose flour
- 1/2 Tsp baking powder
- 1/2 Tsp salt
- 1 Tsp baking soda
- 3/4 cups butter (softened to room temperature)
- 1 1/2 Cups brown sugar
- 2 Large eggs
- 1 Tsp vanilla extract
Directions
| In a small mixing bowl, whisk together the flour, baking powder, salt and baking soda. Set aside. | |
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In a large bowl, cream the butter with an electric mixer until light and fluffy. Gradually add the brown sugar, beating well between additions. Add the eggs one at a time and beat after each addition. Add in the vanilla.  | |
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Stir in the dry ingredients by hand, a little at a time, mixing well after each addition. Chill the dough for at least 30 minutes.  | |
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Roll out the dough 1/8 inch thick on a lightly floured board and cut with a cookie cutter. Place on a cookie sheet. You can sprinkle on coloured sugar, if desired. Bake at 350 deg F for 8 - 10 minutes or until the edges are just starting to turn brown.  | |
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Immediately remove them from the cookie sheet and place on parchment paper to cool. When cooled, the cookies can be stored in a covered container for about 10 days.  | |