Friday, 16 September 2011

Butterscotch Cookies

Baking with my baby.

Made a batch of Butterscotch Cookies using a recipe I found while googling for ideas for an easy-enough cookie recipes.
The resulting cookies have a serious crunch but a tad too sweet for my liking.
Still and all, Elsa simply adores these cookies and had been seen lurking suspiciously around the cookie tin. I do hope I still have enough left till the end of the month.

Butterscotch Cookies
adapted from SimplyRecipes

12 tablespoons unsalted butter, cut into tablespoon sized slices
1 3/4 cups dark brown sugar
1/2 teaspoon salt
1 egg
1 egg yolk
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder

Sugar Dredging Mixture

1/4 cup dark brown sugar
2 tablespoons sugar

Preheat oven to 170C and line baking sheets with parchment paper.
Sift together the flour, baking soda, and baking powder and set aside.
Mix together the sugar dredging mixture in another bowl and set aside.

Place 10 tablespoons of the butter into a microwave-proof container, preferably clear glass bowl and microwave for 2-3 minutes, depending on the power of your microwave. Watch it carefully, when the butter turn dark golden brown and begins to smell nutty take it off of the microwave and add the other two tablespoons of butter and mix it in until it melts.

Pour the brown butter into a mixing bowl. Add the brown sugar and salt and mix. Add the egg, egg yolk, and vanilla extract and mix together, scraping down the sides and bottom of the bowl at least once.
Add the flour mixture in three increments being sure to scrape down the sides and bottom once or twice. Mix just until the flour is incorporated. The dough will be very thick.

Take 1 teaspoon of dough and gently roll them into ball shapes. Dredge them in the sugar dredging mixture until well-coated. Place on the baking sheet.

Bake for 6 minutes or until the edges have browned a bit.