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Butterscotch Almond Cookies

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Description

We had some random things lying about the cupboards so I decided to scrounge together some cookies. They actually turned out fantastic so I figured I'd post the recipe.

A sidenote to anyone who wants to try making these: the recipe I wrote calls for a cup of shortening, but all we had in the house was 1/2 cup, so I supplemented it with 1/2 cup of regular stick butter [1 stick = 1/2 cup] If you want your cookies to really poof up, use 1 cup shortening, like in the recipe - if you want them to look exactly like mine in the photo, use half shortening, half butter.

Also, for the record: these taste amazing. And they make the house smell crazy good. If you have a date coming over or guests you want to impress, bake these right before they come, and I promise they'll be like "THAT SMELLS HEAVENLY." Just trust me. It'll be like magic.

Butterscotch Almond Cookies

1 cup shortening [to fluff up the cookies]
1 1/2 cup brown sugar [again to fluff up the cookies - white granulated sugar can make them heavier and cause them to spread]
1 1/4 teaspoon vanilla
2 eggs
2 1/4 cup all-purpose flour [you could use cake flour if you want, just be prepared for some poofy and delicate cookies!]
1 teas. baking powder [baking soda doesn't contain an acid, so if your cookie recipe calls for baking soda but no acid, ten-to-one they're kind of flat. Baking powder, on the other hand, comes with a built-in acid, and does the same thing as baking soda too. just replace baking powder with baking soda and your cookies should fluff up]
1 1/4 teas. salt
2 cups butterscotch chips
1 cup or so of sliced almonds

1. Heat over to 375 F [this is so that the cookies don't fall after they rise. if you bake at 350 F they could be far too soft. Trust me - bake at 375 F]

2. Beat shortening, brown sugar, and vanilla in a large bowl until smooth. Add eggs; beat well. Stir together flour, baking powder, and salt in a separate bowl; gradually add to shortening mixture, beating well until blended.

3. Mix in butterscotch chips and almonds.

4. Drop cookies onto ungreased cookie sheet. [I use a small ice cream scooper deal, but you could use a teaspoon or a small regular spoon if you wanted. DO NOT PUSH THEM DOWN. Leave them in fluffy little balls.] Bake for 12 to 14 minutes or until golden. Cool slightly; remove from cookie sheet with spatula onto wax paper.

5. Enjoy!
Image size
3072x2304px 2.17 MB
Make
SONY
Model
DSC-W80
Shutter Speed
10/400 second
Aperture
F/2.8
Focal Length
6 mm
ISO Speed
250
Date Taken
Feb 9, 2009, 2:50:10 AM
© 2009 - 2024 Aisho
Comments6
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blackphoenix14's avatar
I've featured this piece here :D