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Saturday, February 17, 2024

Butterscotch Drop Cookies

Here’s the first variant on the Sour Cream Drop Cookie recipe from my last post. They tell you to just substitute brown sugar for white and add nuts, but rather than make you go back and look, I’ve typed it out below.

I’ve been on a quest for a cookie that actually tastes like butterscotch for years, only to be disappointed every time. Even using butterscotch pudding mix or butter pecan cake mix didn’t work. So I didn’t think a simple swap of brown sugar for white would magically produce butterscotch. It didn’t, though it’s a good cookie, but the icing! That does taste like butterscotch. I may have to try using brown butter in some of my cookie recipes to see if that’s the answer I’ve been looking for.

½ cup shortening

1 ½ cups brown sugar

2 eggs

1 cup sour cream (half a 500 ml tub)

1 teaspoon vanilla

2 ¾ cups flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

2/3 cup chopped nuts (I used pecans zapped in my coffee grinder until coarse)


Cream together shortening and sugar. Add eggs. Stir in sour cream and vanilla.

Sift together flour, baking soda, baking powder and salt. Stir into shortening mixture. Stir in nuts. Chill at least one hour.

Preheat oven to 425⁰F. Drop by rounded teaspoons onto lightly greased baking sheet. Bake 8-10 minutes until delicately brown.

Cool. Ice with burnt butter icing.

Makes about 5 dozen.

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