Butterscotch Rolled Cookies

Butterscotch Rolled Cookies Recipe from USA | Unique and Delicious Dessert Addition

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 24 cookies

Introduction

Butterscotch Rolled Cookies are a delightful treat that combines the rich flavors of butterscotch with a sweet glaze. These cookies are perfect for any occasion and are sure to be a hit with friends and family.

History

The origins of Butterscotch Rolled Cookies can be traced back to traditional Scottish recipes that used butter and brown sugar to create a sweet and rich flavor. Over time, this recipe has evolved to include a glaze that adds an extra layer of sweetness and a decorative touch.

Ingredients

Cookies

1 cup brown sugar
0.5 tbsp salt
0.5 cup softened butter
1 egg
0.5 tbsp vanilla
1.75 cup sifted flour
0.5 tbsp baking powder
0.25 tbsp baking soda
0.25 tbsp cinnamon

Glaze

1.5 cup confectioner's sugar
1 beaten egg white
1 tbsp melted butter
0.13 tbsp salt
0.5 tbsp vanilla
food coloring (optional)

How to prepare

In a bowl, thoroughly mix sugar, salt, and butter.
Add egg and vanilla to the mixture and beat until fluffy.
Sift flour, baking powder, and cinnamon, then add them to the mixture.
Chill the mixture well for several hours or overnight.

Glaze

In a bowl, mix the glaze ingredients together until smooth.
Roll the dough out until it is about 0.13 inch thick.
Cut the dough into fancy shapes and place them on an ungreased cookie sheet.
Bake the cookies for 8 – 10 minutes at 350°F (177°C).
Allow the cookies to cool, then glaze them.

Variations

Add chopped nuts or dried fruit to the cookie dough for added texture and flavor.
Use different food coloring in the glaze to create a variety of colorful cookies.

Cooking Tips & Tricks

Make sure to chill the cookie dough for several hours or overnight to ensure that it is easy to roll out and cut into shapes.

- When rolling out the dough, use a lightly floured surface to prevent sticking.

- Be sure to allow the cookies to cool completely before glazing to prevent the glaze from melting.

Serving Suggestions

Butterscotch Rolled Cookies are perfect for serving with a cup of tea or coffee as a sweet snack or dessert.

Cooking Techniques

Sifting the dry ingredients ensures that they are evenly distributed in the cookie dough.

- Rolling out the dough to a consistent thickness will ensure that the cookies bake evenly.

Ingredient Substitutions

You can use margarine instead of butter in the cookie dough.

- You can use almond or coconut milk in place of the beaten egg white in the glaze for a vegan option.

Make Ahead Tips

You can prepare the cookie dough in advance and store it in the refrigerator for up to 3 days before baking.

Presentation Ideas

Arrange the Butterscotch Rolled Cookies on a decorative platter and dust with powdered sugar for a festive touch.

Pairing Recommendations

Serve Butterscotch Rolled Cookies with a glass of milk or a scoop of vanilla ice cream for a delicious dessert.

Storage and Reheating Instructions

Store Butterscotch Rolled Cookies in an airtight container at room temperature for up to 1 week. To reheat, place the cookies in a 350°F (177°C) oven for 5 minutes.

Nutrition Information

Calories per serving

Each serving of Butterscotch Rolled Cookies contains approximately 150 calories.

Carbohydrates

Each serving of Butterscotch Rolled Cookies contains approximately 20 grams of carbohydrates.

Fats

Each serving of Butterscotch Rolled Cookies contains approximately 8 grams of fat.

Proteins

Each serving of Butterscotch Rolled Cookies contains approximately 2 grams of protein.

Vitamins and minerals

Butterscotch Rolled Cookies are not a significant source of vitamins and minerals.

Alergens

Butterscotch Rolled Cookies contain dairy (butter) and eggs.

Summary

Butterscotch Rolled Cookies are a sweet treat that is moderate in calories and contains a moderate amount of carbohydrates and fats. They are not a significant source of protein, vitamins, or minerals.

Summary

Butterscotch Rolled Cookies are a delicious and easy-to-make treat that is perfect for any occasion. With a rich butterscotch flavor and a sweet glaze, these cookies are sure to be a hit with everyone who tries them. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a sunny afternoon in the summer of 1955, and I was visiting my Aunt Mary in her cozy little kitchen. She was bustling about, pulling out ingredients and measuring cups, all while humming a tune under her breath.

"What are you making, Aunt Mary?" I asked, curiosity piqued as always by the delicious smells wafting through the air.

"Why, I'm making my famous Butterscotch Rolled Cookies, of course!" she replied with a twinkle in her eye. "I learned this recipe from my own grandmother, who learned it from her mother before her. It's been in our family for generations."

I watched intently as she worked, mixing together butter, sugar, flour, and a secret blend of spices that she refused to reveal. The dough came together perfectly, smooth and pliable under her expert hands. She rolled it out on a floured surface, sprinkling it with a generous amount of butterscotch chips before carefully shaping it into a log.

"Now comes the fun part," Aunt Mary said with a grin. "We're going to roll the log in chopped nuts before slicing it into cookies."

I eagerly helped her with this step, sprinkling a thick layer of chopped pecans onto a sheet of wax paper before carefully rolling the dough log back and forth until it was completely coated. With a sharp knife, Aunt Mary sliced the log into perfectly even rounds, placing them on a baking sheet lined with parchment paper.

As the cookies baked in the oven, filling the kitchen with a mouthwatering aroma, Aunt Mary regaled me with stories of her childhood and the many baking adventures she had shared with her grandmother. I listened raptly, soaking in every detail and committing the recipe to memory.

When the cookies were finally done, golden brown and slightly crispy around the edges, Aunt Mary handed me a warm one fresh from the oven. I bit into it eagerly, savoring the rich butterscotch flavor and the crunch of the nuts. It was like nothing I had ever tasted before, a perfect blend of sweetness and nuttiness that made my taste buds sing.

From that moment on, I was determined to master the art of making Butterscotch Rolled Cookies myself. I practiced tirelessly in my own kitchen, experimenting with different ratios of ingredients and techniques until I finally achieved the perfect balance of flavors and textures.

Over the years, I have shared this recipe with friends and family alike, passing down the tradition of Butterscotch Rolled Cookies from generation to generation. Each time I bake a batch, I am transported back to that sunny afternoon in Aunt Mary's kitchen, surrounded by love and laughter and the tantalizing scent of freshly baked treats.

Now, as I stand in my own kitchen, rolling out the dough and sprinkling it with butterscotch chips and chopped nuts, I can't help but smile. The legacy of this recipe lives on in me, a testament to the enduring power of family and tradition. And as I take a bite of a warm, freshly baked cookie, I know that Aunt Mary and all the generations of bakers who came before her are smiling down on me, proud of the delicious legacy we have created together.