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Butterscotch Shortbread Recipe

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This recipe for Butterscotch Shortbread, by , is from The Kleymann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michael Daugherty
Added: Thursday, September 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Shortbread:
1 & cups all purpose flour
3 tablespoons brown sugar
teaspoon baking powder
cup butter
Butterscotch:
cup butter
1/3 cup white sugar
1/3 cup packed brown sugar
1/3 cup white corn syrup
1 Tbsp Water
tsp salt
cup whipping cream
1 tsp vanilla

Directions:
Directions:
Line a square 9X9 baking pan with foil. Extend foil over edges. Butter foil. Tip: Butter the foil before putting it in the pan. It makes it easier to get all the corners.

Butterscotch crust: Flour, sugar, powder, combine. Cut in cup butter until crust. Press into pan, bake 25 minutes or until golden brown at 350.

In heavy saucepan, melt cup butter, stir in white sugar, brown sugar, syrup, water, and salt. Bring to a boil uncovered, stirring 5 minutes. Remove from heat. Stir in whipping cream and vanilla. Spread sauce over crust evenly. Bake 12-15 minutes. Bake until bubbling all the way across the center. Cool in pan. Take out of pan, out of foil, then cut into bars.

Number Of Servings:
Number Of Servings:
16 small
Preparation Time:
Preparation Time:
1 hr

 

 

 

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