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Butterscotch Shortbread Cookies Recipe

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

Contributor:  
Contributor:  
Joan Erps
Added: Friday, August 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter
1/2 cup powdered sugar
1 tsp. vanilla
1 3/4 cup flour
1/2 cup cornstarch
1/4 tsp. salt
1/2 cup butterscotch chips, finely chopped
1/2 cup milk chocolate English toffee bits

Directions:
Directions:
Cream the butter and powdered sugar; beat in the vanilla. Combine the flour, cornstarch, and salt. Gradually add to the creamed mixture. Fold in the chips and toffee bits. Refrigerate for one hour or until dough can be handled. On a lightly floured surface roll the dough out to 1/4 inch, use a floured 2 inch round cutter to cut the cookies. Spread 1 inch apart on an ungreased sheet and bake at 350 degrees for 10 to 12 minutes.

Number Of Servings:
Number Of Servings:
4 1/2 dozen cookies
Personal Notes:
Personal Notes:
76 calories; 45 mg. sodium

 

 

 

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