Soft Butterscotch Cookies Recipe
Servings: 12
Ingredients
- 1/2 c. butter
- 2 Large eggs
- 1 1/2 c. brown sugar
- 4 1/2 c. sifted cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking pwdr
- 1 c. buttermilk
- 1 teaspoon vanilla
- 1 c. cut up dates
- 1 c. minced nuts
Directions
- Combine butter, Large eggs, and sugar; cream well. Stir in sifted dry ingredients alternately with buttermilk. Add in vanilla, dates, and nuts, mixing thoroughly. Refrigeratedough several hrs or possibly overnight. Drop by teaspoonfuls onto greased cookie sheets. Bake at 400 degrees for 8 to 10 min. Frost while hot with Burnt Butter Icing. Recipe follows.
- Burnt Butter Icing: Heat 6 Tbsp. butter in pan till golden. Remove pan from heat. Add in 1 1/2 c. sifted confectioners' sugar. Add in 2 Tbsp. warm water and 1 tsp. vanilla. Stir till glossy and of spreading consistency. Frost cookies.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 12 servings | |
| Calories 502 | |
| Calories from Fat 129 | 26% |
| Total Fat 15.01g | 19% |
| Saturated Fat 6.08g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 427mg | 18% |
| Potassium 341mg | 10% |
| Total Carbs 85.83g | 23% |
| Dietary Fiber 3.2g | 11% |
| Sugars 41.57g | 28% |
| Protein 8.37g | 13% |
