Best Butterscotch Shortbread Recipes

BUTTERSCOTCH SHORTBREAD

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake 10-12 minutes or until lightly browned. Remove to wire racks. ,

BUTTERSCOTCH SHORTBREAD

Steps:

• Heat oven to 300°F. In large bowl, beat butter, shortening and sugars with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and salt. (Dough will be dry and crumbly; use hands to mix completely.)
• Roll dough into 9x6-inch rectangle on lightly floured surface. Cut into 1 1/2-inch squares. Place about 1 inch apart on ungreased cookie sheet.
• Bake cookies about 25 minutes or until set. Remove from cookie sheet to wire rack.

BUTTERSCOTCH PIE WITH PECAN-SHORTBREAD CRUST

Steps:

• Crust: Preheat oven to 375°F. Toast pecans on a rimmed baking sheet until fragrant and golden, 8 to 10 minutes. Let cool 15 minutes, then finely grind in a food processor. Add flour and salt to food processor and pulse just to combine.
• In a bowl, stir together butter and granulated sugar; stir in egg yolk. Add flour-pecan mixture and stir until mixture has the texture of fine crumbs and holds together when pressed between two fingers. Press evenly into bottom and up sides of an 8 1/4-by-11-inch fluted tart pan with a removable bottom.
• Freeze pan 15 minutes, then transfer to oven and bake until set and deep golden brown, about 25 minutes. Transfer pan to a wire rack; let cool 15 minutes.
• Filling: Meanwhile, in a saucepan, whisk together brown sugar, cornstarch, and salt. Whisk in egg yolks, then milk. Bring to a boil, then reduce heat and simmer 1 minute. Remove from heat and whisk in butter. Pour filling into crust and let cool 15 minutes. Press plastic wrap directly onto surface of filling and refrigerate until set, at least 4 hours and up to 2 days.
• Pecans: Reduce oven temperature to 350°F. In a small bowl, stir together pecans, sugar, salt, and egg white. Spread mixture into an even layer on a rimmed baking sheet. Bake, stirring once, until golden brown and crunchy, about 15 minutes. Separate clumped nuts with a fork; let cool completely. Pecans can be stored in an airtight container at room temperature up to 1 week.
• To serve pie, remove plastic wrap, then sides of pan; transfer pie to a platter. Decorate with sugared pecans, cut into squares, and serve.

BUTTERSCOTCH-GLAZED COFFEE SHORTBREAD BARS

Steps:

• Preheat oven to 300 degrees and position a rack in the center of the oven. Line the bottom of a 9X13" baking pan with parchment paper.
• Make the shortbread: In the bowl of a standing electric mixer fitted with the paddle, beat in the butter with the sugar at medium speed until fluffy and very pale, about 5 minutes. Beat in the vanilla and salt.
• In a small bowl, whisk the flour with the ground expresso beans. Add the dry ingredients to the mixer in 3 batches, scraping down the side of the bowl and beating just until the dough is combined.
• Press the dough into the baking pan in an even layer. Spread a sheet of plastic wrap directly onto the dough, and using a flat-bottomed glass, smooth the dough into an even layer. Remove the plastic warp and bake the shortbread for about 50 minutes, until very lightly browned on top and firm but not solid to the touch. Transfer the pan to a rack to cool slightly, about 10 minutes. Using a ruler, cut the warm shortbread lengthwise into 8 strips, then cut crosswise into 5 rows. Let the bars cool completely,.
• Make the glaze: In a small, heavy saucepan, combine the butter, brown sugar, expresso, corn syrup and salt and bring to a boil over moderate heat, swirling the pan. Boil just until slightly thickened, 1 1/2 to 2 minutes; remove from heat. When the bubbling subsides, immediately pour the hot glaze over the shortbread. Working quickly with a small offset spatula, spread the glaze in an even layer. Using the tip of a lightly oiled paring knife, score the glaze between the cuts, without dragging.
• Press an expresso bean into the center of each bar. Let cool slightly, then carefully lift out the bars and transfer to a plate.
• Bars can be stored in an airtight container for up to 1 week.

BUTTERSCOTCH SHORTBREAD BARS

Steps:

• Line a 9-inch square baking pan with foil, extending foil over edges of pan.
• Butter foil; set pan aside.
• In a bowl, combine flour, 3 tablespoons brown sugar, and baking powder; use a pastry blender and cut in ½ cup butter until mixture resembles coarse crumbs.
• Press mixture into bottom of prepared pan; bake at 350° for about 25 minutes or until golden brown.
• In a saucepan, melt the remaining ¼ cup butter; stir in sugar, brown sugar, corn syrup, water, and salt.
• Stir in cashews; bring mixture to boiling over med-high heat, stirring constantly.
• Boil, uncovered, for 5 minutes, stirring often.
• Remove pan from heat; stir in whipping cream and vanilla.
• Spread butterscotch mixture evenly over baked crust.
• Bake 12-15 minutes more or until most of the surface is bubbly.
• Cool completely in pan on a wire rack.
• Using foil, lift bars out of pan; carefully peel foil from sides of bars; cut into bars.
• To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze up to 3 months.

BUTTERSCOTCH SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mix sugar and margarine well.
• Add flour and chips.
• Mix until well blended.
• Roll into 1-1/2" balls and place 2 inches apart on baking pan.
• Grease bottom of glass, dip in sugar and flatten cookies.
• Bake 12-14 minutes.

AWESOME BUTTERSCOTCH SHORTBREAD!!!

Steps:

• Preheat oven to 300 degrees.
• In a large bowl, mis margarine, shortening, and sugars with mixer until blended and creamy.
• Stir in flour and salt.
• (You can adjust the amount of flour- add most and then add little by little until point where the dough is not TOO crumbly or dry. If not, just add all at once. Use your hands to mix completely.) Roll dough out on lightly floured surface, about 1/8- 1/4 inch thickness, depending on how thin and crispy you want the cookies.
• Cut with cookies cutters and place about 1 inch apart on ungreased cookies sheet (You can also roll dough into a 15 by 7 1/2 inch rectangle and cut into 1 1/2 inch squares).
• Bake about 25 minutes or until set.
• Cookies will not expand or brown much, so make sure you watch them so they don't get too browned- they will taste slightly burnt.
• Remove cookies from sheet and let cool.
• Store once cooled.

BUTTERSCOTCH SHORTBREAD COOKIES BY SUSAN

Steps:

• 1. Cream butter and brown sugar until very fluffy. Beat in the flour until a stiff uniform dough forms.
• 2. Press dough into a 9x9-inch lightly greased baking pan. Prick all over with fork.
• 3. Bake at 325°F for 30-35 minutes, until lightly browned. Remove from oven and cut immediately into 3 rows of 8 bars each. Allow to cool before removing from pan.

BUTTERSCOTCH-GLAZED SHORTBREAD BARS

Steps:

• Directions 1. Preheat the oven to 300° and position a rack in the center of the oven. Line the bottom of a 9-by-13-inch baking pan with parchment paper. 2. Make the shortbread: In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until fluffy and very pale, about 5 minutes. Beat in the vanilla and salt. In a small bowl, whisk the flour with the ground espresso beans. Add the dry ingredients to the mixer in 3 batches, scraping down the side of the bowl and beating just until the dough is combined. 3. Press the dough into the baking pan in an even layer. Spread a sheet of plastic wrap directly onto the dough and, using a flat-bottomed glass, smooth the dough into an even layer. Remove the plastic wrap and bake the shortbread for about 50 minutes, until very lightly browned on top and firm but not solid to the touch. Transfer the pan to a rack to cool slightly, about 10 minutes. 4. Using a ruler, cut the warm shortbread lengthwise into 8 strips, then cut crosswise into 5 rows. Let the shortbread bars cool completely. 5. Make the glaze: In a small, heavy saucepan, combine the butter, brown sugar, espresso, corn syrup and salt and bring to a boil over moderate heat, swirling the pan. Boil just until slightly thickened, 1 1/2 to 2 minutes; remove from the heat. When the bubbling subsides, immediately pour the hot glaze over the shortbread. Working quickly with a small offset spatula, spread the glaze in an even layer. Using the tip of a lightly oiled paring knife, score the glaze between the cuts, without dragging. Press an espresso bean into the center of each bar. Let cool slightly, then carefully lift out the bars and transfer to a plate.

BUTTERSCOTCH SHORTBREAD

Steps:

• Heat oven to 300°F. In large bowl, beat butter, shortening and sugars with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and salt. (Dough will be dry and crumbly; use hands to mix completely.)
• Roll dough into 9x6-inch rectangle on lightly floured surface. Cut into 1 1/2-inch squares. Place about 1 inch apart on ungreased cookie sheet.
• Bake cookies about 25 minutes or until set. Remove from cookie sheet to wire rack.