Butterscotch Fingers Recipe

Butterscotch Fingers Recipe

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45 juta s/d 2.5 milyar listing 2017
Butterscotch Fingers Recipe Butterscotch Fingers Recipe Butterscotch Fingers Recipe, When butter and brown sugar are combined, there’s an almost magical transformation into the flavor we know as butterscotch. Here, pecans are added for texture.
Butterscotch Fingers Recipe

Butterscotch Fingers Recipe

When butter and brown sugar are combined, there’s an almost magical transformation into the flavor we know as butterscotch. Here, pecans are added for texture. Prep : 30 minutes plus chilling and cooling Bake : 12 minutes per batch
  • 21/3 cups all-purpose flour
  • 11/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter or margarine (2 sticks), softened
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4cup pecans, chopped
  1. In medium bowl, with wire whisk, stir flour, baking powder, and salt.
  2. In large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula. Beat in egg and vanilla. Reduce speed to low; beat in flour mixture just until blended, occasionally scraping bowl. With wooden spoon, stir in pecans.
  3. Shape dough into 12" by 33/4" by 1" brick. Wrap brick in plastic wrap and refrigerate until firm enough to slice, at least 6 hours or overnight. Or freeze about 2 hours. (If using margarine, freeze brick overnight.)
  4. Preheat oven to 350°F. Grease large cookie sheet.
  5. With sharp knife, cut brick crosswise into 1/8-inch-thick slices. Place slices, 1 inch apart, on prepared cookie sheet. Bake until edges are lightly browned, 12 to 14 minutes. Transfer cookies to wire rack to cool.
  6. Repeat with remaining dough. Makes about 96 cookies.
Each cookie : About 65 calories, 1g protein, 7g carbohydrate, 4g total fat (2g saturated), 11mg cholesterol, 55mg sodium. butterfinger bars, butterscotch bars, butterscotch cake recipe, butterscotch cookies, butterscotch fingers, butterscotch fingers recipe, butterscotch jelly beans, oatmeal banana bread, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Friday, 24 November 2017

Butterscotch Fingers Recipe

Article Categories : American Recipes, Cookies & Confections, European Recipes

Butterscotch Fingers Recipe

Butterscotch Fingers Recipe

When butter and brown sugar are combined, there’s an almost magical transformation into the flavor we know as butterscotch. Here, pecans are added for texture.

Prep : 30 minutes plus chilling and cooling
Bake : 12 minutes per batch

  • 21/3 cups all-purpose flour
  • 11/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter or margarine (2 sticks), softened
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4cup pecans, chopped
  1. In medium bowl, with wire whisk, stir flour, baking powder, and salt.
  2. In large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula. Beat in egg and vanilla. Reduce speed to low; beat in flour mixture just until blended, occasionally scraping bowl. With wooden spoon, stir in pecans.
  3. Shape dough into 12″ by 33/4” by 1″ brick. Wrap brick in plastic wrap and refrigerate until firm enough to slice, at least 6 hours or overnight. Or freeze about 2 hours. (If using margarine, freeze brick overnight.)
  4. Preheat oven to 350°F. Grease large cookie sheet.
  5. With sharp knife, cut brick crosswise into 1/8-inch-thick slices. Place slices, 1 inch apart, on prepared cookie sheet. Bake until edges are lightly browned, 12 to 14 minutes. Transfer cookies to wire rack to cool.
  6. Repeat with remaining dough. Makes about 96 cookies.

Each cookie : About 65 calories, 1g protein, 7g carbohydrate, 4g total fat (2g saturated), 11mg cholesterol, 55mg sodium.