Butterscotch Shortbread
A Betty Crocker betty-crocker-cookies recipe for Butterscotch Shortbread.
Ingredients
- 0.5 cup butter or margarine, softened
- 0.5 cup shortening
- 0.5 cup packed brown sugar
- 0.3 cup granulated sugar
- 2 0.3 cup all-purpose flour
- 1 tsp salt
Instructions
- 1
Heat oven to 300º. Beat butter, shortening and sugars in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. (Dough will be dry and crumbly; use hands to mix completely.) Roll dough into rectangle, 15 × 7 1/2 inches, on lightly floured surface. Cut into 1 1/2-inch squares. Place about 1 inch apart on ungreased cookie sheet. Bake about 25 minutes or until set. (These cookies brown very little, and the shape does not change.) Remove from cookie sheet to wire rack. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. Page 20 Description: "Shortbread comes from Scotland. Originally it was made in a large round cake with spokes notched like rays, radiating from the center, to symbolize the rays of the sun. In the eighteenth century, the triangular wedges were called "Petticoat Tails."" "© General Mills, Inc. 1998." "48 Cookies" "0:25" Protein; 8g Carbohydrate; 0mg Cholesterol; 68mg Sodium Other Carbohydrates This dough makes great cut-out cookies. After baking you can leave them plain, make sandwich cookies or frost them.