Butterscotch Shortbread Cookies

Let the baking begin! For us, the Christmas cookie baking begins the day after Thanksgiving and doesn't stop until New Year's. It's impossible to count the number of cookies I've baked over the years. Drop cookies, cut cookies, rolled cookies, sandwich cookies, bar cookies, you name it and there's a good chance I've baked it. Lucky for me I give away more than I eat. I have a long list of regular recipients, but somehow the list seems to grow every year.

These are a favorite in our house and my kids would be very sad if they were not among the many, many cookies I bake each Christmas. They are my version of an old Martha Stewart recipe. I have an embarrassing amount of old food magazines and cookbooks archived on my shelves. These mini books get dusted off every year and are revisited like old friends. I'm never sorry I've saved them. I love paging through and choosing which recipes I've baked before and how I might alter them. This is one of those great recipes that works as a vehicle for whatever add in you like. Feel free to add nuts, any kind of chocolate, dried fruits or some bright citrus zest. This buttery base pairs well with just about any flavor. Happy baking!

Baking is a family thing for us, especially at Christmas. For years my mom joined me
to bake with my son's class every Christmas when he was in lower school. With the pandemic preventing travel, we are missing she and my dad more than ever this year. 

If you ever run across these little magazines in a used book store or thrift shop, snap them up.
They are chock full of great recipes and good ideas.

The ingredients are so pure and basic, they make the perfect base for any additional flavors like chocolate or citrus zests.

I find sprinkling my sanding sugar onto some wax paper to help coat my cookie log is a good way to control the mess. That sugar does love to travel!

Evenly spacing your cookies helps give them room to grow as they bake.

Butterscotch Shortbread Cookies

makes about 2 dozen cookies

Ingredients:

2 sticks of butter, room temperature

1c confectioners' sugar

1 tsp vanilla extract

1/2 tsp salt

2c flour

butterscotch chips (I usually use about 2 generous handfuls)

sanding suger

Directions:

1. In the bowl of a standing mixer, or large mixing bowl, combine butter, sugar vanilla and salt just until smooth.

2. Add the flour 1/2c cup at a time until incorporated.

3. With the mixer at low speed, add the butterscotch chips just until evenly distributed.

4. Lay a large piece of wax paper on your table. Tip the batter onto the plastic and form into a log, much like then"slice and bake" rolls you find at the market. I find using the wax paper can help to make a smooth roll. 

5. Generously spread your sanding sugar the on wax paper under your rolled batter. Roll the log in the sugar and coat completely.

6. Wrap well in plastic wrap and refrigerate for at least 45 minutes. At this point you can freeze the cookie batter and bake another day. If freezing, let the log sit out until it's just soft enough to slice before baking.

7. To bake: line your baking sheets with parchment paper and preheat your oven to 350 degrees. Place your cookie logs on a cutting board. Unwrap and slice to desired thickness. I typically make slices about 1/4" thick.

8. Space evenly on your baking sheet and bake for about 8 minutes or just until set. You don't want to brown these cookies. The flavor is best when the shortbread is just set.

9. Remove from the oven and let the cookies rest on the baking sheets for 5 to 10 minutes. Remove to a cooling rack and cool completely. Cookies can be stored in an airtight container for up to a week. These cookies travel well, so share them with some friends!