If you’re looking for a crispy little cookie to dunk in your tea or coffee, Buttershots Crisps are perfect for the job! They are a very sweet, thin cookie with a mild butterscotch flavor. If you are really, really into butterscotch and want an intense flavor, you can add a little butterscotch flavoring and it won’t hurt my feelings at all.
They’re good just sprinkled with coarse sugar before baking, but even better with a Buttershots glaze!
The garden is out of control (and so is the house) and with company coming soon I don’t have much time for blogging, so I’m going to keep this short and sweet and just go right to the recipe:
|Buttershots Crisps|| |
- 1 cup butter, slightly softened
- 2 cups dark brown sugar
- 1 egg
- ¼ cup Buttershots liqueur
- 3 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup powdered sugar
- pinch of salt
- ½ teaspoon dry egg whites (optional)
- 2 tablespoons Buttershots liqueur
- Cream butter and brown sugar well.
- Add egg and Buttershots. Mix thoroughly.
- Add flour, baking powder, baking soda, and salt and mix until combined.
- Wrap dough in plastic and chill for at least an hour.
- Heat oven to 350 F.
- Working with half the dough at a time, and keeping the rest refrigerated, roll dough very thin (about ⅛-inch) on generously floured surface.
- Cut out shapes and place on baking sheet, about 1 inch apart.
- Bake for 9 to 10 minutes, or until the cookies are a rich golden brown. Allow the cookie sheet to sit on a rack for a minute or two and then move the cookies to a cooling rack.
- While the cookies are completely cool, prepare glaze:
- Sift together the powdered sugar, salt, and powdered egg whites (the egg whites will help make the glaze firm) and place in a small bowl.
- Add the Buttershots and mix together well.
- Spread over cooled cookies with a knife or pastry brush, or drizzle over the cookies using a zipper bag with the tip cut off.
- Allow the glaze to dry and then put the cookies in an airtight container.
I adore crunchy cookies, but if you prefer them chewy, you can roll the dough out thicker OR give them a little shorter cook time, OR leave them out overnight, lightly covered. Just don’t blame me if you try to dunk them and end up with cookie sludge in the bottom of your coffee!