When we shared Nancy Baggett’s latest cookie cookbook that we photographed, Simply Sensational Cookies, many of you have shared with us that you bought the book and are excited to start baking from it. Thank you so much for that you guys and ladies! And one of the cookie photographs got many of you extra hungry, curious and asking for it’s identity. It was the above photograph and it is the brown sugar butterscotch slice-and-bakes. We’ve eaten many of them and they’re just beyond- amazing.
Nancy’s brown sugar butterscotch cookies are quite simple to make and have the perfect balance of sweet brown sugar and crunchy pieces of crushed butterscotch candy. When the butterscotch candy shards bake into the cookie, you get to bite into a tender, buttery cookie with wonderful butterscotch flavors and a slight crunch from the candy melting and re-hardening. It’s the perfect cookie to make after Halloween when your kids get the excess collection of butterscotch candies in their candy bags. Or the perfect excuse to go buy a bag of butterscotch candies. Grab a secret stash of those candies and treat yourself to a batch of these incredible cookies.
The brown sugar butterscotch cookies and the one-pot honey oatmeal cookies are just a small selection of the many wonderful recipes in Nancy’s book. Like we mentioned before, there’s such a wonderful variety of sweet cookie treats here and best of all, Nancy has recipes for frostings and sprinkles made from flower petals.
If you haven’t gotten your hands on a copy yet, you can purchase a copy on Amazon. And the giveaway we have is still open, so you can enter there for a chance to win a copy as well!
We’re sharing the recipe for these awesome brown sugar butterscotch cookies, with permission from Nancy Baggett and Wiley Books. These cookies are wonderful for the holidays. Bake a batch, assemble them in a pretty cookie tin, top it with a bow and you’ll make someone so happy and feeling extra special.
Cookies are one of those life pleasure that brings a smile to peoples faces. It makes us happy to have a batch of warm homemade cookies. As you can tell, the week that we photographed this cookbook, we were in happy cookie heaven.
1 cup (2 sticks) unsalted butter, slightly softened and cut into chunks
2/3 cup packed dark brown sugar
2 teaspoons vanilla extract
scant 1/2 teaspoon salt
1/4 cup crushed butterscotch hard candies
2 cups unbleached all-purpose white flour, plus more if needed
In a large bowl with a mixer on medium speed, vigorously beat together the butter, brown sugar, vanilla, and salt for about 3 minutes, until lightened in color, smooth and fluffy. Beat in the crushed candy, then beat or stir in the flour just until evenly incorporated. Let stand to firm up for 5 minutes. If very soft work in up to 2 tablespoons more flour.
Divide the dough in half, placing each portion on a long sheet of plastic wrap. With well-greased hands, shape each portion in to a 10-in-log. Roll up the logs in the plastic, smoothing and shaping until evenly thick. Twist the ends of the plastic wrap so the rolls will stay closed. For slices that stay round, slide each log into a discarded paper towel tube slit open lengthwise. Use tape or rubber bands to close the tubes.
Freeze the dough logs for at least 45 minutes or until firm enough to slice neatly but not frozen and hard. (Or insert into freezer bags and freeze for up to 2 months.) Let the frozen logs thaw in the refrigerator overnight or on the countertop for about 20 minutes before using.
Baking preliminaries: Place a rack in the middle of the oven; preheat to 350 degrees F. Set out several large baking sheets. Line them with baking parchment.
Working with one log at a time and keeping the other one chilled, slice crosswise into 1/3 inch-thick slices, turning the log a quarter turn after each cup to help keep the log round. Space the slices about 2 1/2 inches apart on the baking sheets.
Bake (middle rack) one sheet at a time for about 12 to 16 minutes or until the slices are lightly tinged at the edges and firm when pressed in the middle. Transfer the baking sheets to wire racks; let stand until the cookies firm up, about 10 minutes. Using a wide spatula, transfer the cookies to wire racks. Let cool.
Storage: store these, airtight, for up to 1 week. They can be frozen, airtight, for up to 1 month.
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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.