Ingredients:
2 Cups Of Whole Wheat Baking Flour
2 Teaspoons Of Arm And Hammer Baking Soda
1 Cup Of C&H Powdered Sugar For Rolling
1/4 Teaspoon Of Gefen Table Salt
1 Cup Of Guittard Butterscotch Chips
1/2 Cup Of White C&H Baker’s Sugar
3 Tablespoons Of Spectrum Naturals Organic Shortening
2 Tablespoons Of Real Unsalted Butter
3 Tablespoons Of Karo Light Corn Syrup
1 Large Whole Fresh Egg
Information:
Serving Size 25
227 Calories Per Serving
10 Grams Of Fat
Preparation Instructions:
To begin this exquisite butterscotch snaps cookies recipe, you will first need to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a mixing bowl and sift together the whole wheat baking flour, baking soda, and table salt. Next take out a double boiler and heat your butterscotch chips until they have completely melted, then set them aside. Next take out another mixing bowl, and add in the baker's sugar, shortening, butter, and light corn syrup. Mix these ingredients together until they form a light and fluffy cream. Next mix in your egg and melted butterscotch chips. You are now ready to combine both mixing bowls into one bowl, stirring continuously until you have a firm cookie dough. Once your cookie dough is done being mixed, form small one inch balls of dough, roll them in the powdered sugar to get a nice even coating, and then place them on a greased baking sheet. Bake your butterscotch snaps cookies for ten minutes, or until they are slightly golden. That completes this scrumptious recipe. Do cruise around our website and check out our many other butterscotch cookie recipes.
