Dear God, please let there be a diet in which I have permission to eat dozens of guest author Garrett McCord‘s butterscotch cookies at a time without any consequences beyond a happy smile on my face. Thank you. Amen. Elise.
Butterscotch is a classic dessert flavor that doesn’t get the recognition it deserves. The key flavors that make up butterscotch are brown sugar and melted butter, preferably brown as well. When combined these two ingredients create a rich, old school flavor that most people associate with butterscotch pudding or candy.
I learned to make these cookies during my internship at the Grange restaurant in Sacramento under the tutelage of pastry chef, Elaine Baker. Buttery, nutty, and rich with a slight caramel flavor these cookies are horribly addictive.
Before baking these cookies are rolled in brown sugar and then get a little bit of salt sprinkled on top to punctuate the sweetness.
This crispy, crunchy cookie is easy to make (you probably have all the ingredients on hand) and guaranteed to make your usual cookie rotation. Best served to friends and family with tall glasses of cold milk or mugs of hot coffee for dipping.
Butterscotch Cookies Recipe
Ingredients
- 12 tablespoons unsalted butter, cut into tablespoon sized slices
- 1 3/4 cups dark brown sugar
- 1/2 teaspoon salt
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
Sugar Dredging Mixture
- 1/4 cup dark brown sugar
- 2 tablespoons white granulated sugar
Sprinkling salt
- Fleur de sel, Maldon, sea salt, or Kosher salt for sprinkling*
*Do not use fine grain table salt (aka: iodized salt) as the flavor will be way off and unpleasant.
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