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To make 60 Almond and butterscotch cookies you will need
Ingredients
| | COOKIES | | | | 8 1/2 | oz | Sifted all-purpose flour | | 3 1/2 | oz | Sugar | | 1/4 | teaspoons | Salt | | 8 1/2 | oz | Butter | | 4 | oz | Grated unblanched almonds | | 2 | teaspoons | Vanilla |
| | Butterscotch Topping | | | | 6 | tablespoons | Butter | | 2 3/4 | fl oz | semi-skimmed milk | | 4 3/4 | oz | Packed brown sugar | | 14 | oz | icing sugar | | 1/2 | teaspoons | Vanilla | | | Chopped pistachio nuts | | | For garnish |
Instructions
Preparation time: 45 minutes Baking time: 16 minutes
1. Heat oven to 350 degrees. For cookies, sift flour, sugar and salt into
bowl. Cut in the butter with pastry blender until mixture resembles
coarse crumbs. Blend in almonds and vanilla. Work mixture with fingers
until a ball of dough is formed. Then shape into 1-inch balls.
2. Place balls on greased cookie sheets; make a depression in center of
each cookie. Bake about 8 minutes; remove from oven. Dent again and bake
about 8 minutes longer; cool.
3. For topping, blend 6 tablespoons butter, milk and brown
sugar in saucepan. Boil 2 minutes, stirring constantly; remove from heat.
Cool about 15 minutes, then stir in confectioners' sugar and vanilla. Beat
until smooth and thick.
4. Fill depressions in cookies with butterscotch topping and sprinkle
with nuts.
Almond and butterscotch cookies are a great addition to your Christmas or party table.
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