The holiday baking continues with a nice recipe for a Butterscotch Blondie Cookie. This is, for the most part, a sugar cookie with butterscotch chips. Still, they're surprisingly different with the butterscotch taste. They're also pretty simple to make and this recipe makes a generous 50 cookies or so.
I found that rolling them in sugar before baking gives them a nice "Christmasy" look. This is a great cookie for those holiday gift baskets, trays, and tins since the are tasty, easy, and inexpensive to make. I'm one of those people who abhors the cliche of the Christmas tree sugar cookie and while I love gingerbread, I prefer a real soft gingerbread to the cardboard that passes for gingerbread men and women this time of year. So, something that is quick and easy but also a little different fits my requirements when I'm baking in volume for presents.
1 cup shortening
1 1/2 cups sugar (plus a bit extra for rolling)
1 tsp. vanilla
2 1/2 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. salt
pinch of nutmeg
2 cups butterscotch chips
Pre-heat oven to 350°F.Cream together the shortening and sugar until light and fluffy. Beat in vanilla and and eggs. Whisk together the dry ingredients and add to wet mixture. Stir in butterscotch chips. Chill dough for about 30 minutes. Measure dough by tablespoons and form into balls. Roll in extra sugar and drop onto parchment lined baking sheet. Bake for 14 to 16 minutes and remove to wire racks to cool.