Butterscotch Shortbread

Butterscotch Shortbread

Mmm! Buttery rich homemade cookies and all you need to make them is six simple ingredients.

Prep Time

20

Minutes

Total Time

45

Minutes

Makes

 

About 2 dozen cookies

1/4
cup butter or margarine, softened
1/4
cup shortening
1/4
cup packed brown sugar
2
tablespoons granulated sugar
1
cup plus 2 tablespoons Gold Medal® all-purpose flour
1/4
teaspoon salt
  1. Heat oven to 300°F. In large bowl, beat butter, shortening and sugars with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and salt. (Dough will be dry and crumbly; use hands to mix completely.)
  2. Roll dough into 9x6-inch rectangle on lightly floured surface. Cut into 1 1/2-inch squares. Place about 1 inch apart on ungreased cookie sheet.
  3. Bake cookies about 25 minutes or until set. Remove from cookie sheet to wire rack.
Makes About 2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Watch the clock when baking these cookies. They brown very little and their shape will not change.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 70
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 2g,),
  • Cholesterol 5mg;
  • Sodium 65mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 0g,
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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