Best 5 Almond Butterscotch Cookies Cups Recipes

EASY BUTTERSCOTCH-ALMOND PRALINES

Steps:

• Line cookie sheet with foil. In 2-quart saucepan, stir all ingredients except boiling water with wooden spoon. Heat over medium heat, stirring constantly, until boiling rapidly. Boil and stir 3 minutes. Place boiling water in measuring cup. Remove candy from heat and continue stirring vigorously 4 to 5 minutes or until thick but still shiny.
• Working quickly, drop praline mixture by tablespoonfuls onto cookie sheet, flattening into patty shape with back of wooden spoon if needed. If mixture stiffens too much to drop from a spoon, quickly stir in hot water, 1/4 teaspoon at a time, until smooth. Cool completely, about 30 minutes. Store in tightly covered container.

CHEWY ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat shortening, almond butter, brown sugar, and white sugar in a bowl until smooth. Combine hot water, baking soda, and salt together in another bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just blended.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern.
• Bake in preheated oven until golden brown, 8 to 12 minutes.

SPECIAL BUTTERSCOTCH CHIP COOKIES IN A JAR

Steps:

• Layer the ingredients in the order given in a one quart wide mouth canning jar. Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar. Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric. Place the fabric over the wide mouth lid and rim and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card to the ribbon or raffia with the following mixing and baking directions:
• Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup of butter or margarine, 1 egg, and 1/2 teaspoon of vanilla. Use hands to mix the wet and dry ingredients together. When completely blended, roll into large walnut sized balls. Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball. Bake at 350 in a preheated oven for 8-10 minutes.

ALMOND BUTTERSCOTCH COOKIES (GLUTEN FREE)

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Cream the sugar and butter in a large bowl.
• Add the egg and mix well.
• Mix in the almond and soy flours until you have a uniform dough.
• Press the dough onto a cookie sheet until it is about half an inch thick.
• Bake in the preheated oven for 20 minutes.
• Let the cookies cool to room temperature and then cut them into bars with a serrated metal knife.

BUTTERSCOTCH ALMOND AND OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease cookie sheets and set aside.
• Combine flours, salt and baking soda in medium bowl.
• Place butterscotch chips in a small microwaveable bowl. Microwave on high for 1 minute. Stir. Microwave an additional 30 seconds if chips are not melted and smooth.
• Beat butter and sugars in a large bowl. Add egg, melted butterscotch, and vanilla. Beat until well blended.
• Add flour mixture, and beat until just blended.
• Stir in oats and sliced almonds.
• Shape Tablespoon-sized balls of dough and place 2 inches apart on greased cookie sheets.
• Bake 10-12 minutes or until edges are lightly browned.
• Cool 1 minute on cookie sheets, then move to wire racks until cooled completely.