Basic Butterscotch Cookies

Sometimes, all the glories of chocolate cookies can get too much or too expensive, and you just want to revert to simpler times. I have to admit not being too impressed with these, but the recipients defied my taste-test and declared them too delicious to share with anyone else. Rereading the recipe, they are meant to taste better after having been left for a day, so maybe that was where I went wrong.

Squish very flat for extra crunchyness

(makes about 20 small-ish cookies)

3/4 cup butter at room temp.

1 cup brown sugar

1 egg

1/2 tsp vanilla

1 3/4 cup flour

1 1/2 tsp baking powder

preheat oven to 350oF/180oC

  1. Cream the butter and sugar till fluffy. Beat in egg and vanilla until well combined
  2. Stir together the flour and baking powder in a separate bowl. Then stir into the butter mixture until smooth and well combined.
  3. On a greased cookie sheet take small rounded teaspoons of the dough and place them two inches apart. Dip a fork in warm water and use that to squish down the cookies.
  4. Bake 8-10 minutes. Let cool on wire racks.

These keep very well at room temp or in the freezer and taste better on the second day.

(from Clockwork Lemon)

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