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Ingredients

Butterscotch Dough:
Sandwich Filling:

Directions

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  • Heat oven to 375°F.

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Butterscotch Dough:
  • Combine flour, baking powder and salt in medium-size bowl. Beat together on medium-high speed butter, sugar, egg and vanilla in large bowl until light and fluffy, about 2 minutes. On low speed, gradually beat in flour mixture until combined. Stir in toffee bits.

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  • Roll 2 teaspoons dough into a ball and place on ungreased baking sheet. With flat-bottomed glass with bottom dipped in flour, press dough to form 2-inch circle. Repeat with remaining dough, spacing cookies 1 inch apart.

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  • Bake in 375°F oven 7 to 10 minutes or until golden and set. Let cool on baking sheet on rack 1 minute. Transfer cookies to rack to cool.

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Sandwich Filling:
  • Melt chocolate and shortening in small saucepan over low heat, stirring. Sandwich together 2 flat sides of cookies, using about 2 teaspoons chocolate each. Drizzle outsides, if desired. Store airtight at room temperature up to 1 week.

Nutrition Facts

199 calories; total fat 10g; saturated fat 6g; cholesterol 25mg; sodium 85mg; carbohydrates 25g; fiber 1g; protein 2g.

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