Butterscotch Sandwiches

Butterscotch Sandwiches
Servings: 30 Prep 20 mins Bake 375°F 7 mins to 10 mins


Butterscotch Dough:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
  • 1 1/4 cups packed light-brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 3/4 cup toffee bits
Sandwich Filling:
  • 10 ounces bittersweet OR: semisweet chocolate, chopped
  • 1 1/4 teaspoons solid vegetable shortening

Make It

1. Heat oven to 375 degrees F.

Butterscotch Dough:

2. 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.

3. 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.

4. Bake in 375 degrees 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.

Sandwich Filling:

5. 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

Servings Per Recipe: 30; Amount Per Serving: cal. (kcal): 199, Fat, total (g): 10, chol. (mg): 25, sat. fat (g): 6, carb. (g): 25, fiber (g): 1, pro. (g): 2, sodium (mg): 85, Percent Daily Values are based on a 2,000 calorie diet.