Best 8 Butterscotch Tea Party Cookies Recipes

BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer; stir in any remaining flour and the butterscotch pieces.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Bake for 9 to 10 minutes. Rotate cookie sheets halfway through bake cycle. Remove from cookie sheets immediately and cool on wire racks. Makes 4 dozen cookies.

BUTTERSCOTCH COOKIES (SOFT AND CHEWY RECIPE)

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.
• In a bowl, sift together flour, salt, and baking soda. Set aside.
• In a separate bowl, beat the softened butter, granulated sugar, and brown sugar at medium speed until light and fluffy, about 5 to 7 minutes.
• Add the vanilla and the eggs, one at a time, beating after each addition.
• Gradually add the flour mixture, mixing gently until well-combined. Mix in butterscotch chips.
• Drop tablespoons of batter onto the lined cookie sheet, leaving 2 inches of space in between.
• Bake for 8 to 10 minutes. Let the cookies cool on the sheet for 10 minutes to set. Serve warm and enjoy!

BUTTERSCOTCH TEA

Steps:

• Drop hard candy into tea and stir to dissolve.
• Add cream and sugar as desired.

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.

BUTTERSCOTCH NO-BAKE COOKIES

Steps:

• In a large saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute. Remove from heat. Stir in pudding mix and oats until blended. Stir in chips and pecans. Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Let stand until set.

SALTY BUTTERSCOTCH-TOFFEE COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
• In a medium bowl, whisk together flour, salt, and baking soda; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars until light and fluffy, about 5 minutes. Beat in eggs and vanilla. With mixer on low, gradually add flour mixture; do not overmix. Add butterscotch chips, toffee bits, and pecans; mix just to combine.
• Using a 2-inch (2-ounce) ice-cream scoop, place scoops of dough on prepared baking sheets, spacing 2 inches apart. Pat tops of cookie domes flat and sprinkle with sea salt. Transfer baking sheets to oven and bake until golden but still soft in the center, about 12 minutes. Transfer cookies to a wire rack to cool.

BUTTERSCOTCH SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Gradually beat in flour. Refrigerate at least 1 hour., Preheat oven to 375°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten cookies with the bottom of a glass dipped in sugar. Bake 5-7 minutes or until set. Remove from pans to wire racks to cool completely., For filling, in a large saucepan, combine brown sugar, milk, butter and salt. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from heat; cool to room temperature., Transfer mixture to a large bowl; beat in confectioners' sugar, cream and vanilla until mixture reaches spreading consistency. Stir in toffee bits. Carefully spread on bottoms of half of the cookies; cover with remaining cookies. If desired, drizzle with melted chocolate.

BUTTERSCOTCH TOFFEE COOKIES

Steps:

• Heat oven to 350 degrees F.
• In a large bowl beat the eggs and oil until well blended. Gradually add in cake mix and mix well.
• Fold in butterscotch chips and toffee bits until well blended.
• Roll into 1 to 1 1/2 inch balls and place on greased baking sheet.
• Bake 10-12 minutes or until golden brown.
• Cool for a minute on cookie sheet, then remove to a wire rack to finish cooling.