Butterscotch Crunch Squares
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Butterscotch Crunch SquaresVisit www.canadianliving.com for full recipe details.1 user reviews.
This recipe makes 54 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 5151 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 6 g6g carb |
| fibre | 00 fibre |
| chol | 11 mg11mg chol |
| sodium | 15 mg15mg sodium |
| potassium | 12 mg12mg potassium |
| % RDI: | - |
| iron | 11 iron |
| vit A | 33 vit A |
| folate | 44 folate |
- Preparation time: 15 minutes Chill: 1 hour
- Total time : 12 minutes
Ingredients
- 3/4 cup unsalted butter , softened3/4 cup unsalted butter, softened
- 1/2 cup packed brown sugar 1/2 cup packed brown sugar
- 1 egg yolk 1 egg yolk
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1/4 tsp salt 1/4 tsp salt
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1/4 cup toffee bits 1/4 cup toffee bits
- 3 tbsp turbinado sugar 3 tbsp turbinado sugar
Preparation
In large bowl, beat butter with brown sugar until fluffy; beat in egg yolk, vanilla and salt. Stir in flour and toffee bits to make smooth dough.
Divide dough in half. Shape each into 8-inch (20 cm) log. Flatten to make square log by gently tapping on counter to make 4 flat sides. Press sides into turbinado sugar to adhere. Wrap each and refrigerate for 1 hour.
Cut logs into 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 325°F (160°C) oven until golden, about 12 minutes. Transfer to racks; let cool.
Divide dough in half. Shape each into 8-inch (20 cm) log. Flatten to make square log by gently tapping on counter to make 4 flat sides. Press sides into turbinado sugar to adhere. Wrap each and refrigerate for 1 hour.
Cut logs into 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 325°F (160°C) oven until golden, about 12 minutes. Transfer to racks; let cool.
Source : Canadian Living Holiday Cookbook: Fall 2010
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