Butterscotch Chews after Supper

Butterscotch Chews after Supper keeps the shopping list focused on all purpose flour, salt, and baking powder. It serves 48 Cookies.

Count on 20 minutes of prep, 10 minutes of cooking, 12 hours of resting, about 12 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 ½ cups all purpose flour
• ½ teaspoon salt
• 1 ½ teaspoons baking powder
• ½ teaspoon ginger
• ½ cup butter room temperature
• 1 cup light brown sugar firmly packed
• 1 egg
• 1 teaspoon vanilla
• ½ cup walnuts toasted and finely chopped

How the cooking goes

1. In a medium bowl, whisk together the flour, salt baking powder and ginger. Keep it to one side.
2. In the bowl of a electric mixer fitted with the paddle attachment or with a hand mixer, cream the butter and sugar until the mix looks even. Brown sugar doesn’t get as “light and fluffy” as granulated.
3. Put the egg and vanilla and continue to beat until completely incorporated.
4. Mix in the walnuts.
5. Divide the dough between two sheets of baking paper and roll into a log about 2 inches in diameter. Refrigerate. The dough will be soft at this point so if you want perfectly round cookies (raise your hand if you’re a perfectionist), take them out after about an hour and tighten the log to create a perfect circle. Chill overnight.
6. When ready to bake heat the oven to 375°F.
7. Slice log into 1/8 inch slices, place 1 inch apart on parchment lined sheet pans, and bake 7-10 minutes in preheated oven until the edges have set and the centers are matte and no longer look doughy.
8. Allow to cool 10 minutes on sheet pan and then cool until it is no longer warm on a wire rack.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Almond Flour Chocolate Chip Cookies with a Soft Middle and Peanut Butter Blossoms after Supper.