Add a photo

Butterscotch Bonanza Cookies

By: Dorothy Hankey  
"These cookies store well for about 2 weeks in an airtight container. So when you have some time to spare, make a batch and enjoy them for days to come."

Rating: This weblink has been rated 0 times with an average star rating of 0.0 No Reviews Yet!

Rate/Review | 20 people have saved this

Prep Time:
25 Min
Cook Time:
10 Min
Ready In:
35 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 72 servings
 

Ingredients

  • 1 cup butter or margarine, softened
  • 3 cups packed brown sugar
  • 4 eggs, separated
  • 5 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 cup chopped almonds

Directions

  1. In a mixing bowl, cream butter and brown sugar. Add egg yolks, one at a time, beating well after each addition. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture. Stir in almonds. In small mixing bowl, beat egg whites until stiff peaks form; fold into dough. Shape into four 9-in. rolls; wrap each in plastic wrap. Refrigerate overnight. Unwrap and cut into 1/8- to 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
ADVERTISEMENT

 

Uh-oh, looks like no one has reviewed this recipe yet. Be the first to do it - write a review for this recipe by clicking Rate/Review by the description!
 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?