butterscotch cookies: matching a fashionable weather wimp

I know the last post I wrote was about a cookie and so when you see a cookie here you no doubt are wondering “Christ, woman, what has gotten into you? Another cookie story?”  And I am gently reminded of my son, Jonathan, who eats the same thing for lunch, each and every day:  cheese tortilla roll, sliced in half and never ever heated.

Don’t ever heat that thing or his world will be rocked upside down.

Don’t.

So, what’s wrong with double cookie action then?

Plus, it’s cold here in South Florida.

Oh don’t go rolling your eyes, you Minnesotans, Bostonians or Europeans.  Just don’t.

If I had to turn on my car butt heater because the morning air chilled to a horrid 47 degrees, then that is cold.  I don’t want to hear ice war stories. Or blizzards.  Or any of that.

Even helicopters were hired to hover over Florida crops and keep them warm with their blast of air.  True story. So if your oranges have a slight taste of fuel, then you’ll know why.  Plus you’ll know I wasn’t bluffing about the cold.

The good news is I get to wear my scarf.

It is a lovely kaleidoscope of fall colors my sister gave me as a present the last time I was in Spain so I’d look chic like all the chic Spanish women.  I was psyched.  And then bummed.  I couldn’t look chic because of the hot Florida weather.  I had to reluctantly shelve that beautiful reminder of tapas, wine, and Tali until Mother Nature would get on board with it here.

And so she has.

As I type this, yep, you got it, I am wearing the scarf.

Thanks, Tali.  Love it.  And I look way too chic for this ‘burb.  It’s a good thing I return to Spain next week.  But that’s a whole other story.

Back to the cold and the cookies…

What can I say?  Extra cups of tea/coffee/hot chocolate beg for a warm, gooey cookie.  So do remnants of that Arctic air that has found its way down here.  So the boycott on processed sugar and flour is officially over.

Done.

There’s a loophole in that contract, didn’t you know?

If you’re cold, it’s okay, you can eat a cookie.  Or two.

Preferably a gooey one.  Butterscotch works well.

And everyone loves them.

From princesses,

To young bakers,

To me.

Scarf and all.  Don’t I look awesome eating them?

Butterscotch Cookies

4 tablespoons butter, softened
1 cup packed dark brown sugar
1 egg
1 teaspoon vanilla extract
1 ½ cup all-purpose flour
¾ teaspoon baking soda
¾ cup cream of tartar
pinch of salt
1/3 cup English toffee bits
¼ cup chopped macadamia nuts
sprinkle of coarse sea salt for top

In a large bowl, cream butter and sugar until light and fluffy, about five minutes.
Beat in egg and vanilla.
In a separate bowl combine flour, baking soda, cream of tartar and salt. Gradually add this to creamed mixture.
Stir in toffee bits and macadamia nuts.
Shape into a roll, wrap in plastic wrap and refrigerate until firm, at least 4 hours (or place in freezer for 20 minutes.)

Preheat oven to 350 degrees.
Unwrap dough and cut into ½ inch slices. Place two inches apart on greased baking sheet and bake for 10-12 minutes or until lightly browned.

Cool for 1 minute and then place on wire rack to continue cooling. Sprinkle with coarse sea salt.

Makes 12 cookies

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butterscotch cookies: matching a fashionable weather wimp

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