Ingredients:
1 Cup Of Hershey's Butterscotch Chips
16 Ounce Tub Of Duncan Hines French Vanilla Frosting
2 1/2 Cups Of White All Purpose Baking Flour
1 Teaspoon Of Arm And Hammer Baking Soda
1/2 Teaspoon Of Rumford Baking Powder
1/2 Teaspoon Of Kosher Salt
1 Teaspoon Of Hawaiian Vanilla Extract
1 1/2 Cups Of Firmly Packed C&H Brown Sugar
1/2 Cup Of Crisco All Vegetable Shortening
2 Large Whole Fresh Eggs
2/3 Cup Of Crushed Shelled Walnuts
Information:
Serving Size 24
255 Calories Per Serving
15 Grams Of Fat
Preparation Instructions:
Many thanks to Hannah from La Pine Oregon for submitting this divine frosted butterscotch cookies recipe. To get started, please take out a mixing bowl. Next add into the bowl the white all purpose flour, baking soda, baking powder, and kosher salt. Sift these ingredients together so that they are evenly distributed. Next take out another mixing bowl and add in the brown sugar and vegetable shortening, mixing the contents together until they form a light and fluffy cream. Moving along, next add the eggs and vanilla to the creamy mixture, then vigorously stir them in until they disappear. You are now ready to combine the contents of both mixing bowls, then take out an electric mixer and whip the contents together until a firm cookie dough forms. At this point you can stir in the butterscotch chips and crushed walnuts. On to the baking portion of this recipe, you can now take out a baking sheet and lightly grease it. Next preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Evenly place small spoonfuls of the cookie dough on to the baking sheet, and then slide the sheet into the oven. Bake the cookies for ten to twelve minutes, or until they are golden brown. Once the cookies have cooled down, spread on the French vanilla frosting. That concludes this delicious recipe, don't forget to bookmark our site.
