Butterscotch Shortbread Cookies
Sift together and set aside. Use a pastry blender and cut in ½ cup butter until mixture resembles coarse crumbs.
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12 cup butterscotch chips chopped into smaller pieces.
Butterscotch shortbread cookies. 12 cup toffee bits. Place dough on top of plastic wrap and form into a log about 25 inches in diameter. Arrange slices 2 inches apart on prepared baking sheet and bake until lightly browned on edges 10-12 minutes.
Roll into 1-12 balls and place 2 inches apart on baking pan. Grease bottom of glass dip in sugar and flatten cookies. In a medium bowl whisk together the flour powdered sugar and salt.
Add flour and chips. Mix sugar and margarine well. In large bowl cream butter until light.
1 cup butter softened. Unwrap dough and cut into 14-inch slices. Press mixture into bottom of.
1 teaspoon vanilla extract. In a bowl combine flour 3 tablespoons brown sugar and baking powder. Mix until well blended.
Preheat oven to 350 degrees. Wrap and chill until firm 1 to 2 hours.
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