Thursday, January 18, 2018

Butterscotch Snickerdoodles

I made these last week for Don's lunches and took some to our first Financial Peace class last week. They are crunchy and yummy!

Butterscotch Snickerdoodles

Taste of Home Cookie Cookbook

1 cup butter or margarine, softened
1/3 cup vegetable oil
1-1/4 cups sugar
1/3 cup confectioners' sugar
2 eggs
3 tablespoons plain yogurt we used sour cream
1-1/2 teaspoons almond extract
1/8 teaspoon lemon extract
3-1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butterscotch chips
1/2 cup chopped almonds
Additional sugar

1. In a mixing bowl, cream butter, oil and sugars. Add eggs, one at a time, beating well after each addition. Add yogurt and extracts. Combine flours, cream of tartar, baking soda and salt; gradually add to the creamed mixture. Stir in butterscotch chips and almonds.

2. Roll into 1-in. balls, then in sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork dipped in sugar. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Yield: 8 dozen. Beth got 7 dozen

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