Butterscotch Sticks
Submitted by artel
Chewy brown sugar cookie sticks baked low and slow, cut into thin fingers, and rolled in powdered sugar. Toasted walnuts take these from good to great.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThink of these as the elegant cousin of the blondie.
The same brown sugar and butter base gets spread thin in a big pan and baked low and slow until the edges crisp up and the center stays soft and chewy.
While they’re still warm, you cut them into slim little sticks and give them a roll in powdered sugar.
The result is a cookie that looks fancy enough for a holiday tin but takes almost no effort to make.
Chef Tips
- Toast the walnuts in a dry skillet for a few minutes before chopping; the recipe notes say it makes a big difference, and it really does
- Don’t panic if they seem soft when they come out of the oven. They firm up considerably as they cool.
- Cut them while still warm so they slice cleanly instead of crumbling
- The powdered sugar coating is optional but adds a nice sweetness and makes them look like something from a bakery
Ingredients
Directions
Melt butter in small saucepan; stir in sugar and cool.
Blend in the eggs Stir in remaining ingredients.
Spread on a 13 x 9 inch pan.
Bake in a slow oven, 325℉ (160℃), for about 30 minutes.
The bars may seem soft- not to worry, they will firm up as they cool.
While still warm, cut into sticks about 2 x ½ inch.
Remove from pan and roll in powdered sugar if you wish.
NOTE: Toasting the walnuts for this recipe really adds to the flavor.
Comments