Butterscotch Shortbread

Are you a person who enjoys the simpler cookies? One’s that are free of distractions such as chocolate chips, nuts, fillings, frostings, and those pesky little sprinkles?… Some may call you boring, but I know it’s sophistication… and have I got the cookie for you!

These classic little wedges are made up of only a handful of ingredients, and while they boast none of the usual, crowd pleasing bling, they will draw you in with their rich butterscotch scent. Enjoy them with a nice hot cup of tea.

 

Butterscotch Shortbread | The Misfit Baker

 

Vegan butterscotch extract may be difficult to find, but can be ordered online at either Lorann Oils or Silver Cloud Estates (please advise me, if you know that my information is out of date or inaccurate). Searching out specialty extracts may seem like a pain in the butt, but I think it’s worth the effort… If you insist on ignoring the benefit of butterscotch extract, then use a good quality vanilla (not imitation, please!). But I still don’t think it’s as good :-P

 

Butterscotch Shortbread | The Misfit Baker

 

 

Butterscotch Shortbread

1 cup All-Purpose Flour

2 tbsp Cornstarch

1/3 cup Margarine (I used Earth Balance)

1/3 cup Shortening

1/2 cup Brown Sugar, lightly packed

1 tsp Butterscotch Extract (or good quality vanilla)

 

Preheat oven to 275°F and grease a round 8-inch pan. A spring form pan or a pan with a removable bottom work really well, but if you don’t have those, place parchment in the bottom of the pan (like I did) for easy removal.

Stir together the flour and cornstarch. Set aside.

Beat the margarine and shortening together on medium-high, until smooth and light (about 1 minute). Add the sugar and extract and beat for another 3 minutes (I stop at the 1 and 2 minute marks to scrape down the sides). Add the flour mixture and blend until just combined.

Scrape the dough into the pan and press it out evenly (the dough is soft and likes to stick to my fingers, so once it’s spread out somewhat evenly, I cover the top of the dough with plastic wrap and gently press it down with another round 8-inch pan), and smooth the surface (I used a spoon for this, that I periodically wet to keep the dough from sticking to it)… Once the surface was smooth, I ran the tines of a fork around the surface’s edge. This created the raised decorative edge, which I think is pretty, but optional.

Bake for 50 – 55 minutes until golden.

Place pan on a wire rack and allow to cool completely before removing and slicing into wedges.

Makes 12 wedges.

 

 

16 thoughts on “Butterscotch Shortbread

  1. Yum! I just got some butterscotch extract the other week from Uncle Roy’s, I know what I’m going to use it for first! :)

    • Have you tasted the extract yet??? I swear it’s my favorite flavour! Some taste kind of yucky, straight from the bottle, but the butterscotch is just delish!… And there are so many things you can add it to! Such as chocolate chip cookies… mmm

      • I haven’t tasted it yet but it smells amazing. I know what you mean about some of them smelling and tasting artificial and sickly sweet. This one smells like real butterscotch! I’m excited to use it :)

    • hmm, I like the curled edges too. They were kind of an unexpected effect. I really didn’t want to photograph a plain flat disk, so I used the tines of a fork, in an effort to create a boarder (which I expected to create a flat pattern)… Simply run the fork around the circumference of your dough (I didn’t go deep, just really scored the surface). This should create 3 of 4 lines (depending on the number of tines your fork has) framing the shortbread. Now bake. I think what happens is, the scored surface allows for the dough to expand, hence creating the risen edges.

  2. I reeeeaaallly need to order some of that extract, I’ve been seeing far too many butterscotch recipes for me not to try them.
    I’m all over the simple classic recipes, I can’t imagine how good shortbread is with some of that extract added in!

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