Butterscotch Thins

These yummmy cookies come from Nicole at Baking Bites - as always one of my very favorite baking blogs, and probably the one where I have the most recipes bookmarked. (I used a slightly different method, so click on the link above for her original recipe.)

These were really quick and easy to make, and I brought them into work where they were quickly devoured. People thought they were gingerbread cookies, since that's what they look like, so they were rather surprised by the strong caramel flavor. You could certainly add a few spices to these if you'd like - cardamom, cinnamon, ginger.. it would all work very well.

I rather like the plain-ness of these - nothing special, just a nice cookie to go with your cup of coffee. However, they would also be great as sandwich cookies - maybe with a chocolate ganache (a white chocolate ganache in particular!) or even ice cream would be super tasty!

Butterscotch Thins
(printable recipe)
about 40 cookies

250 ml (1 cup) all-purpose flour
2 tsp baking powder
1 tsp salt
120 g unsalted butter - at room temperature
200 g dark muscovado sugar
2 large eggs
2 tsp vanilla extract

Mix flour, baking powder and salt in a small bowl. Beat butter and sugar with an electric mixer until it's smooth. Add the eggs, one at a time, and the vanilla. Mix in the dry ingredients.

The dough will be very sticky, so put it in the fridge for a while to firm up. Then, shape small and even balls and place with plenty of space between them on a lined baking sheet. Bake at 175°C for 8-10 minutes.

Recipe in Swedish:
Muscovadokakor