Butterscotch Macadamia Nut Bars



3/4 cup margarine or butter

1 1/2 cups packed brown sugar

2 large eggs

1 tablespoon vanilla

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 cup coarsely chopped macadamia nuts

1 cup butterscotch-<WBR>flavored chips



Preheat the oven to 350 degrees F. Grease a rectangular 13 x 9 x 2

inch pan.



Heat the margarine and brown sugar in 3-quart saucepan over low heat

for about 5 minutes, stirring occasionally, until the margarine is

melted and the sugar dissolved. Remove from the heat and let cool to

lukewarm.



Using a hand-held electric mixer set on medium, beat in the eggs, one

at a time, and then the vanilla until blended.



Add the flour and baking powder and beat just until blended. Stir in

1/2 cup each of the nuts and baking chips.



Pour the mixture into the pan. Sprinkle with the remaining nuts and

baking chips. Bake for 25 to 30 minutes or until top is gold brown

and center is set; cool; cut into 8 rows by 6 rows.



Serves: makes 48 bars

Prep Time: 15 minutes

Cook Time: 25-30 minutes



Source: FamilyTime

Butterscotch Cookies with Burnt Butter Icing



1/2 cup butter, softened

1 1/2 cups packed brown sugar

2 eggs

1 tsp vanilla

2 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1 cup dairy sour cream

1 cup finely chopped walnuts

Burnt Butter Icing (recipe folllows)



Beat butter and sugar until light and fluffy. Blend in the eggs and vanilla. Mix well. Add combined dry ingredients alternately with the sour cream. Mix well after each addition. Stir in the nuts. Chill 4 hours or over night. Drop rounded teaspoonfuls of dough, 3 inches apart, onto well buttered cookie sheets. Bake at 400 F. for 8 to 10 minutes or until lightly browned. Cool. Frost with Burnt Butter Icing.



Burnt Butter Icing: Melt 6 tablespoons of butter in a small saucepan over medium heat. Continue heating until golden brown. Cool. Blend in 2 cups sifted powdered sugar and 1 tsp vanilla. Add 2 to 3 tablespoons water, a little at a time, until spreading consistency is reached.

Easy Butterscotch Cookies

1 1/2 cup butter, softened
2 cups firmly packed brown sugar
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
Cream butter in a large bowl; gradually add sugar. Beat until light and fluffy. Add eggs and beat well. Add flour and baking powder. Mix well. Shape dough into 2 rolls in wax paper and chill over night. Remove wax paper and cut into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheet. Bake at 375º for 8 minutes. Remove and cool. Yield: about 7 dozen.

Butterscotch Gingerbread Cookies



3 cups all-purpose flour

2 tsp. baking soda

1 1/2 tsp. ground cinnamon

1 1/2 tsps. ground ginger

3/4 tsp. ground cloves

1/2 tsp. salt

1 cup butter or margarine

1 1/2 cups brown sugar

1 large egg

1/3 cup of light molasses

1 package butterscotch chipits



Preheat the oven to 350 degrees.



Combine the flour, baking soda, cinnamon, ginger, cloves and salt in

a small bowl.



Beat the butter, sugar, egg and molasses in a large bowl until it's

creamy then gradually beat in the flour mixture until it's well

blended.



Stir in the chipits and drop the mixture by a rounded tablespoon onto

an un-greased sheet.



Bake for 9-11 minutes or until it's lightly browned and cool on a

sheet for 2 minutes then transfer to a wire rack.

Butterscotch Marble Blondie Drops

(large cookies)



4 oz. chopped, semisweet chocolate

2 C. unbleached all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 C. (2 sticks) unsalted butter, at room temperature

2 C. packed light brown sugar

2 tsp. vanilla extract

3 large eggs



Position rack in middle of oven and preheat to 350

degrees F. Line 2 baking sheets with parchment paper.

Put chocolate in a heatproof container and place it

over, but not touching, a saucepan of barely simmering

water.



Stir chocolate until it is melted and smooth. Remove

from water and set aside. Sift flour, baking powder

and salt into a medium bowl; set aside. In a large

bowl, using an electric mixer, on medium speed, beat

butter, brown sugar, and vanilla until smoothly

blended.



Stop mixer and scrape sides of bowl as needed during

mixing.

Add eggs and mix until blended. On low speed, add

flour mixture, mixing just until incorporated.

Drop tablespoons (about 3 each) of dough 3 inches

apart onto the baking sheets. Drizzle about 1/2 tsp.

melted chocolate over the top of each cookie. Using a

small sharp knife, gently swirl chocolate to marblize

it.



Bake 1 sheet of cookies at a time for 11 minutes or

until the tops feel soft but set and edges are lightly

browned. Cool cookies on the baking sheets for 10

minutes, then transfer to a wire rack to cool.



Makes 24 cookies