Got Milk?

If this doesn't make your mouth water, I don't know what will! We just put the finishing touches on the butterscotch sandwich cookies. The chocolate has to harden a bit more, then we can put them in the freezer to store for this Sunday. Don't they look delicious? It'll probably take an hour or so for them to cool down, during which time I'll be working on my page for Day #11 of my Christmas Journal. I have many ideas in my head ... just have to go see if I have the supplies and the manual dexterity to pull it off.

Edit 12/12/06 12:43 pm. Another cookie that has a request (or more) for the recipe, so here you go, cookie lovers:

Butterscotch Sandwiches

Dough:

2 1/4 c flour

1 t baking powder

1/2 t salt

3/4 c unsalted butter, at room temperature

1 1/4 c brown sugar

1 egg

2 t vanilla

3/4 c toffee bits

Filling:

10 oz semisweet chocolate

1 1/4 t shortening

1. Heat oven to 375 F.

2. Combine flour, baking powder, and salt in a medium sized bowl, set aside. Beat together butter, sugar, egg and vanilla until light and fluffy. Gradually beat in flour mixture until combined. Stir in toffee bits.

3. Roll 2 t dough into a ball and place on ungreased cookie sheet. With flat bottomed glass with bottom dipped in flour, press dough to form a 2" circle. Repeat with remaining dough, spacing cookies 1" apart.

4. Bake in 375 oven 7-10 minutes or until golden and set. Let cool on baking sheet 1 min, then transfer to rack to cool.

5. Melt chocolate and shortening in small saucepan over low heat, stirring constantly. Sandwich together 2 flat sides of cookies, using about 2 t chocolate each. Drizzle outsides if desired. Store airtight at room temperature for 1 week.