Butterscotch Crisps

Name: Butterscotch Crisps
Total time: 20 min
Yield: 50 cookies
Ingredients: 3/4 cup unsalted butter, at room temperature; 1/2 cup dark brown sugar; 3 egg whites, from Grade A large eggs; Pinch of kosher salt; 1 1/4 cups cake flour; 1 teaspoon pure vanilla extract; 1 cup sifted granulated sugar (optional)

By Barbara Kafka

Total Time: 20 minutes
Rating: 4(35)
Comments: Read comments

Featured in: Food; NO PLACE LIKE HOME

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Ingredients

Yield:50 cookies

¾cup unsalted butter, at room temperature
½cup dark brown sugar
3egg whites, from Grade A large eggs
Pinch of kosher salt
1¼cups cake flour
1teaspoon pure vanilla extract
1cup sifted granulated sugar (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 350 degrees.
Step 2
With an electric mixer, beat the butter until creamy. Add the brown sugar and beat until well combined and fluffy.
Step 3
Add the egg whites and salt and beat just until slightly blended. Add the flour and blend on low speed until smooth. Stir in the vanilla.
Step 4
Drop by the teaspoonful on an ungreased cookie sheet, leaving two inches between cookies. (Alternatively, squeeze onto cookie sheets with a pastry bag fitted with a large, plain tip - the easiest, quickest way.) Bake, one sheet at a time, for five to seven minutes, until the edges are golden brown. Bake in about five batches of 10 cookies each.
Step 5
With a spatula, remove the cookies to a wire rack to cool.
Step 6
If desired, make a caramel by slowly cooking the sugar - covered until dissolved - to a golden brown. Remove the pan from heat and dip the outside of the pan in cold water to stop cooking. Dip half of each cookie into the syrup.