Butterscotch Nut Cookies
Butterscotch Nut Cookies offer a rich, buttery flavor with sweet butterscotch and crunchy English walnuts, perfect for cookie lovers and festive occasions.
Ingredients
Instructions
- Cream butter or margarine until light.
- Add eggs and beat well.
- Add vanilla and vinegar to evaporated milk.
- Sift dry ingredients (flour, baking soda, salt).
- Add dry ingredients alternately with milk to the creamed mixture, mixing well after each addition.
- Stir in chopped English walnuts.
- Drop by rounded tablespoons 2 inches apart on greased baking sheet.
- Bake in a moderate oven at 350°F for about 15 minutes or until delicately brown and firm to touch.
- Cool the cookies.
- Frost with golden glow frosting.
- Top each cookie with a walnut.
Tips & Substitutions
For a richer flavor, try using unsalted butter instead of margarine. If you don't have walnuts, pecans or almonds can be great substitutes. To enhance the butterscotch flavor, add a touch of butterscotch chips to the dough. Ensure the butter is softened for easy creaming, and don't overmix once the dry ingredients are added to keep the cookies tender.
Serving Suggestions
These cookies are delightful on their own, but you can serve them alongside a glass of cold milk or a warm cup of tea. For an indulgent treat, pair with Grandma Coyne'S Fluffy White Frosting for added sweetness. They make great gifts when packaged in decorative tins, perfect for holidays or special occasions.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to three months. Reheat in a 300°F oven for about 5-7 minutes to restore their texture before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Butterscotch Nut Cookies contains roughly 267 calories, with 5g protein, 19g carbohydrates, and 17g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 468mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sugar in this recipe?
Yes, you can substitute granulated sugar for brown sugar, but the cookies will have a different flavor and texture. Brown sugar adds moisture and a rich, caramel-like taste, while granulated sugar will make them crispier. Experimenting can lead to delicious variations!
What if I don't have evaporated milk?
If you don't have evaporated milk, you can substitute it with a mixture of regular milk and heavy cream in equal parts or use half-and-half. Alternatively, you can simmer regular milk to reduce it by half until it thickens, creating a homemade version.
How can I make these cookies softer?
To achieve softer cookies, consider adding an extra egg yolk or reducing the baking time slightly. You can also experiment with using cake flour instead of all-purpose flour for a lighter texture. Ensure you don’t overbake them; they should be just set when taken out of the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).