Iowa Butterscotch Cookies
Iowa Butterscotch Cookies are rich, chewy treats with nuts and a hint of vanilla, perfect for sharing at gatherings or enjoying with a glass of milk.
Ingredients
Instructions
- Cream Crisco and sugars; add eggs, nuts, and vanilla.
- Sift flour, salt, soda, and baking powder together.
- Stir into batter and mix well.
- Divide batter in half and shape into two rolls. Refrigerate overnight.
- Slice into 1/4-inch slices and place on greased and floured cookie sheets.
- Bake at 350°F for 10 to 12 minutes.
Tips & Substitutions
For a richer flavor, consider using half butter and half Crisco. If you prefer a nut-free version, simply omit the nuts or replace them with chocolate chips. To avoid overmixing, combine the dry ingredients gently with the wet until just incorporated. This helps maintain the cookies' tenderness. Make sure to chill the dough thoroughly to ensure clean slicing and better texture.
Serving Suggestions
These Iowa Butterscotch Cookies are delightful on their own, but they also pair perfectly with a glass of cold milk or a cup of coffee. For a festive touch, serve them alongside Mom'S Special Beets during holiday gatherings. You can also enjoy them with a scoop of ice cream or crumble them over yogurt for a sweet breakfast treat.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the sliced dough in plastic wrap and then place it in a freezer bag. When ready to bake, you can bake them directly from the freezer; just add a minute or two to the baking time.
Nutrition & Diet Analysis (per serving)
Each serving of Iowa Butterscotch Cookies contains roughly 239 calories, with 3g protein, 31g carbohydrates, and 10g fat.
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 fat instead of Crisco?
Yes, you can substitute Crisco with an equal amount of unsalted butter for a richer flavor. Alternatively, coconut oil can be used for a dairy-free version, but it may alter the texture slightly. Just ensure that any substitute is at room temperature for proper mixing.
What should I do if my dough is too soft to slice?
If your dough is too soft, it may not have chilled long enough. Try refrigerating it for another hour to firm it up. If it's still too soft after chilling, you can add a bit more flour, a tablespoon at a time, until it's manageable for slicing.
How can I make these cookies chewier?
To achieve chewier cookies, try using more brown sugar than white sugar, as brown sugar adds moisture. Also, reducing the baking time slightly can help retain some softness. Lastly, avoid overmixing the dough to keep the cookies tender.
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).