Double Butterscotch Cookies

Double Butterscotch Cookies

Ingredients:
1/2 cup butter, softened
1/2 cup shortening
4 cups packed brown sugar
4 large eggs
1 tablespoon vanilla extract
6 cups all-purpose flour
3 teaspoons baking soda
3 teaspoons cream of tartar
1 teaspoon salt
1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
1 cup finely chopped pecans

Directions:
In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans. 

Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic. Refrigerate for 4 hours or until firm. 

Unwrap and cut into 1/2-inch slices. Place 2 inches apart on greased cookie sheet. Bake at 375* degrees until lightly browned. Cool 1 to 2 minutes on baking sheet before removing to wire rack to cool completely.

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• Unwrap and cut into 1/2-in. slices. Place 2 in. apart on greased 
  
  baking sheets. Bake at 375° until lightly browned, 9-11 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

 

Peanut Butter Pretzel Bonbons

Peanut Butter Pretzel Bonbons

Our daily newspaper arrived this morning. The Wednesday edition includes the Food section ususally with great recipes. Given front page with a large appetizing photograph was this photo and recipe for the bonbons for a gift giving suggestion. I must admit I will try these for gift giving.

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Ingredients:

1/2 cup unsalted butter, at room temp

2 cups confectioners sugar, sifted

2 cups creamy peanut butter

2 cups (about 10 0z.) salted pretzel sticks, finely chopped

1 cup crushed Heath English Toffee Bits or Almond Brickle Bits

1 1/2 to 2 lbs. semi-sweet chocolate (finely chopped) or confectionery coating (sometimes called wafer chocolate)

3 to 4 tablespoons vegetable shortening (optional: use only with semi-sweet chocolate, not confectionery coating.)

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Chocolate jimmies, colorful sprinkles or chopped nuts, for garnishing

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For packaging: decorative paper bonbon cups and cardboard candy boxes, ribbon or twine to wrap boxes.

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Directions:

In a large bowl using an electric mixer set at medium speed, cream together the butter and confectioners sugar until light and fluffy. Mix in the peanut butter. If using a large stand mixer; you can add the toffee bits and pretzel bits and carefully beat them into the peanut butter mixture at low speed. Otherwise, fold these ingredients in by hand using a large rubber spatula.

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Roll the mixture by heaping tablespoons (or use a small ice cream scoop) into 1-inch balls (approximately ). Place on parchment lined baking sheet and cover with plastic wrap. Refrigerate until very firm. To speed up the process, the balls can be placed in the freezer for about 30 minutes until firm. Alternatively, shape and freeze all the peanut butter centers in a covered container for up to 1 month.

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Melt the chocolate: Combine 1 1/2 pounds of the chocolate and 2 tablespoons of the shortening on a microwave safe plate in an even layer. Microwave at half-power for 1 minute. When melted this way, the chocolate will appear soft but shiny but will still hold its shape. Stir until smooth and completely melted. If the chocolate isn't completely melted, heat in 30 second increments, stirring until smooth. Transfer the melted chocolate to a medium bowl, deep enough to dip bonbons.

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To dip the bonbons, use two spoons, one to dip the bonbons and cover the bonbon in melted chocolate and the other to scoop it out of the bowl and place it on parchment-lined baking sheet. Sprinkle with chocolate jimmies, colorful sprinkles or chopped nuts for decorations. Allow the bonbons to cool and the chocolate to harden before placing each one in a paper cup.

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Makes 48 Bonbons