My "little sister" Christy makes these INCREDIBLE cookies that I finally stole the recipe for. Since I love them so much it was only fair that they made it into the 12 day baking marathon. I must admit, I was a bit afraid of the idea of sour milk going into anything tasty, but I am an avid fan of these cookies (even though I don't really like butterscotch), so I followed the recipe. Christy says if you don't sour the milk the cookies will be too sweet.
German Butterscotch Jumbo Cookies
1 1/2 cp. milk
3 tsp. vinegar
2 cps. sugar
1 cp. shortening
2 eggs
4 cps. flour
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
1 bag (12 oz.) butterscotch chips
1 tsp. cinnamon
2 Tbsp. sugar
- Preheat oven to 350 degrees.
- In a small bowl combine milk and vinegar. Let sit 5 minutes for milk to sour.
- In a large bowl, mix together sugar, shortening, vanilla and eggs.
- In another small bowl, combine flour, baking soda, and salt. Mix well.
- Slowly mix in the dry ingredients and the milk to the wet bowl.
- Add butterscotch chips and mix well.
- Drop by spoonfuls onto cookie sheet.
- Mix together cinnamon and sugar topping; sprinkle on each cookie.
- Bake at 350 degrees for about 13 minutes.
--- The cookies are SO moist and delicious, but truthfully I would add more butterscotch next time. The cookie can handle more.
--- I don't believe these cookies have any true German origins. I believe they were named as such because Christy would make them for her German class in High School!
No comments:
Post a Comment