Find Recipes Instantly! (Type the Recipe name or any Ingredient) Butterscotch Rolled Cookies 1 cup brown sugar 1/2 teaspoon salt 1/2 cup butter, softened 1 egg 1/2 teaspoon vanilla 1 3/4 cup flour, sifted 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon cinnamon 1 1/2 cup confectioner's sugar 1 egg white, slightly beaten 1 tablespoon butter, melted 1/8 teaspoon salt 1/2 teaspoon vanilla food coloring (optional) Mix sugar, salt and butter thoroughly. Add egg and vanilla and beat till fluffy. Sift flour, baking powder, soda and cinnamon and add to mixture. Chill well, several hours, or overnight. For the glaze, mix the confectioners sugar, egg white, butter, salt, vanilla and food coloring together until smooth. Roll the dough out until it is about 1/8 inch thick. Cut into fancy shapes and bake on ungreased cookie sheet for 8-10 minutes at 350F. Let cool and glaze. Butterscotch Brittle 2 Cup Golden Brown Sugar 1 Cup Light corn syrup 1/4 Cup Water 1/4 Teaspoon Salt 1/4 Cup Butter or margarine. Combine sugar, syrup, water, and salt in a 3-quart saucepan. Slowly bring to a boil, stirring constantly until sugar completely dissolves, then frequently to prevent burning. Boil to 285 degrees (soft-crack stage). Add butter and continue to cook, stirring constantly until temperature reaches 295 degree (hard-crack stage). Remove from heat; let set a minute until bubbling stops. Pour into a well-buttered 13x9-inch pan. Cool, then break into pieces. Makes about 1-1/2 pounds. Butterscotch Pecan Cookies 1 package (18-1/4 ounces) butter recipe cake mix 1 package (3.4 ounces) instant butterscotch pudding mix 1/4 cup all-purpose flour 3/4 cup vegetable oil 1 egg 1 cup chopped pecans In a mixing bowl, combine the first five ingredients; mix well. Stir in pecans (the dough wil be crumbly). Roll tablespoonfuls into balls; place 2 inches apart on greased baking sheets. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Cool for 2 minutes; remove from pans to wire racks. Makes 4 dozen. Nutty Butterscotch Divinity Yield: 40 pieces 2 cups sugar 1/2 cup water 3 tbsp light corn syrup 3 egg whites (room temperature) Dash salt 1/2 tsp butterscotch flavoring 1/2 tsp vanilla 1 cup chopped pecans or walnuts Cook sugar, water, and corn syrup in a covered saucepan until mixture boils rapidly. Remove lid and place thermometer in pan. Cook to 236F. Whip egg whites until stiff. Pour 1/3 cup cooked syrup slowly over the beating egg whites. Continue beating at medium speed. When remaining syrup cooks to 264F add it to beaten egg white mixture, pouring in a small stream and beating constantly. Beat 12-15 minutes longer, until batch loses gloss. Remove beater; add salt, flavorings, and nuts. Drop by spoonfuls on waxed paper.Store in tight container.