Brown Sugar-Butterscotch Slice-And-Bake Cookies

• portioner: Servings: 40

Ingredienser

1 cup (2 sticks) unsalted butter, slightly softened and cut into chunks

2/3 cup packed dark brown sugar

2 teaspoons vanilla extract

scant 1/2 teaspoon salt

1/4 cup crushed butterscotch hard candies

2 cups unbleached all-purpose white flour , plus more if needed

Vejledning

In a large bowl with a mixer on medium speed, vigorously beat together the butter, brown sugar, vanilla, and salt for about 3 minutes, until lightened in color, smooth and fluffy. Beat in the crushed candy, then beat or stir in the flour just until evenly incorporated. Let stand to firm up for 5 minutes. If very soft work in up to 2 tablespoons more flour.

Divide the dough in half, placing each portion on a long sheet of plastic wrap. With well-greased hands, shape each portion in to a 10-in-log. Roll up the logs in the plastic, smoothing and shaping until evenly thick. Twist the ends of the plastic wrap so the rolls will stay closed. For slices that stay round, slide each log into a discarded paper towel tube slit open lengthwise. Use tape or rubber bands to close the tubes.

Freeze the dough logs for at least 45 minutes or until firm enough to slice neatly but not frozen and hard. (Or insert into freezer bags and freeze for up to 2 months.) Let the frozen logs thaw in the refrigerator overnight or on the countertop for about 20 minutes before using.

Baking preliminaries: Place a rack in the middle of the oven; preheat to 350 degrees F. Set out several large baking sheets. Line them with baking parchment.

Working with one log at a time and keeping the other one chilled, slice crosswise into 1/3 inch-thick slices, turning the log a quarter turn after each cup to help keep the log round. Space the slices about 2 1/2 inches apart on the baking sheets.

Bake (middle rack) one sheet at a time for about 12 to 16 minutes or until the slices are lightly tinged at the edges and firm when pressed in the middle. Transfer the baking sheets to wire racks; let stand until the cookies firm up, about 10 minutes. Using a wide spatula, transfer the cookies to wire racks. Let cool.

Storage: store these, airtight, for up to 1 week. They can be frozen, airtight, for up to 1 month.