lifeinflux

Day 7 – Chocolate Dipped Butterscotch Logs

// January 1st, 2011 // A State of Yum

Last year, I discovered a recipe for Chocolate Dipped Butterscotch Logs and, loving butterscotch proceeded to make these cookies with all sorts of hope and wild abandon. The goal was to include these in our gift baskets to friends and family. Sadly, we never made it that far; we didn’t even make it to the chocolate dipped part as what emerged from the oven were more… plank like than logs. They were, however, delicious; so this year my goal was to figure out what went wrong and allow you to benefit from my trial and error. While this year we did not achieve the slim, round effect shown in Martha Stewart’s cookie magazine, what we ended up with was a lot closer and we were actually able to dip them in dark chocolate goodness. Since dark chocolate is ohsoyummy, instead of simply dipping the tip into the chocolate, we ended up dipping the entire edge of the cookie and were quite pleased with our final result. Sure we deviated from Martha’s recipe and we absolutely walked away from her little pfft of chocolate showcased in her cookies. But the cookies we did produce are more indicative of us because they aren’t perfect little logs of butterscotch with a perfectly placed dab of chocolate (and nuts) at the end. And isn’t that what baking is all about? Putting in a little of you, your personality and know how to achieve a desired effect? Yeah, I thought so too!

Ingredients
1 cup butter, softened
1 cup packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 teaspoon vanilla
2 and 1/3 cups all-purpose flour
3/4 cup butterscotch baking pieces, finely chopped
2/3 cup finely chopped almonds
1 and 1/2 cups semisweet or bittersweet chocolate pieces
2 tablespoons shortening

Directions

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the butterscotch pieces with a wooden spoon. Divide dough in half. Shape each half into a 9-inch-long log; flatten so logs are about 2-1/2 inches wide. Wrap logs in plastic wrap or waxed paper. Chill 2 hours or until firm.

Preheat oven to 350 degrees F. Using a sharp knife, cut logs crosswise into 1/4-inch- slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. Meanwhile, spread almonds in a single layer in a shallow baking pan. Toast in the 350 degree F oven for 5 to 10 minutes or until light golden brown, stirring occasionally. Remove from oven; cool.

Combine chocolate pieces and shortening in a small saucepan. Cook and stir over low heat until melted. Dip ends of cookies into melted chocolate. Place cookies on waxed paper. Sprinkle almonds on chocolate. Let stand about 30 minutes or until chocolate is set. Makes about 54.

To store, place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze, undipped cookies up to 3 months. Thaw cookies; dip cookies in melted chocolate and sprinkle with almonds.

Day 6 – Eggnog Cookies                                                                                            Day 8 – Lime Zingers