As I’ve mentioned before, I am completely in Christmas mode. Nothing else occupies my time or thoughts right now. I am on a cookie baking, packaging, shipping, journey. However, lately my friend Katie has peaked my interest in a Christmas/Fruit cake recipe. I think it’s too late for me to start a real Christmas cake. Where was I? Oh yeah, Christmas. Every year I send out cookie tins containing 12 different types of cookies. (I will post a complete directory with photos and recipes a couple weeks before Christmas in case you need a couple good cookie recipes.) Every holiday season I search for 12 cookie recipes that will essentially become Christmas gifts.
From day one, I never had any interest in making this cookie. White Chocolate-Butterscotch Cookies …boring. That’s what the recipe said to me. Therefore, I kept skipping over it for about a year or so. Finally, out boredom I baked the cookie. Which turned out not to be so boring. Huh? That’s right; this simple cookie is full of so many great flavors that I was completely awed. I usually eat one or two of whatever I bake and give away the rest. This time I was greedy and squirreled away 6 cookies all to myself. They were good. (Real good.) The cookies bake up crisp with a chewy center. I’ll let you in on a secret. This cookie will definitely be included in the Christmas Cookie tin. Until next time, happy baking!
White Chocolate-Butterscotch Cookies
Makes about 2 dozen
1 ¾ cups of flour
½½ teaspoon of baking soda
½ teaspoon of salt
2 tablespoons unsalted butter, at room temperature.
¾ cup of vegetable shortening, at room temperature.
1 ¼ cups packed dark brown sugar
1 large egg
1 tablespoon of pure vanilla extract
8 ounces best quality white chocolate, chopped into chunks
Please do not skimp on this ingredient. The chocolate is a key player in this recipe.
Preheat the oven to 350F degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl whisk together the flour, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, butter, and shortening until light and fluffy. Scrape the sides of the bowl. Add the egg and vanilla extract and beat until combined. With the mixer on low speed and the flour in two batches until just combined. Stir in the chocolate.
Drop 2 tablespoons of dough at a time about 2 inches apart. Bake rotating the pans halfway though, until lightly golden around the edges, about 15 minutes. Let cookies cool on the pans for 2 minutes before transferring to wire racks to cool completely. Cookie can be kept at room temperature in an airtight container up to 4 days.
