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Butterscotch Thins

Butterscotch Thins
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Yield: About 9 dozen.

Eating this cookie will remind you of a favorite childhood snack enjoyed with a tall glass of cold milk. Great with fruit, and with chocolate and caramel ice creams.


  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup sliced blanched almonds


Sift together flour, cinnamon, baking soda, and salt. In a separate bowl, cream butter and brown sugar. Add egg and egg yolk, one at a time, then vanilla. Add flour mixture, incorporating thoroughly. Stir in almonds. Shape the soft dough into 4 logs about 7 inches long. Wrap in plastic and refrigerate until firm.

Adjust rack to lower third of oven and preheat oven to 350 degrees F. Slice each log into 1/8-inch-thick rounds, and place 1 inch apart onto parchment-lined baking sheets. Bake for 8 to 10 minutes, or until cookies are set and light tan on the bottom. Cool on a wire rack.

Updated Monday, March 24th, 2003

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