Update 06/18/14: The images to this post were accidentally deleted a long time ago, but the recipe is still the same and just as delicious. Soon I will be retaking photos and updating this post. Until then, please continue enjoying!
After making this smoothie, I felt a much deserved break was necessary. Why not indulge in something with butter and sugar? These cookies are the perfect detox from a detox.
Like millions of other Pottermaniacs, this past weekend proved to be the most exciting times I’ve had since
our wedding dayPart 1 was released just last year. Yes, I realize I ‘m closer to 30 than not but age is just a number.
In short, we heart Harry Potter and on that note, while we are sad that the epic story has come to an end at least I can bake up some of these cookies and pop in the DVD’s for a Harry Potter marathon whenever the urge strikes.
These cookies are my poor rendition of some amazingly decorated cookies via Bake at 350! Some day I will venture into edible fondant images. In the meantime, I will be perfectly happy with making these cookies
every weekend the next time I need to reminisce about Harry Potter.
Butterbeer Sugar Cookies
adapted from: Bake at 350
Makes: 24 cookies (3 in.)
Time: 30 minutes
3 cups unbleached, all-purpose flour
2 tsp baking powder
1/2 cup granulated sugar
1/2 cup dark brown sugar (packed)2 sticks butter
2 tsp butter flavoring
3/4 tsp pure vanilla extract
-Preheat oven to 350.
-Whisk the flour, baking powder, set aside.
-Cream the sugar and butter. Add the egg, butter flavoring, and vanilla; mix until well-blended.
-Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom. The dough will be quite thick…you may need to knead in stray bits of flour from the bottom of the bowl by hand.
-Roll on a floured surface to about 1/4″ and cut into round shapes. I used a water glass and it resulted in cookies about 3 inches in diameter. Place on parchment lined baking sheets and bake for 9-12 minutes, depending on the size of your cookies. Let sit a few minutes on the sheet, then transfer to a cooling rack.
1 1/3 cup butterscotch chips (I used generic store brand – Publix)
1/4 cup evaporated milk
2 tbsp light corn syrup
1/4 tsp kosher salt
Place all of the ingredients in a glass or metal bowl and heat over a pot of simmering water (or a double boiler). Stir about 5 minutes, until melted and smooth.
Place the cooled cookies on a wire rack on a baking sheet. Pour the glaze over the cookies. Enjoy with a glass of cold milk!