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Butterscotch Cookies

Author/Submitted by:
Servings: 36
Categories: Cookies / Desserts

1  cup  Sugar
1/4  cup  Water
2    Egg whites
2  teaspoons  Butterscotch flavor
2  tablespoons  Flour
3/4  cup  Pecan halves

Place the rack in the center of the oven. Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper. In a saucepan combine the sugar and water over medium heat and stir until the mixture comes to a boil. Let it boil for a few minutes to 234 degrees (soft-ball stage). Remove the saucepan from the heat but keep it warm. Quickly, in a large, grease-free mixing bowl beat the egg whites at a slow steady speed. When they begin to stiffen, pour in the warm sugar syrup in a thin stream and continue to beat for a few more minutes until the meringue is thick, glossy, and cool. Beat in the butterscotch and use a rubber spatula to fold in the flour. Arrange the pecan halves at 1 1/2-inch intervals on the prepared cookie sheet. Drop shallow tablespoonfuls of meringue over them. Bake the cookies at 325 degrees for about 20 minutes, until they feel dry. Remove them from the cookie sheet with a spatula. Yield: 3-4 dozen cookies.

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